Slow Cooker Pumpkin Pie Oatmeal
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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.
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!
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.
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!
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:
- Add all the 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 the 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 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.
More Popular Oatmeal Recipes
- Apple Cinnamon Baked Oatmeal
- Pumpkin Baked Oatmeal Cups
- Chai Baked Oatmeal
- Salted Caramel Oatmeal
- Maple Pecan Baked Oatmeal
- Baked Steel Cut Oatmeal
More Pumpkin Recipes to Try
- No Bake Pumpkin Pie Bars
- Easy Pumpkin Granola
- Soft Pumpkin Cookies
- Healthy Pumpkin Pancakes
- Healthy Pumpkin Muffins
- Vegan Pumpkin Pie
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Slow Cooker Pumpkin Pie Oatmeal
Ingredients
- 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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
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.
Yay!! That makes me so happy to hear, Robert. Thanks for coming back to leave a comment and star rating. I really appreciate it!
Delicious! I made this last week for the first time and decided to make it again for batch breakfasts. Even better days after!
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
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!
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!
Hello! I don’t own an slow cooker… how can I adapt it for regular stove cooking? Thank you so much!
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.
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!
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. 🙂
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!
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!
Is it really 10 and a half cups of water? It looks like a lot less in your video. Assuming 1.5 cups…?
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.
This looks amazing!!! Can’t wait to try! I wonder would it also work with sweet potatoe purée??
Hi Cindi! You can definitely try swapping out the pumpkin puree for sweet potato puree. Let me know how they turn out for you!
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.
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
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!
Thanks so much! 😄
This looks delicious! Would the cooking instructions be the same if I doubled the recipe?