Wake up to the warm, cozy aroma of Slow Cooker Pumpkin Pie Oatmeal, a wholesome breakfast that tastes like fall in a bowl. Creamy steel-cut oats, pumpkin puree, and a blend of pumpkin pie spices come together in the slow cooker for a hands-off, nutritious meal that’s perfect for busy mornings or chilly autumn days. This slow cooker pumpkin pie oatmeal recipe is naturally sweetened, fiber-packed, and ready when you are, making it a family-friendly favorite for any season.
Why You’ll Love Slow Cooker Pumpkin Pie Oatmeal
- Effortless Prep: Set it overnight and wake up to a ready breakfast.
- Fall Flavors: Pumpkin and warm spices create a cozy, comforting taste.
- Healthy and Hearty: Packed with fiber and nutrients from oats and pumpkin.
- Customizable: Add your favorite toppings for extra flavor.
- Meal Prep Friendly: Perfect for batch cooking and reheating.
Ingredients for Slow Cooker Pumpkin Pie Oatmeal
Here’s what you need for this slow cooker pumpkin pie oatmeal recipe (serves 6):
Main Ingredients:
- 1 cup (160g) steel-cut oats
- 1 cup (240g) pumpkin puree (not pie filling)
- 3½ cups (840ml) milk (dairy or unsweetened plant-based)
- ½ cup (120ml) water
- ¼ cup (60ml) maple syrup
- 1½ tsp (3g) pumpkin pie spice (or 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, pinch of cloves)
- 1 tsp (5ml) vanilla extract
- ¼ tsp (1.5g) salt
Optional Toppings:
- Chopped pecans or walnuts
- Maple syrup or coconut sugar drizzle
- Greek yogurt or almond butter
Equipment
- 6-quart slow cooker
- Heat-safe bowl (e.g., Pyrex) for water bath
- Whisk
- Measuring cups and spoons
- Cooking spray or coconut oil
Ingredient Tips
- Use steel-cut oats for the best texture; quick oats turn mushy.
- Choose pure pumpkin puree, not pie filling, to control sweetness.
- Unsweetened almond, oat, or whole milk all work well.
- Adjust maple syrup to taste for desired sweetness.
- Fresh pumpkin pie spice blend enhances flavor; check for freshness.
Directions for Slow Cooker Pumpkin Pie Oatmeal
Let’s make this slow cooker pumpkin pie oatmeal recipe—simple, cozy, and delicious!
Grease the Bowl
I lightly grease a heat-safe bowl with coconut oil or cooking spray to prevent sticking.
Mix Ingredients
In the bowl, I whisk together 1 cup steel-cut oats, 1 cup pumpkin puree, 3½ cups milk, ½ cup water, ¼ cup maple syrup, 1½ tsp pumpkin pie spice, 1 tsp vanilla extract, and ¼ tsp salt until well combined.
Set Up Water Bath
I place the bowl in the center of a 6-quart slow cooker and pour water around it until it reaches halfway up the bowl’s sides to prevent burning.
Cook Overnight
I cover and cook on low for 7–8 hours, letting the oats become creamy and tender overnight.
Stir and Serve
In the morning, I stir the oatmeal and portion it into bowls. I top with chopped pecans, a drizzle of maple syrup, or a dollop of Greek yogurt, if desired.
Nutrition
- Prep Time: 10 minutes
- Cook Time: 7–8 hours (low)
- Total Time: ~7–8 hours
- Servings: 6
- Calories: ~220 kcal per serving
- Macros per Serving: 35g carbs, 8g protein, 5g fat, 4g fiber
Variations
Try these twists on this recipe:
- Nutty Crunch: Add 2 tbsp chopped pecans and 1 tbsp brown sugar for a crumble topping, inspired by LaylaCooks’ Crockpot Caramel Apple Dump Cake.
- Fruity: Mix in ½ cup diced apples or dried cranberries.
- Protein Boost: Stir in 1 scoop vanilla protein powder or 2 tbsp almond butter.
- Chia Power: Add 2 tbsp chia seeds for extra nutrition.
- Vegan: Use plant-based milk and skip dairy-based toppings.
