Slow Cooker Pumpkin Pie Oatmeal

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!

Slow Cooker Pumpkin Pie Oatmeal in a shallow bowl topped with pecans.

Overhead shot of Slow Cooker Pumpkin Pie Oatmeal in a white bowl with pecans scattered around the bowl.

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.

Overhead shot of Slow Cooker Pumpkin Pie Oatmeal in a white bowl. Mug of coffee in the background.

This recipe is inspired and adapted from my slow cooker apple cinnamon oatmeal which features steel-cut oats cooked with warm apple chunks, cinnamon and vanilla. I love cooking steel-cut oats in the slow cooker so a pumpkin pie version was a natural progression.

Overhead shot of Slow Cooker Pumpkin Pie Oatmeal in a white bowl with milk and pecans in the bowl.
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!

Slow Cooker Pumpkin Pie Oatmeal in a white bowl with pecans.

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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Overhead shot of Slow Cooker Pumpkin Pie Oatmeal in a white bowl with milk and pecans in the bowl.

Slow Cooker Pumpkin Pie Oatmeal

  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 7 hours
  • Total Time: 7 hours 10 mins
  • Yield: 4


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!


  • 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


  1. 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.
  2. 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.
  • Category: Breakfast
  • Method: Slow Cooker
  • Cuisine: American


  • 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


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  1. I’m VERY excited to try this out. The basic B in me is jumping for joy!! Question though—how would this work as a meal prep idea for a few days?? My fiancé is not a huge PUMPKIN FAN (I mean… rude! Right?!) and I want to follow the recipe but make sure you think it will still be fine days after. Or how I should go about reheating?? Thanks!!

    • Hey Nick – This recipe should stay good for about 3-4 days in the fridge. You can reheat it in the microwave or on the stovetop probably with a little splash of milk or water. Can’t wait for you to try this recipe!! Definitely come back and let me know what you think of it. 🙂

  2. This was a really good recipe. Thank you for posting it. I used sugar free syrup because I’m reducing my calories, but this is one of the most delicious recipes I ever tasted! Also, just to say, I didn’t have the almond milk because I ran out and so I used low-fat milk instead. It was great! I love it, thank you. (Oh, and I added raisins.) Fabulous recipe, thanks again. I’m getting almond milk today, and am making it again! 🙂

    • Ahh that makes me so happy to hear, Cindi! I’m so glad you enjoyed this recipe. Thanks so much for trying it and for taking the time to leave a comment + star rating. It’s super helpful to other readers, so I really appreciate it. <3

    • Hey Kendra! I am not sure if quick oats will work in the slow cooker, I haven’t tried it. I have heard of some people using rolled oats instead of the steel cut oats, but the amount of liquid would probably need to be changed. I do have this recipe for pumpkin baked oatmeal if you’d like to try that with the quick oats. Let me know if you end up trying either of these recipes and how it turns out for you! 🙂

  3. So simple to make but so delicious. The consistency and taste were amazing. My wife and I love it. Can’t wait to have leftovers tomorrow morning. Thanks so much for this wonderful recipe.

  4. Delicious! I made this last week for the first time and decided to make it again for batch breakfasts. Even better days after!

    • Woo-hoo! I’m so glad you tried and enjoyed this recipe, Steph. And thank you for taking the time to leave a comment and star rating. The ratings are super helpful, so I really appreciate it! <3

  5. This was so freakin delicious!! Easy to make and healthy. Also, nothing could be better than waking up and breakfast already done, especially for those early morning kids sports days. Loved this oatmeal..going to make it again this weekend!! Need to add that I always have ALL these ingredients on hand so win-win!

    • Hi Tami! That makes me so happy to hear, I’m so glad you tried and enjoyed the recipe! It’s seriously the best to prep ahead of time. Thank you for coming back to leave a comment (and star rating). Your feedback is super helpful!

    • If you still want to make a big batch, you can use the same ingredients as listed in the recipe. Place everything in a pot over high heat, mix well. Bring mixture to a boil, let boil for 2-3 minutes, stirring and watching carefully to make sure the oats don’t foam and overflow. Reduce heat to a simmer and simmer for 25 minute or until oats are cooked.

  6. Hello Brittany. Your site name caught my attention because my coworkers tease me with that! They see my meals and always tell me I am eating bird food LOL! I am glad i found this though. I plan to make this oatmeal in a few days. I’ll let you know how it goes!

      • Hey Brittany. So I made it this past weekend and it turned out great. The drizzle of maple syrup (not the artificial stuff) and pecans and a splash of vanilla almond milk was the perfect touch. I could certainly taste pumpkin pie! Thanks for the recipe!

    • Oh no! It’s definitely not 10 1/2 cups of water, I think something is wonky with the 1x2x3x recipe calculations. If you’re making the original recipe it’s 2 1/2 cups of water and 1 1/2 cups of almond milk.

  7. I have made this oatmeal several times…absolutely delicious. It’s so simple and easy to make. I have even learned how to modify it using apple sauce and jarred peaches…also absolutely delicious, but I dont use any additional sweetener or it’s way to sweet for my taste.
    Thanks so much for this site and recipes.

  8. Hello, I am making your delicious Pumpkin Pie oatmeal right now. Can you please tell me the serving size in cups? I will let you know how it turns out.


    Patrice Skinner

  9. My 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?

  10. HI! 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?

    • I 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.

  11. If 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!

  12. Do 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?

    • I’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!

  13. Hello. 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?

  14. I 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!

  15. I 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?

    • I’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. 🙂

  16. Portland 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!

  17. I’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!

  18. We 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!

  19. Holy yum. Bookmarking! And you might want to know that I made a very healthy version of pumpkin cake yesterday. 😉 Welcome to Maine!

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