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!

Tomorrow is National Oatmeal Day and needless to say, this is a holiday I’m happy to celebrate because I love all things oatmeal and have a ton of healthy oatmeal recipes to prove it. I also love all things pumpkin, so since it’s pumpkin season I figured this slow cooker pumpkin pie oatmeal would be the perfect recipe to celebrate with! I’ve already made these oats twice this week and I couldn’t hold out on you guys any longer. They’re way too good not to share.

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.

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

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 all year round 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 syrup), cinnamon and vanilla. They’re vegan, 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!

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

Slow Cooker Oatmeal for Meal Prep

This recipe makes four servings of oatmeal so you can share with others (this would be great for a holiday brunch) or use it as a meal prep recipe and save the leftover oatmeal for a quick breakfast throughout the week — just let the leftover oatmeal cool and place it in the refrigerator for up to one week. Simply reheat the oatmeal on the stove top or in the microwave. Just add a little water or milk when reheating if it’s too thick.

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

Ingredients + Substitutions

  • steel-cut oats – I love how dense, chewy, creamy and filling steel-cut oats are! This recipe is meant to be made with steel cut oats. If you want to use rolled or quick oats, try my pumpkin baked oatmeal or pumpkin protein oatmeal instead.
  • water and unsweetened almond milk – you can use all water, all almond milk or a mixture of the two for this recipe. If you don’t have almond milk, feel free to use your favorite milk instead.
  • pumpkin puree – either canned pumpkin or homemade pumpkin puree works.
  • maple syrup – feel free to sub in your favorite liquid sweetener like honey, agave or stevia.
  • vanilla
  • pumpkin pie spice – use store-bought pumpkin pie spice or make your own.
  • cinnamon
  • salt
  • toppings: extra maple syrup, chopped nuts, nut butter (optional)

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

Can I Make Pumpkin Pie Oatmeal in the Instant Pot?

I haven’t tested this recipe in the Instant Pot, but I have made my slow cooker apple cinnamon oatmeal in the Instant Pot, so this is what I would do: Add all ingredients, minus 2 cups of liquid and toppings into your Instant Pot. Cover with the lid and turn the vent to “sealing.” Press the manual button and set time to 4 minutes on high pressure. The Instant Pot will automatically start. Once done cooking, allow the pressure to naturally release. Once all the pressure has released carefully remove the lid and stir the oatmeal and serve.

The big difference between cooking this oatmeal in the slow cooker and the Instant Pot is the amount of liquid. For the slow cooker you need 4 cups of liquid and for the Instant Pot you only need 2 cups. It can be water or almond milk, whichever you prefer. Almond milk will make for creamier oatmeal.

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

More Oatmeal Recipes to Try:

More Pumpkin Recipes to Try:

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
  • Diet: Vegan


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.
  3. For leftovers: Let the oatmeal cool and place in a sealed container in the fridge for up to a week. You can reheat the oatmeal on the stovetop or microwave. Just add a little additional milk to loosen the oatmeal, if needed.
  • Category: Breakfast
  • Method: Slow Cooker
  • Cuisine: American


  • Serving Size: 1/4 of recipe
  • Calories: 242
  • Sugar: 10g
  • Fat: 4g
  • Carbohydrates: 45g
  • Fiber: 8g
  • Protein: 8g

Keywords: slow cooker pumpkin pie oatmeal

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Recipe rating

    1. CaroleSunshine
      March 11, 2021 AT 9:36 am

      Good Morning! I was excited to find this recipe. I love all the ingredients and eat oatmeal often. However, as I was putting the ingredients into the slow cooker I had a red flag go off in my head. It said, “way too much liquid for that amount of oatmeal”. But, since I had never made oatmeal in the slow cooker before I thought I better do it as directed. I would up with oatmeal soup. I was right. 1 c. of oatmeal normally requires 2 C. of liquid. This had 4 C. of liquid plus the liquid of the pumpkin. Might try again another time with half the liquid you have written. I’m wondering if others had the same situation. Thanks.

      1. Emily
        March 27, 2021 AT 4:24 am

        I had the same thing happen with the liquid. WAY too much. After six hours I had a soupy mush… and I used steel cut oats. I’ll probably try again but reduce liquid significantly.

        1. Brittany Mullins
          March 28, 2021 AT 10:38 pm

          Oh no! So sorry to hear that. I haven’t had issues with this recipe being too liquidy. Did you change anything about the recipe at all?

      2. Brittany Mullins
        March 11, 2021 AT 8:09 pm

        Oh no! Did you do steel cut oats and not rolled oats? Steel cut oats (what the recipe calls for) requires more liquid. Let me know!

    2. Lisa
      January 7, 2021 AT 10:58 am

      Delicious and so simple! I’m on day 2 of eating the leftovers of my first batch and it tastes just as good microwaved.

      1. Brittany Mullins
        January 7, 2021 AT 4:10 pm

        So glad you’ve been loving this recipe, Lisa. Thanks for coming back to leave a review. I so appreciate it.

    3. Sarah Williams
      October 12, 2020 AT 8:57 am

      Wow. This pumpkin pie oatmeal is simply amazing. Will definitely be adding this to my fall “must make” recipes!

      1. Brittany Mullins
        October 12, 2020 AT 10:58 pm

        Ahh yay!! So glad you enjoyed this oatmeal, Sarah. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it!

    4. Erica
      October 7, 2020 AT 10:24 am

      I love how easy this is to put together and to wake up with breakfast already taken care of! We loved this topped with maple syrup!!