Serving Ideas:
- Pair with LaylaCooks’ Hibiscus Iced Tea for a refreshing drink.
- Serve with LaylaCooks’ Feta Watermelon Cucumber Salad for a light contrast.
- Enjoy with LaylaCooks’ Pumpkin Scones for a fall breakfast spread.
Storage
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm individual portions in the microwave with a splash of milk for 1–2 minutes or on the stovetop over low heat. For freezing, I portion into freezer-safe containers and store for up to 2 months, thawing overnight in the fridge before reheating.
Serving Tips
- Presentation: Serve in cozy bowls with colorful toppings for a warm vibe.
- Garnish: Add a sprinkle of cinnamon or nuts for texture.
- Pairing: Pair with LaylaCooks’ Sweet Potato Toast for a hearty breakfast.
- Portion Size: About ¾ cup per serving for a filling breakfast.
- Occasions: Perfect for fall mornings, meal prep, or holiday brunches.
FAQs
Can I cook this on the stovetop? Yes, simmer on low for 30–35 minutes, stirring frequently, until thickened.
Can I use almond or oat milk? Yes, any unsweetened plant-based milk works great.
Is this kid-friendly? Absolutely, it’s naturally sweet; top with banana slices or chocolate chips for kids.
Can I double the recipe? Yes, ensure your slow cooker and bowl are large enough to accommodate.
What if I don’t have pumpkin pie spice? Use 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, and a pinch of cloves.
More Delicious Breakfast Recipes You’ll Love
- Pancake Mini Muffins
- Baked Ham and Cheese Croissants
- Chocolate Chip Cookie Bars.
- Brown Sugar Banana Pancakes
- Chocolate Cinnamon Rolls: Your New Favorite Sweet Breakfast!
Conclusion
Slow Cooker Pumpkin Pie Oatmeal is a cozy, nutritious breakfast that brings the flavors of fall to your mornings. This slow cooker pumpkin pie oatmeal recipe is effortless, healthy, and perfect for busy days or festive gatherings. Try this recipe and start your day with warm, pumpkin-spiced comfort!
Slow Cooker Pumpkin Pie Oatmeal
Ingredients
Main Ingredients:
- 1 cup 160g steel-cut oats
- 1 cup 240g pumpkin puree (not pie filling)
- 3½ cups 840ml milk (dairy or unsweetened plant-based)
- ½ cup 120ml water
- ¼ cup 60ml maple syrup
- 1½ tsp 3g pumpkin pie spice (or 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, pinch of cloves)
- 1 tsp 5ml vanilla extract
- ¼ tsp 1.5g salt
Optional Toppings:
- Chopped pecans or walnuts
- Maple syrup or coconut sugar drizzle
- Greek yogurt or almond butter
Instructions
Grease the Bowl
- I lightly grease a heat-safe bowl with coconut oil or cooking spray to prevent sticking.
Mix Ingredients
- In the bowl, I whisk together 1 cup steel-cut oats, 1 cup pumpkin puree, 3½ cups milk, ½ cup water, ¼ cup maple syrup, 1½ tsp pumpkin pie spice, 1 tsp vanilla extract, and ¼ tsp salt until well combined.
Set Up Water Bath
- I place the bowl in the center of a 6-quart slow cooker and pour water around it until it reaches halfway up the bowl’s sides to prevent burning.
Cook Overnight
- I cover and cook on low for 7–8 hours, letting the oats become creamy and tender overnight.
Stir and Serve
- In the morning, I stir the oatmeal and portion it into bowls. I top with chopped pecans, a drizzle of maple syrup, or a dollop of Greek yogurt, if desired.
Notes
- No-boil pasta: Add it dry—just keep it submerged in sauce plus liquid.
- Stir once halfway: Helps prevent sticking and ensures even cooking.
- Don’t overcook: Start checking for al dente at the 3-hour mark.
- Swap-ins: Use plant-based crumbles for vegetarian, or add spinach/mushrooms.
- Make-ahead: Brown meat and assemble early; slow cook when ready.
- Storage: Refrigerate up to 4 days; freeze portions up to 2 months.
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