Have pumpkin pie for breakfast with this healthy slow cooker pumpkin pie oatmeal recipe featuring steel-cut oats cooked overnight with pumpkin puree and spices. Hello fall!
WATCH HOW TO MAKE SLOW COOKER PUMPKIN PIE OATMEAL:
Back to this slow cooker pumpkin pie oatmeal! I actually had another post on my calendar for today, but I made these oats for the second time this week and I couldn’t hold out on you guys any longer. They’re way too good not to share. Plus tomorrow is National Oatmeal Day!!! <– I highly recommend putting these oats in your slow cooker tonight so you can celebrate.
The thing about pumpkin pie is that most people only have it once a year — on Thanksgiving. For people like me who love pumpkin pie this is kind of sad so we improvise and make things like pumpkin pie overnight oats, pumpkin pie yogurt bowls, pumpkin pie smoothies and slow cooker pumpkin pie oatmeal to get our pumpkin pie fix all season long. All year long, if we’re being honest.
These oats have all the flavor components of pumpkin pie — pureed pumpkin, pumpkin pie spice, a little sweetness (from the maple), cinnamon and vanilla. They’re absolutely delicious and take only about 10 minutes of prep work. Throw everything into your slow cooker and wake up to a warm and comforting bowl of pumpkin pie oatmeal!
If you make this slow cooker pumpkin pie oatmeal be sure to leave a comment and star rating below letting us know how it turned out. Your feedback is so helpful for the EBF team and our readers!
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Have pumpkin pie for breakfast with this healthy recipe featuring steel-cut oats cooked overnight in a slow cooker with pumpkin puree and spices. Hello fall!
Ingredients
- cooking spray, butter or coconut oil (for coating the slow cooker)
- 1 cup steel-cut oats
- 2½ cups water
- 1½ cups unsweetened almond milk
- 1 cup pumpkin
- 3 Tablespoons maple syrup
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- ¼ teaspoon salt
- pecans, maple syrup and almond milk for serving
Instructions
- Coat your slow cooker with cooking spray, butter or coconut oil. Add all the ingredients into slow cooker and mix well. Cook on low for 6-8 hours. If you have a programmable slow cooker, set it to cook on low for 7 hours and then switch to warm.
- In the morning, give the oats a good stir as the oats will settle to the bottom. Portion into a bowl to serve and top with pecans, maple syrup and almond milk.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 242
- Sugar: 10 g
- Fat: 4 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 8 g
Keywords: slow cooker pumpkin pie oatmeal, pumpkin pie oatmeal, pumpkin oatmeal, slow cooker oatmeal, pumpkin pie, oatmeal, breakfast, fall
If you make this slow cooker pumpkin pie oatmeal let me know how it turns out in the comment section or share a photo on social media. Just be sure to tag me (@eatingbirdfood) so that I see it!
Jenny says
October 28, 2016 at 10:36 amHoly yum. Bookmarking! And you might want to know that I made a very healthy version of pumpkin cake yesterday. 😉 Welcome to Maine!
Danae @ Recipe Runner says
October 28, 2016 at 11:26 amIf it ever gets cold here this is the bowl of oatmeal I’ll be cozying up with by the fire on a Saturday morning!
dana says
October 28, 2016 at 12:31 pmGORGEOUS! And LOVE the new site! xoxoxo
Brittany Mullins says
October 28, 2016 at 4:41 pmThank you lovely. Mwah!
Ally says
October 28, 2016 at 12:42 pmWe went to Portland on our honeymoon and did a lovely boat/wine tour with “Wine Wise,” enjoyed eating at “Union” and “Street & Co.,” and we loved just going along for the ride on the Casco Bay Island Ferry mail route. There’s a lot to do in Portland, and a lot of great food! Enjoy it!
Melissa says
October 28, 2016 at 5:00 pmI’ve only been to Portland, ME once and it was only for two days, but I do have some recs! I loooved Silly’s Restaurant. Such good food and way cheap for the quantity you get! Also must get donuts at Holy Donut — their donut dough is made from potatoes!
Sarah says
October 28, 2016 at 7:28 pmPortland Maine is awesome!! Go to UFF Kombucha brewery for a tour and tasting. They try Green Elephant restaurant! Excellent vegetarian food. You are going to love Portland!
Brittany Mullins says
October 30, 2016 at 2:41 pmThank you so much for the suggestions, Sarah. I went to UFF Kombucha with my friend yesterday and we loved it! The blueberry buch was so good!
Sylvie says
October 29, 2016 at 4:30 amLove all those fall flavors. The new design looks amazing by the way!
Maggie says
October 29, 2016 at 3:56 pmJ’s Oyster in Portland is great! Have fun.
TeriLyn Hutcheon says
October 30, 2016 at 4:38 pmThis sounds SO good! I still haven’t tried steel cut oats in the slow cooker. I need to!
Love the new blog design!
Brittany Mullins says
October 30, 2016 at 5:33 pmThanks lady! Yes, break out your slow cooker for this one. You’ll love it. 🙂 And thank you!!
Kathleen says
October 30, 2016 at 7:39 pmMade the pumpkin pie oatmeal last night. BIG hit. Delicious! Took photo will try to figure out how to post it for you.
Brittany Mullins says
October 31, 2016 at 4:30 pmYay!! I’m so glad that you liked it!! I saw your picture on Twitter!! Thank you. 🙂
Kellee says
October 30, 2016 at 7:44 pmWhat size slow cooker did you use?
Thank you.
Brittany Mullins says
October 31, 2016 at 4:24 pmI used a 6-quart slow cooker.
