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–+ servings
Slow Cooker Pumpkin Pie Oatmeal

Warm Slow Cooker Pumpkin Pie Oatmeal for Cozy Mornings

Warm and hearty Slow Cooker Pumpkin Pie Oatmeal, perfect for busy mornings filled with the flavors of fall.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 4 cups
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Oatmeal
  • 1 tablespoon Cooking Spray Prevents sticking; substitute with butter or coconut oil if preferred.
  • 1 cup Steel-Cut Oats Adds chewiness and texture; do not substitute with rolled or quick oats for best results.
  • 2.5 cups Water Hydrates the oats for cooking; can use vegetable broth for added flavor.
  • 1.5 cups Unsweetened Almond Milk Adds creaminess without dairy; substitute with oat milk or soy milk if desired.
  • 1 cup Canned Pumpkin Ensure it’s pure pumpkin, not pie filling.
  • 3 tablespoons Maple Syrup Sweetens the oatmeal naturally; substitute with agave syrup for a different flavor kick.
  • 1 teaspoon Vanilla Extract Enhances sweetness; optional if you prefer less sweetness.
  • 1 teaspoon Pumpkin Pie Spice If unavailable, use a mix of cinnamon, nutmeg, and ginger.
  • 0.5 teaspoon Ground Cinnamon Compliments the pumpkin flavor; optional to adjust to taste.
  • 0.25 teaspoon Salt Balances sweetness; crucial for depth of flavor.
For Topping
  • 0.5 cup Chopped Pecans Adds crunch and further flavor; use walnuts or almonds as an alternative.
  • 2 tablespoons Additional Maple Syrup For drizzling, enhancing sweetness; perfect to customize your bowl.
  • 1 cup Almond Milk For serving; use more to reach your desired creaminess.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Prepare the Slow Cooker by coating the inside generously with cooking spray, butter, or coconut oil to prevent sticking.
  2. Combine ingredients in the prepared slow cooker: 1 cup of steel-cut oats, 2 ½ cups of water, 1 ½ cups of unsweetened almond milk, 1 cup of canned pumpkin, 3 tablespoons of maple syrup, 1 teaspoon of vanilla extract, 1 teaspoon of pumpkin pie spice, ½ teaspoon of ground cinnamon, and ¼ teaspoon of salt. Stir well.
  3. Cook covered on low heat for 6–8 hours, ideally around 7 hours, until oats are tender and creamy.
  4. Serve by stirring, ladling into bowls, and topping with chopped pecans, extra maple syrup, and almond milk.
  5. Store leftovers in a sealed container; refrigerate for up to a week.

Nutrition

Serving: 1cupCalories: 210kcalCarbohydrates: 34gProtein: 6gFat: 7gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 200mgPotassium: 380mgFiber: 6gSugar: 9gVitamin A: 15IUVitamin C: 1mgCalcium: 250mgIron: 2mg

Notes

Customize your oatmeal with favorite toppings such as dried fruits or nuts for added flavor and texture.

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