Print

Slow Cooker Pumpkin Pie Oatmeal Recipe

Slow Cooker Pumpkin Pie Oatmeal Recipe
Print Recipe

★★★★★

5 from 11 reviews

This Slow Cooker Pumpkin Pie Oatmeal is a comforting and nutritious breakfast option that’s effortless to prepare overnight. Combining steel-cut oats with pumpkin puree and warm spices, it’s like having pumpkin pie for breakfast without the extra calories. Perfectly creamy and flavorful, this dish is ideal for chilly mornings and makes meal prep easy for the week ahead.

Ingredients

Scale

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 cinnamon
  • ¼ teaspoon salt

For Serving

  • Chopped pecans
  • Maple syrup
  • Additional almond milk

Instructions

  1. Prepare the slow cooker: Lightly coat the inside of your slow cooker with cooking spray, butter, or coconut oil to prevent sticking and ensure easy cleanup.
  2. Add ingredients: Place the steel-cut oats, water, unsweetened almond milk, canned pumpkin, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, and salt into the slow cooker. Stir everything thoroughly to combine all flavors evenly.
  3. Cook: Cover and set your slow cooker to cook on low for 6 to 8 hours. If you have a programmable slow cooker, set it to low for 7 hours and then switch to the warm setting to keep it at serving temperature.
  4. Stir and serve: In the morning, stir the oatmeal well as the oats tend to settle at the bottom. Portion into bowls and top with chopped pecans, a drizzle of maple syrup, and a splash of almond milk to enhance the creamy texture.
  5. Store leftovers: Allow any leftover oatmeal to cool completely, then transfer it into a sealed container and refrigerate for up to one week. Reheat on the stovetop or microwave, adding a bit of almond milk to loosen the texture if needed.

Notes

  • You can substitute canned pumpkin with homemade pumpkin puree for a fresher taste.
  • If you prefer a sweeter oatmeal, adjust maple syrup quantity according to your taste.
  • Steel-cut oats provide a hearty texture; rolled oats can be used but will cook faster and result in a softer consistency.
  • Add a pinch of nutmeg or ground ginger for additional warmth and spice.
  • This recipe is naturally gluten-free if using certified gluten-free oats.
  • For a vegan option, ensure your maple syrup and almond milk are vegan-certified.

Nutrition

Keywords: slow cooker oatmeal, pumpkin pie oatmeal, steel-cut oats, pumpkin breakfast, healthy breakfast, fall recipes

Find it online: https://bakedbylisa.com/slow-cooker-pumpkin-pie-oatmeal-recipe/