Go Back
–+ servings
Slow Cooker Pumpkin Pie Oatmeal

Cozy Slow Cooker Pumpkin Pie Oatmeal for Healthy Mornings

This Slow Cooker Pumpkin Pie Oatmeal is a creamy, healthy breakfast that captures fall flavors in a convenient, vegan, and gluten-free dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings: 4 bowls
Course: Breakfast
Cuisine: American, Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Oatmeal Base
  • 1 cup Steel-Cut Oats Avoid substitutions like rolled oats for best results.
  • 4 cups Water Essential for cooking the oats.
  • 2 cups Unsweetened Almond Milk Feel free to swap with any plant-based milk.
  • 1 can Canned Pumpkin or Homemade Pumpkin Puree Ensure it's pure pumpkin, not spiced pie filling.
For Sweetness & Flavors
  • 1/4 cup Maple Syrup Can be replaced with agave or honey.
  • 1 teaspoon Vanilla Extract Enhances the flavor.
  • 1 tablespoon Pumpkin Pie Spice Captures the essence of pumpkin pie.
  • 1 teaspoon Cinnamon Adds a comforting warmth.
  • 1/2 teaspoon Salt Essential for balancing flavors.
For Toppings
  • 1/4 cup Chopped Pecans Toast for extra flavor.
  • 2 tablespoons Additional Maple Syrup Drizzle for a sweeter finish.
  • 1 cup Almond Milk For topping.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Prep the Slow Cooker: Lightly coat the inside of your slow cooker with cooking spray, butter, or coconut oil to prevent sticking.
  2. Combine Ingredients: In the slow cooker, add steel-cut oats, water, and almond milk, stirring gently. Then incorporate canned pumpkin, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, and salt.
  3. Set Cooking Time: Cover and set the slow cooker on low for 6-8 hours, ideally 7 hours. It’s ready when thickened to a creamy consistency.
  4. Serve: Stir the oatmeal and spoon into bowls. Add toppings like chopped pecans, maple syrup, or almond milk.
  5. Storage: Cool leftovers completely before transferring to a sealed container. Store in the fridge for up to one week or in the freezer for up to 3 months.

Nutrition

Serving: 1bowlCalories: 200kcalCarbohydrates: 35gProtein: 5gFat: 6gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 150mgPotassium: 250mgFiber: 6gSugar: 10gVitamin A: 900IUVitamin C: 2mgCalcium: 150mgIron: 2mg

Notes

This oatmeal is perfect for meal prep. Prepare a big batch for nutritious breakfasts throughout the week.

Tried this recipe?

Let us know how it was!