Slow Cooker Pumpkin Pie Oatmeal Recipe
This Slow Cooker Pumpkin Pie Oatmeal is a comforting, hearty breakfast perfect for fall mornings. Made with steel-cut oats, creamy almond milk, and pumpkin puree, it’s lightly sweetened with maple syrup and spiced with pumpkin pie spice and cinnamon. Simply set it and forget it in your slow cooker overnight for a warm, nourishing start to your day. Top with chopped pecans, extra maple syrup, and a splash of almond milk for added texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 10 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients
- Cooking spray, butter, or coconut oil (for coating the slow cooker)
- 1 cup steel-cut oats
- 2 ½ cups water
- 1 ½ cups unsweetened almond milk
- 1 cup canned pumpkin or homemade pumpkin puree
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Toppings (Optional)
- Chopped pecans
- Additional maple syrup
- Additional almond milk
Instructions
- Prepare the slow cooker: Lightly coat the inside of your slow cooker with cooking spray, butter, or coconut oil to prevent sticking and make cleanup easier.
- Combine ingredients: Add steel-cut oats, water, almond milk, pumpkin puree, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt into the slow cooker. Stir everything together until well combined.
- Cook the oatmeal: Set your slow cooker to low and cook for 6 to 8 hours. For programmable slow cookers, cook on low for 7 hours, then switch to the warm setting to keep the oatmeal hot without overcooking.
- Stir and serve: In the morning, stir the oatmeal thoroughly as some oats may settle at the bottom during cooking. Portion the oatmeal into serving bowls.
- Add toppings: Top each serving with chopped pecans, a drizzle of maple syrup, and a splash of almond milk to enhance flavor and texture as desired.
- Store leftovers: Allow any leftover oatmeal to cool, then transfer to a sealed container and refrigerate for up to one week.
- Reheat: Reheat leftovers on the stovetop or in the microwave, adding a little almond milk if needed to loosen the oatmeal to your preferred consistency.
Notes
- You can substitute steel-cut oats with rolled oats, but cooking time may be shorter.
- Adjust the sweetness by varying the maple syrup according to taste.
- For a dairy version, use regular milk instead of almond milk.
- Adding chopped nuts or seeds provides extra texture and protein.
- Ensure the slow cooker is set on low to prevent burning and to achieve creamy oatmeal.
