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.
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!
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.
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.
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)
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.
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!
Slow Cooker Pumpkin Pie Oatmeal
5 from 22 votes
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!
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.
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.
Nutrition
Serving: 1/4 of recipeCalories: 242kcalCarbohydrates: 45gProtein: 8gFat: 4gFiber: 8gSugar: 10g
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.
Carole
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.
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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.
Carole
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.
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?
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!
Delicious and so simple! I’m on day 2 of eating the leftovers of my first batch and it tastes just as good microwaved.
So glad you’ve been loving this recipe, Lisa. Thanks for coming back to leave a review. I so appreciate it.
Wow. This pumpkin pie oatmeal is simply amazing. Will definitely be adding this to my fall “must make” recipes!
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!
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!!
This was soooo good