“Slow cooker pumpkin pie oatmeal is so convenient. I just throw everything into the crock pot and breakfast is ready when the kids get up!”
Slow Cooker Pumpkin Pie Oatmeal
If you’ve read any of my previous posts, you know I cook for a very big family everyday. Mornings are pretty hectic around our house, so having breakfast ready when I get up takes a lot off of my plate. I know it can be hard to get kids to eat their oatmeal but let me assure you, this recipe is delicious and it makes enough oatmeal for a couple of mornings worth of breakfast.
Simply combine steel cut oats, water, pumpkin pie spice, vanilla extract, salt and pumpkin in your slow cooker and stir until it’s fully combined and there are no lumps of pumpkin. Put it on the warm setting before bed and let it cook overnight, about 7-8 hours. When you get up the mixture will still be a little “soupy” so change the setting to low and stir. Let the oatmeal cook for about 30 more minutes to thicken it up. Stir once more and then serve warm with brown sugar and chopped pecans. You can also add a things like raisins or chopped dates for a little more sweetness.
Cooked low and slow overnight, this power packed breakfast is sure to satisfy the pickiest of eaters. It’s a healthy, filling, yummy meal you can feel good about feeding your family!
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Nutritional values have been calculated using an online nutrition calculator. Please note that the values may not be completely accurate.
Ingredients
- 2 cups steel cut oats
- 7 cups water (depending on how thick you like it)
- 1 1/2 cups pumpkin puree (ORGANIC taste much better)
- 1/2 tsp salt
- 1 T pumpkin pie spice or 1 T cinnamon
- 1 T vanilla extract
- peanut butter powder, brown sugar, chopped pecans, raisins, chopped dates for topping (optional)
Instructions
- Combine steel cut oats, water, pumpkin and salt in a slow cooker and stir until it’s fully combined and there are no lumps of pumpkin.
- Cook on warm for 7-8 hours and then turn the slow cooker on the low setting and stir.
- When it is finished cooking add the pumpkin pie spice and vanilla extract.
- Let the oatmeal cook for about 15-30 more minutes to thicken it up if needed.
- Stir once more and then serve warm with brown sugar and chopped pecans.
Notes
UPDATED INSTRUCTIONS! I have found that adding the pumpkin pie spice and vanilla after it has cooked gives it a much better flavor. Instead of using pumpkin pie spice, most of the time I use a tablespoon of ground cinnamon in it’s place. Also, I started using organic pumpkin and it makes such a huge difference. It tastes so much better!
Nutrition
- Serving Size: 1 cup
- Calories: 201.2
- Sugar: 4.1
- Sodium: 27.3
- Fat: 3.1
- Saturated Fat: .1
- Carbohydrates: 34.5
- Fiber: 5.9
- Protein: 8.4
- Cholesterol: 1.3
Hi! I loved this recipe, I also added cinnamon and nutmeg to mine as well as a little bit of maple syrup. As I am the only person in my household that would eat this, do you think this can be frozen?
Hi Shelby, yes it can be frozen, I do that often! I just let it cool completely before I put it in a container or freezer bag. It should last a few months if stored properly!
Can you use milk instead of water for added protein?
Yes you can. I would substitute 1 cup of water with 1 cup of milk.
Very convenient and left a great smell in the house this morning. It tasted good, but definitely lacked in flavor, so I added a few extra sprinkles of pumpkin pie spice and cinnamon to my bowl. Personally, I eat steal cut oats for fuel, not so much for flavor. So I will definitely be making this again! However, my kids need that sweet boost. I added brown sugar and raisins to theirs 🙂
★★★★
Hey Nicole! I like to add peanut butter powder and bananas to mine to give it more flavor 🙂
Has this been done with an instant pot?
I haven’t tried it in the instant pot, but I will figure out how to!