Slow Cooker Pumpkin Pie Oatmeal
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.
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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