Slow Cooker Pumpkin Pie Oatmeal

This slow cooker pumpkin pie oatmeal recipe features steel cut oats and pumpkin puree that are cooked low and slow overnight for a convenient breakfast that’s sure to satisfy the pickiest of eaters.

Served with brown sugar and chopped pecans, it’s a hardy meal you can feel good about feeding your family!

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!

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How to Make Slow Cooker Pumpkin Pie Oatmeal

1. Combine the steel cut oats, salt and pumpkin puree in your 6 quart slow cooker.
2. Add the water and stir until it’s fully combined and there are no lumps of pumpkin. Turn the slow cooker onto the WARM setting before bed and let it cook overnight or 7-10 hours.
3. When you get up in the morning, add the vanilla extract and pumpkin pie spice and give it a stir.
4. The mixture will still be a little “soupy” so change the slow cooker setting to LOW and stir. Let the oatmeal cook, uncovered, for about 30 more minutes to thicken it up.

Stir once more and then serve warm with brown sugar and chopped pecans.  

Tips for Making Pumpkin Pie Oatmeal in a Slow Cooker

• The recipe can be made in a 6 quart slow cooker.
• You are welcome to add the vanilla extract and pumpkin pie spice in step 1 when combining the oats and pumpkin, but I find it tastes better if you add them after the oatmeal has cooked overnight.
• Make sure you use the WARM setting on your slow cooker. The oatmeal can be left unattended up to 10 hours without over cooking.
• If your slow cooker doesn’t have the WARM setting, this recipe can be cooked on LOW for about 4 hours. You will need to stir about once an hour to make sure the oatmeal cooks evenly and doesn’t stick to the insert.
• Sweeten the oatmeal with raisins, chopped dates, maple syrup, brown sugar or granulated sugar.
• This recipe does not work well with rolled oats.
• Nut butters like Homemade Almond Butter or peanut butter taste wonderful as an add-in to this oatmeal.
• Canned pumpkin pie filling can be used, just note that it already contains pumpkin pie spice and sugar so omit those ingredients until after you’ve tasted the finished product and then adjust to your liking.

Other recipes you might like!

• How to Make Pumpkin Pie Spice with FREE Printable Labels
• Pumpkin Pie Crumble Bars
• Gluten-Free Pumpkin Cookies
• Pumpkin Cream Cheese Monkey Bread

Did you make this Slow Cooker Pumpkin Pie Oatmeal recipe? Let me know how it turned out by ★★★★★ RATING this recipe and leave a comment below!!

Slow Cooker Pumpkin Pie Oatmeal

This slow cooker pumpkin pie oatmeal recipe features steel cut oats and pumpkin puree that are cooked low and slow overnight for a convenient breakfast that's sure to satisfy the pickiest of eaters!

4.5 from 4 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 5 minutes

Cook Time: 8 hours

Total Time: 8 hours 5 minutes

Servings: 8

Calories: 241kcal

Author: Amy Duska

Equipment

• 6 Quart Slow Cooker
• Measuring cups
• Measuring spoons

Ingredients

• 2 cups steel cut oats
• 7 cups water
• 1 can (15 oz.) pumpkin puree (ORGANIC taste much better)
• 1/2 tsp salt
• 1 T pumpkin pie spice or 1 T cinnamon
• 1 T vanilla extract
• Optional add-ins (brown sugar, granulated sugar, maple syrup, chopped pecans, raisins, chopped dates)

Instructions

• Combine steel cut oats, water, pumpkin puree and salt in a slow cooker and stir until it's fully combined and there are no lumps of pumpkin. Cook on the WARM setting for 7-8 hours.
• Add the pumpkin pie spice and vanilla extract and stir the mixture.
• Turn the slow cooker to the LOW setting, to allow the oatmeal to thicken. Let the oatmeal continue to cook an additional 15-30 minutes or until it is your desired thickness.
• Stir once more and then flavor individual bowls with add-ins and sweetener of choice.

Notes

• You are welcome to add the vanilla extract and pumpkin pie spice in step 1, when combining the oats and pumpkin, but I find it tastes better if you add them after the oatmeal has cooked overnight.
• Make sure you use the WARM setting on your slow cooker. Can cook up to 10 hours on the WARM setting.
• This recipe can be cooked on LOW for about 4 hours. Stir once an hour.
• Sweeten the oatmeal with raisin, chopped dates, maple syrup, brown sugar or granulated sugar.
• This recipe does not work well with rolled oats.
• Canned pumpkin pie filling can be used but remember to omit the pumpkin pie spice  and any sweetener and adjust it to taste after the oatmeal has cooked.

Nutrition

Serving: 1cup | Calories: 241kcal | Carbohydrates: 42g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Sodium: 159mg | Potassium: 109mg | Fiber: 8g | Sugar: 2g | Vitamin A: 8268IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 3mg

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