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Slow Cooker Pumpkin Pie Oatmeal in a bowl.

Slow Cooker Pumpkin Pie Oatmeal

Prep Time: 5 minutes
Cook Time: 8 hours
Total Time: 8 hours 5 minutes
Servings: 8
Author: Amy Duska


  • 6 Quart Slow Cooker
  • Measuring cups
  • Measuring spoons


  • 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)


  • 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.


  • 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.


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