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!

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

Slow Cooker Pumpkin Pie Oatmeal

4 from 65 votes
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!
Overhead shot of Slow Cooker Pumpkin Pie Oatmeal in a white bowl with milk and pecans in the bowl.
Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings 4


  • cooking spray, butter or coconut oil (for coating the slow cooker)
  • 1 cup steel-cut oats
  • 2 ½ cups water
  • 1 ½ cups unsweetened almond milk
  • 1 cup canned pumpkin or homemade pumpkin puree
  • 3 Tablespoons maple syrup
  • 1 teaspoon vanilla
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • chopped pecans, maple syrup and almond milk for serving


  • 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.



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


Serving: 1/4 of recipe Calories: 242kcal Carbohydrates: 45g Protein: 8g Fat: 4g Fiber: 8g Sugar: 10g
Course: Breakfast
Cuisine: American
Keyword: slow cooker pumpkin pie oatmeal


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Recipe Rating

    1. Beverly
      November 15, 2021 AT 1:02 pm

      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.

      1. Brittany Mullins
        November 16, 2021 AT 4:30 pm

        So glad you loved this recipe, Beverly! Thanks for the review. I appreciate it.

    2. Sally
      October 13, 2021 AT 10:58 am

      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. Brittany Mullins
        October 13, 2021 AT 11:46 am

        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!

    3. Sharon Mullin
      October 2, 2021 AT 8:35 am

      I’m excited to try this!! Just curious how much Stevia in place of the maple syrup.

      1. Brittany Mullins
        October 6, 2021 AT 12:39 am

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

    4. Lea
      August 29, 2021 AT 1:04 pm

      This looks so perfect for a cozy Fall treat! I can’t wait to make it 🙂

      1. Brittany Mullins
        August 30, 2021 AT 10:43 am

        Hey Lea- Let me know how it turns out for you 🙂

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

      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.

      1. Tiffany
        September 27, 2021 AT 8:20 am

        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. Brittany Mullins
          September 28, 2021 AT 6:13 pm

          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. 🙁

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

        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. 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?

      3. 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!

4 bowls of oatmeal topped with a variety of fruit, nuts, nut butter, chocolate chips and toppings.



Eating oatmeal doesn’t have to be boring!