    5. MJ
      October 6, 2020 AT 8:15 pm

      This was soooo good

    6. Tanner
      October 3, 2020 AT 3:22 pm

      Hi! Would I be able to use whole milk instead of Almond? I have all the ingredients, but the almond milk.

      1. Brittany Mullins
        October 3, 2020 AT 10:05 pm

        Yes, you can use whatever milk you prefer!

    7. Nick
      August 29, 2020 AT 11:16 pm

      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!!

      1. Brittany Mullins
        August 30, 2020 AT 7:22 pm

        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. 🙂

        1. Nick Magliocco
          September 19, 2020 AT 8:29 pm

          It was PHENOMENAL! So delicious, made our home smell phenomenal, and with a touch of almond milk on top, reheated quite nicely!! This is now a staple in our home…. even if it’s all for me!

          1. Brittany Mullins
            September 23, 2020 AT 1:59 am

            Ahh yay, that makes me so happy to hear. So glad this oatmeal is a hit!

    8. Cindi Waters
      May 12, 2020 AT 7:40 am

      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! 🙂

      1. Brittany Mullins
        May 12, 2020 AT 4:12 pm

        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

    9. Debbie
      February 3, 2020 AT 8:39 am

      Hello, What size crock pot should be used for this recipe?

      1. Brittany Mullins
        February 3, 2020 AT 11:22 pm

        I use a 6 quart slow cooker. 🙂

    10. Kendra Folk
      January 29, 2020 AT 9:43 am

      How can I make using Quaker Quick Oats? Thank you

      1. Brittany Mullins
        January 29, 2020 AT 11:42 pm

        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! 🙂

    11. Liz
      January 17, 2020 AT 8:24 am

      Wow! I can’t wait to try this! Sounds amazing! If making for a large group, is it okay to triple the ingredients?

      1. Brittany Mullins
        January 17, 2020 AT 12:50 pm

        Definitely! 🙂 Can’t wait to hear what you think once you make this, Liz!

        1. LIZ
          February 5, 2020 AT 10:35 pm

          Do I triple everything? Even the spices?

          1. Brittany Mullins
            February 6, 2020 AT 4:53 pm

            I would!!

    12. h.j.
      November 15, 2019 AT 2:30 pm

      hi! have you tried this in an instant pot on the slow cooker setting? curious if it turns out the same. thanks!

      1. Brittany Mullins
        November 18, 2019 AT 2:20 pm

        Hi H.J. – I haven’t made this pumpkin variation in the instant pot, but I have instructions for the instant pot in my apple cinnamon oatmeal recipe that you can use for the pumpkin pie oatmeal. Let me know how it turns out for you if you try it!

    13. Robert
      November 10, 2019 AT 6:45 pm

      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.

      1. Brittany Mullins
        November 10, 2019 AT 7:25 pm

        Yay!! That makes me so happy to hear, Robert. Thanks for coming back to leave a comment and star rating. I really appreciate it!

    14. Steph
      November 3, 2019 AT 8:10 am

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

      1. Brittany Mullins
        November 3, 2019 AT 2:58 pm

        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

    15. Tami
      October 8, 2019 AT 4:32 pm

      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!

      1. Brittany Mullins
        October 8, 2019 AT 6:17 pm

        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!

    16. Simone
      October 7, 2019 AT 8:05 pm

      Hello! I don’t own an slow cooker… how can I adapt it for regular stove cooking? Thank you so much!

      1. Brittany Mullins
        October 8, 2019 AT 9:41 am

        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.

    17. Ricky Jones
      September 20, 2019 AT 12:55 am

      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!

      1. Brittany Mullins
        September 20, 2019 AT 1:06 pm

        Hi Ricky, That’s amazing, I’m so happy that you found the blog too! Definitely come back and let me know what you think of the oatmeal once you make it. 🙂

        1. Ricky Jones
          September 24, 2019 AT 1:54 am

          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!

          1. Brittany Mullins
            September 24, 2019 AT 11:05 pm

            Hi Ricky, I am so happy to hear that you enjoyed this recipe! Thank you for coming back to leave a comment + star rating, I so appreciate it!

    18. Katherine Willerick
      September 17, 2019 AT 7:00 pm

      Is it really 10 and a half cups of water? It looks like a lot less in your video. Assuming 1.5 cups…?

      1. Brittany Mullins
        September 18, 2019 AT 11:29 am

        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.

    19. Cindi
      September 11, 2019 AT 12:20 am

      This looks amazing!!! Can’t wait to try! I wonder would it also work with sweet potatoe purée??

      1. Brittany Mullins
        September 11, 2019 AT 2:54 pm

        Hi Cindi! You can definitely try swapping out the pumpkin puree for sweet potato puree. Let me know how they turn out for you!

    20. Faith Tyler
      August 26, 2019 AT 10:10 pm

      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.

    21. Patrice
      August 21, 2019 AT 12:54 pm

      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

      1. Brittany Mullins
        August 21, 2019 AT 3:01 pm

        It’s 1/4 of the recipe so probably 3/4-1 cup serving size. Hope this helps. Let me know how you like the oatmeal!

        1. Patrice
          August 21, 2019 AT 6:26 pm

          Thanks so much! 😄

    22. Kristen Smith
      January 11, 2019 AT 7:02 pm

      This looks delicious! Would the cooking instructions be the same if I doubled the recipe?

    23. Deb Evenson
      December 7, 2018 AT 8:02 am

      Plug your crockpot into a light timer to turn on when you want.

    24. Vikki Cook
      December 6, 2018 AT 11:43 am

      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?

    25. Sheri Williams
      November 18, 2018 AT 7:46 pm


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