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Slow Cooker Pumpkin Pie Oatmeal

Slow cooker pumpkin pie oatmeal made with steel-cut oats for a creamy, golden-orange texture infused with pumpkin puree and pumpkin pie spice. Set it overnight on Low for hands-off cooking, then stir and top with maple syrup, pecans, and cream.
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Prep Time 5 minutes
Cook Time 7 hours
Total Time 7 hours 5 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 382
Ingredients Equipment Method Notes

Ingredients
  

Slow cooker pumpkin pie oatmeal
  • 2 cup steel-cut oats
  • 1 cup pumpkin puree
  • 5 cup water
  • 1 cup milk
  • 0.3333333333 cup maple syrup
  • 2 tbsp brown sugar
  • 2 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • pecans For serving
  • cream For serving
  • maple syrup For serving

Equipment

  • 1 Dutch oven

Method
 

Prep the slow cooker
  1. Spray the slow cooker insert with cooking spray to prevent sticking.
Combine ingredients
  1. Add steel-cut oats, pumpkin puree, water, milk, maple syrup, brown sugar, pumpkin pie spice, cinnamon, vanilla extract, and salt to the slow cooker.
  2. Stir to combine so the oats are evenly coated with the pumpkin-spice mixture.
Cook low overnight (or cook faster on high)
  1. Cook on Low for 6-8 hours (overnight) until thick and creamy.
  2. Alternatively, cook on High for 3-4 hours until thick and creamy.
Finish and serve
  1. Stir well before serving so the oats turn very creamy and cohesive.
  2. Serve with maple syrup, pecans, and a splash of cream on top.

Notes

For the creamiest texture, stir well right before serving; steel-cut oats need that final agitation to loosen and thicken. Refrigerate leftovers in a covered container for up to 4 days and reheat with a splash of milk or water. Freezing is not recommended because the oats can become grainy after thawing. For a dairy-light option, use unsweetened almond milk or oat milk in place of milk (keep the same amount).