Slow Cooker Pumpkin Pie Oatmeal

4.36

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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!

I love all things oatmeal and have a ton of oatmeal recipes to prove it. I also love all things pumpkin and 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 sharing 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.

Pumpkin Pie Creations

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 stovetop 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 Needed

  • steel-cut oats – This recipe is meant to be made with steel-cut oats because they hold up well for the longer cook time in the slow cooker. Rolled or quick oats are not recommended. 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. You can make your own almond milk or use another non-dairy milk if you prefer!
  • 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.
  • pumpkin pie spice – use homemade pumpkin pie spice or use store-bought!
  • vanilla, cinnamon and salt – additional spices and seasonings for warm, cozy vibes.
  • maple syrup, chopped nuts, nut butter – for topping!
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 and this is what I would do:

  1. Add all the ingredients, minus 2 cups of liquid and toppings into your Instant Pot.
  2. Cover with the lid and turn the vent to “sealing.” Press the manual button and set the time to 4 minutes on high pressure. The Instant Pot will automatically start.
  3. Once done cooking, allow the pressure to naturally release. Once all the pressure has been released, carefully remove the lid and stir the oatmeal and serve.

The big difference between cooking this oatmeal in the slower 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 Pumpkin Recipes to Try

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

4.36 from 117 votes

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!
Prep Time: 10 minutes
Cook Time: 7 hours
Total Time: 7 hours 10 minutes
Servings: 4

Ingredients  

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.
  • Let the oatmeal cool and place into 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.

Video

Notes

  • Steel-cut oats: Only use steel-cut oats for this recipe. Rolled oats and quick oats are not recommended. 

Nutrition

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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Keyword: slow cooker pumpkin pie oatmeal
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating




136 Comments

  1. I was really looking forward to this but it didn’t taste as I expected. It’s not sweet and the pumpkin gave a bitter aftertaste. Maybe if it had brown sugar it would be better? Unfortunately doesn’t taste like pumpkin pie. Just pumpkin mixed with oats. Based on some of the good reviews I’m wondering if I did something wrong.

    1. Hi Andrea! So sorry to hear you didn’t love this one. Did you change anything about the recipe?

    1. Hi Erica – I haven’t tried freezing this recipe (something I need to try), but I would assume that they texture of the oats would change after being thawed. Let me know how this recipe turns out for you!

    1. Hi Carol – I bet that would be fine. I would just be cautious as some protein powders tend to soak up more liquid, you might want to add a bit more liquid to the mixture if you plan on adding protein powder. Let me know how it turns out!

    1. Hi Mary- I haven’t tried freezing this recipe (something I need to try), but I would assume that they texture of the oats would change after being thawed. Let me know how this recipe turns out for you!

  2. We are having guests so I tripled the recipe.. the slow cooker looks pretty full! does this need a lot of room to expand?? thanks!
    Lisa

    1. Hi Lisa – What size slow cooker did you use? Yes, the oats will expand a bit so you want some room to let them do so. Hope they turned out great for you!

    1. Hi Mary- I haven’t personally tested this specific recipe in my instant pot, so the only thing I can think of that went wrong was that maybe there wasn’t enough liquid? If you try again, I would recommend adding a bit more liquid, maybe 1/2 cup and see if that works.

  3. 5 stars
    I made this in the instant pot. Got a burn notice when I used 2C liquid, so I stirred in an additional 1/2C and then it completed. So maybe the thickness of the pumpkin purée just requires a little extra liquid for the instant pot!

    1. AH! I’ve never had that happen, I wonder what could have caused the burn notice? I am happy that it ended up working out for you though. Thank you for sharing your review + star rating, I appreciate it!

  4. I just asked about the quantity of pumpkin purée. Then I read the recipe again, where it clearly states 1 cup…not 1 can. Morale of the story…use my glasses when reading before I ask silly questions. I am good now!

  5. I just wanted to ask how much pumpkin purée to use. We have more than one size of can, and the recipe does not specify. Thanks! It looks delicious and I can’t wait to try it.

  6. Hello can I take the leftovers of this porridge and make Baked oats? And how do I do? And do you now if I can do some granola/müsli from the leftovers? And how do I do that? Love this porridge it is deliches😋 🎃🥣

    1. Hi Carolina! You probably could take the leftovers from this oatmeal and bake it to reheat, but I’m not sure it’s the best option for making baked oatmeal. I do have a pumpkin baked oatmeal recipe though! The same goes for making granola. I don’t think the leftovers would work for making granola but I have a pumpkin granola recipe too! Hope this helps.

      https://www.eatingbirdfood.com/pumpkin-baked-oatmeal/
      https://www.eatingbirdfood.com/chocolate-pecan-pumpkin-granola/

  7. Hi, this recipe sounds delicious, but I dont want to use a slow cooker. Can I do it on the stovetop and for less portions? I wonder if the amount of liquid would need to be changed?

