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Overhead shot of Slow Cooker Pumpkin Pie Oatmeal in a white bowl with milk and pecans in the bowl.
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4.58 from 28 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 Time10 mins
Cook Time7 hrs
Total Time7 hrs 10 mins
Course: Breakfast
Cuisine: American
Keyword: slow cooker pumpkin pie oatmeal
Servings: 4
Calories: 242kcal

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

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