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.
Hi from New Jersey! We drove up here last night, stayed the night with Isaac’s brother and now we’re headed to Maine! This little road-trip adventure is a mix of business and pleasure. Isaac needed to drive up to Maine to pick up beer so I decided to tag along and we’re making a weekend out of it. We’ll be staying with some friends for the first half of our trip and then staying at a hotel in downtown Portland for the second half. Isaac visited Portland over the summer and keeps saying that I’ll love it so I’m really excited to visit and explore. If you happen to have any suggestions of things we should definitely do or see, I’d love for you to let me know in the comments. 🙂
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!
Slow Cooker Pumpkin Pie Oatmeal
Ingredients
- cooking spray, butter or coconut oil (for coating the slow cooker)
- 1 cup steel-cut oats
- 2 1/2 cups water
- 1 1/2 cups unsweetened almond milk
- 1 cup pumpkin
- 3 Tablespoons maple syrup
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 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.
by Brittany Mullins
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!
Holy yum. Bookmarking! And you might want to know that I made a very healthy version of pumpkin cake yesterday. 😉 Welcome to Maine!
If it ever gets cold here this is the bowl of oatmeal I’ll be cozying up with by the fire on a Saturday morning!
GORGEOUS! And LOVE the new site! xoxoxo
Thank you lovely. Mwah!
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!
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!
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!
Thank 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!
Love all those fall flavors. The new design looks amazing by the way!
J’s Oyster in Portland is great! Have fun.
This sounds SO good! I still haven’t tried steel cut oats in the slow cooker. I need to!
Love the new blog design!
Thanks lady! Yes, break out your slow cooker for this one. You’ll love it. 🙂 And thank you!!
Made the pumpkin pie oatmeal last night. BIG hit. Delicious! Took photo will try to figure out how to post it for you.
Yay!! I’m so glad that you liked it!! I saw your picture on Twitter!! Thank you. 🙂
What size slow cooker did you use?
Thank you.
I used a 6-quart slow cooker.
I love waking up to breakfast already ready, and oatmeal is one of our faves! looks delicious
I would love waking up to this oatmeal! Can’t wait to give it a try!
OH wow! This is everything I dream of for breakfast! Thanks for sharing. I’ll be breaking out the slow cooker this weekend for sure 🙂
Could you use regular oatmeal
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. 🙂
I’m dying to try this. Could I substitute 1% milk for the almond milk? Or something else?
Sure! Regular milk will work instead of almond milk.
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?
Awesome!! I’m so glad you liked the oats, Kelly. I think they should last at least 2-3 days in the fridge. Maybe longer!
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!
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?
Hi Haley! That is correct, the pecans, maple syrup and almond milk are just toppings!
When 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?
Hi! There isn’t PB powder when the recipe. And the oats cook on low for 7 hours. Hope you like them! 🙂