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!
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)
- ½ teaspoon 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.