Description
This Slow Cooker Pumpkin Pie Oatmeal is a comforting and hearty breakfast dish perfect for fall mornings. Made with steel-cut oats, pumpkin puree, warming spices, and sweetened with maple syrup, it cooks slowly to develop rich flavors and a creamy texture. Topped with chopped pecans and a drizzle of maple syrup and almond milk, it’s an easy, nutritious start to your day that can be prepared overnight.
Ingredients
Scale
Base 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
Sweeteners and Spices
- 3 Tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon salt
For Serving
- Chopped pecans
- Additional maple syrup (optional)
- Additional unsweetened almond milk (optional)
Instructions
- Prepare the slow cooker: Coat the inside of your slow cooker with cooking spray, butter, or coconut oil to prevent sticking.
- Add ingredients and mix: Into the coated slow cooker, combine steel-cut oats, water, almond milk, pumpkin puree, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt. Stir well to mix all ingredients thoroughly.
- Slow cook: Cover and cook on the low setting for 6 to 8 hours. If your slow cooker has a programmable feature, set it for 7 hours on low and then switch to the warm setting.
- Stir and serve: In the morning, stir the oatmeal well as the oats may have settled at the bottom. Portion into bowls and top with chopped pecans, and if desired, a drizzle of maple syrup and almond milk.
- Store leftovers: Allow any leftover oatmeal to cool, then transfer to a sealed container and refrigerate for up to one week.
- Reheat properly: To reheat, warm the oatmeal on the stovetop or in the microwave, adding a splash of almond milk if needed to loosen the texture before serving.
Notes
- You can use homemade pumpkin puree or canned pumpkin depending on availability.
- Adjust the sweetness by adding more or less maple syrup according to taste preference.
- For a nut-free version, omit pecans and serve with seeds or fresh fruit instead.
- Using steel-cut oats results in a chewier texture; rolled oats are not recommended for slow cooking in this recipe.
- Leftovers reheat well and make a quick, nutritious breakfast throughout the week.
- Prep Time: 10 minutes
- Cook Time: 6 to 8 hours
- Category: Breakfast
- Method: Slow Cooking
- Cuisine: American
Keywords: slow cooker oatmeal, pumpkin pie oatmeal, breakfast recipe, steel-cut oats, pumpkin spice, healthy breakfast, slow cooker breakfast
