Slow Cooker Pumpkin Pie Oatmeal

  • Author: Amy Duska
  • Prep Time: 5 mins
  • Cook Time: 8 hours
  • Total Time: 8 hours 5 minutes
  • Yield: 8 cups
  • Category: Breakfast


Nutritional values have been calculated using an online nutrition calculator. Please note that the values may not be completely accurate.


  • 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)


  1. 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.
  2. Cook on warm for 7-8 hours and then turn the slow cooker on the low setting and stir.
  3. When it is finished cooking add the pumpkin pie spice and vanilla extract.
  4. Let the oatmeal cook for about 15-30 more minutes to thicken it up if needed.
  5. Stir once more and then serve warm with brown sugar and chopped pecans.


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!


  • 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