  8. 5 stars
    I tried making this in my Instant Pot today and got a burn notice. I finished it off in the oven and it was very tasty. Overall, great flavor but not great for the Instant Pot.

    1. Hi, Amie! I’m glad this recipe worked out for you. Thank you for sharing your experience in trying the Instant Pot, it helps other readers!

  9. 5 stars
    Made this last night … I’m on a mission to give away 100 lbs this year using Weight Watchers and this was only 3 points! I used unsweetened vanilla almond milk and pure maple syrup. This was THE BEST pumpkin pie overnight steel cut oats I’ve had … and I’ve made a few different versions! This is now going to be my FAVORITE overnight oatmeal!

    1. Woo! I’m so happy to hear you love this recipe, Nicole! Thank you so much for coming back to leave a review and star rating, it means the world to me.

  10. 5 stars
    Very easy and tasty. I’m allergic to nuts so used oat milk. The amount of liquid for traditional steel cut oats is perfect.

  11. 5 stars
    Turned out great and reheated leftovers in microwave were good too. I used steel cut oats and had no issues with the amount of liquid called for in the recipe. I also reduced the amount of maple syrup since it was my first time and I wasn’t sure how sweet it would be. We ended up adding a little honey or more maple syrup after. Thank you for thus really simple and tasty recipe!

    1. Yay!! Happy to hear this pumpkin pie oatmeal was a success, Sally! Thanks so much for trying out this recipe and coming back to leave a review. I really appreciate the feedback!

    1. If using liquid, I would just add a few drops (like 5-6) and taste and then add more to reach your desired sweetness. 🙂

        1. Hi, Allison. Using powdered stevia instead should work out just fine! You won’t need nearly as much, so I recommend starting with 1/4-1/2 teaspoon and adjusting to taste. Let me know how it works out for you!

          1. It is currently in the slow cooker. I did a water bath (since that has worked for other similar recipes) and will let you know how it and the powdered stevia work out. I used 0.25 tsp (conveniently that equals one packet of the stuff I had approximately)

  12. 2 stars
    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

    1. 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. 1 star
      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. 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?

    3. 4 stars
      I believe the problem was using quick steel cut oats. You cannot use these to replace regular steel cut oats. We had the same problem but I believe if we had used the regular ones it would have been fine.

      1. I haven’t tried this recipe with quick steel cut oats, so that’s good to know! Sorry to hear this recipe didn’t turn out for you. 🙁

  13. 5 stars
    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. So glad you’ve been loving this recipe, Lisa. Thanks for coming back to leave a review. I so appreciate it.

  14. 5 stars
    Wow. This pumpkin pie oatmeal is simply amazing. Will definitely be adding this to my fall “must make” recipes!

    1. 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!

  15. 4 stars
    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!!

  16. 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. 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. 5 stars
        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!

  17. 5 stars
    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. 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

    1. 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! 🙂

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

    1. 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!

  19. 5 stars
    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. Yay!! That makes me so happy to hear, Robert. Thanks for coming back to leave a comment and star rating. I really appreciate it!

  20. 5 stars
    Delicious! I made this last week for the first time and decided to make it again for batch breakfasts. Even better days after!

    1. 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

  21. 5 stars
    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. 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!

    1. 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.

  22. 5 stars
    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. 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. 5 stars
        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. 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!

    1. 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.

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

  23. 5 stars
    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.

  24. 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.

    Thanks!

    Patrice Skinner

    1. 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!

  25. 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?

  26. 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?

    1. Adding 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.

    2. 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.

    1. I 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. 🙂

  27. 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!

  28. 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?

    1. 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!

  29. Hi! There isn’t PB powder when the recipe. And the oats cook on low for 7 hours. Hope you like them! 🙂

  30. 4 stars
    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?

  31. 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?

  32. 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!

  33. 5 stars
    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?

    1. 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!

    1. 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. 🙂

  34. 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 🙂

  35. Made the pumpkin pie oatmeal last night. BIG hit. Delicious! Took photo will try to figure out how to post it for you.

  36. This sounds SO good! I still haven’t tried steel cut oats in the slow cooker. I need to!

    Love the new blog design!

  37. 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!

    1. 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!

  38. 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!

  39. 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!

  40. 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!

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