Heather Kinnaird says
November 1, 2016 at 10:36 amI love waking up to breakfast already ready, and oatmeal is one of our faves! looks delicious
Jessica @ A Kitchen Addiction says
November 1, 2016 at 2:40 pmI would love waking up to this oatmeal! Can’t wait to give it a try!
Lauren says
November 1, 2016 at 9:59 pmOH wow! This is everything I dream of for breakfast! Thanks for sharing. I’ll be breaking out the slow cooker this weekend for sure 🙂
Becky says
November 2, 2016 at 5:25 pmCould you use regular oatmeal
Brittany Mullins says
November 2, 2016 at 5:37 pmI’ve only tested this recipe with steel-cut oats so I’m not 100% sure. I have seen other slow cooker recipes that use regular rolled oats so you could try it. You may need to tweak the amount of the liquid a bit though! I think 1 cup of regular oats would only need about 2 1/4 cup liquid (water or almond milk). Let me know if you try it. 🙂
Jenny S says
November 3, 2016 at 10:12 amI’m dying to try this. Could I substitute 1% milk for the almond milk? Or something else?
Brittany Mullins says
November 3, 2016 at 2:21 pmSure! Regular milk will work instead of almond milk.
Kelly says
January 17, 2017 at 10:50 amI made these oats and they were BEYOND delicious! They are so flavorful but not overwhelming. My husband is obsessed with them now (I am as well!) so I will be making these often. Also, I now can’t wait to try other overnight oat recipes. I cannot praise this recipe enough!! Thank you for sharing it. I am wondering though how long you think they last in he fridge?
★★★★★
Brittany Mullins says
January 17, 2017 at 2:08 pmAwesome!! I’m so glad you liked the oats, Kelly. I think they should last at least 2-3 days in the fridge. Maybe longer!
Mark Leaman says
January 21, 2017 at 9:37 amI made this recipe last night, and it was really delicious! I found that it made 5 satisfying servings rather than 4, but I did have to add a whole tablespoon of maple syrup to each serving to make it sweet enough. Those changes brought the calories up to 306 per serving with 21 grams of sugar, so it’s not quite as healthy as you suggest. (I believe your calorie count excludes the maple syrup, pecans, and almond milk added to each serving). Next time, I’m going to replace half of the maple syrup with some Splenda Brown Sugar Blend and maple extract to reduce the added sugars. Thanks for the inspiration!
Haley Vo says
January 22, 2017 at 9:38 amHello. Want to make tonight but had a quick question. Do I only had the pecans, maple syrup, and almond milk at the end or also at the beginning when I place all ingredients into the slow cooker?
Brittany Mullins says
January 22, 2017 at 2:48 pmHi Haley! That is correct, the pecans, maple syrup and almond milk are just toppings!
Sascha Rutledge says
February 28, 2017 at 5:00 amWhen do you add the PB powder? Also, my slow cooker doesn’t have the warm setting only low and high..So how long on low?
★★★★
Brittany Mullins says
February 28, 2017 at 5:56 pmHi! There isn’t PB powder when the recipe. And the oats cook on low for 7 hours. Hope you like them! 🙂
Patti Stefanick says
September 10, 2017 at 9:44 amSo delicious! Thank you for my new favorite oatmeal recipe!
Juli says
September 15, 2017 at 2:37 pmDo you think you could add 1-2 scoops of plain or vanilla protein powder before cooking to bulk this up? Or should I add once already cooked?
Brittany Mullins says
September 15, 2017 at 3:17 pmI’d probably add it after it’s cooked just so you don’t have the protein powder cooking for so long. I’m not sure if it would have a negative effect, but I think adding it right before you eat the oatmeal is probably best. You can also add additional liquid if the protein powder makes the oats too thick!
lisa says
November 22, 2017 at 10:58 amlooks yummy but I don’t have a slow cooker.. how else can I make this yummy oatmeal?
Barbara K. says
January 4, 2018 at 9:59 pmIf I cook it on the stove, should I first bring water and milk to boil, then add the rest of the ingredients (minus the toppings) and just simmer until the oats are chewy? How long should the oatmeal stay good in the fridge? Thanks!
Nicole says
November 4, 2018 at 2:41 pmCan I make this recipe using old fashioned rolled oats?
Brittany Mullins says
November 4, 2018 at 6:24 pmI haven’t tried it with rolled oats but I think it should work. You might just need to change the amount of liquid. Let me research a bit and get back to you. 🙂
Lea says
November 5, 2018 at 1:39 pmHI! This sounds amazing but I’m confused about your comments – add the almond milk after its cook? The instructions say to add everything to the crockpot…can you please verify?
Brittany Mullins says
November 5, 2018 at 1:44 pmAdding a little extra almond milk on top after it’s cooked is totally optional and it’s noted incase you like to top your oats with a a little milk. Hope this helps clarify.
Patricia Tucker says
January 13, 2019 at 2:44 pmI think that she means that you DO add the 1 1/2 cups of almond milk with everything else in the slow cooker and then you can add additional almond milk as a topping. At least I hope that’s what she means since that’s what I did. Cooking now so I’ll have to wait to see how it turns out.
Sheri Williams says
November 18, 2018 at 7:46 pmDelicious!
★★★★★
Vikki Cook says
December 6, 2018 at 11:43 amMy slow cooker doesn’t have an automated setting so if I go to bed at 10pm, I’ll have to get up at 5am and I’m SOOO not down with that!!!! Is there a way to make it so that I can leave it an extra hour and a half/ two hours, please? Do I just add more liquid?
Deb Evenson says
December 7, 2018 at 8:02 amPlug your crockpot into a light timer to turn on when you want.
★★★★
Kristen Smith says
January 11, 2019 at 7:02 pmThis looks delicious! Would the cooking instructions be the same if I doubled the recipe?