Slow Cooker Pumpkin Pie Steel Cut Oats
This oatmeal made with steel cut oats is perfect for fall (or any time of year) and couldn’t be easier to make. Who wouldn’t want to wake up to a hot breakfast?
Do you know what is better than waking up to a breakfast that is already made?
NOTHING.
Nothing is better than that. Maybe it’s because I’m still nursing N, but I wake up STARVING (and usually nauseous too, as if 9 months of that weren’t enough). Having breakfast already made starts my day right away and puts a smile on my face. Even better — a healthy and filling breakfast that isn’t going to have me hungry again at 6AM. Because N gets up for the day at 5AM. So my day starts at 5AM, whether I like it or not. Having a hot breakfast waiting for me makes it slightly more tolerable. Not to mention his adorable dimples. They help a lot too.
Should we take it one step further and talk about what even better than a hot breakfast waiting for you?
Well duh, a breakfast that tastes like PIE but doesn’t have the calories of pie.
All good things going on here!
Not only that, but this recipe could not possibly be easier to make. Throw everything in the slow cooker, stir, cook over night, stir again. All that’s left to do after that is eat. This recipe is twist on my traditional slow cooker steel cut oats, but is perfect for the time of falling leaves, crisp cool air, and pumpkin obsession.
Don’t forget to have fun with toppings before you eat it. I like a little brown sugar, a little milk, and some toasted nuts — either pecans or walnuts. Pepitas would be perfect too, keeping with the pumpkin theme. Or maybe you’re craving something a little indulgent? Go ahead and grab that whipped cream.
Slow Cooker Pumpkin Pie Steel Cut Oats
This oatmeal made with steel cut oats is perfect for fall (or any time of year) and couldn’t be easier to make. Who wouldn’t want to wake up to a hot breakfast?
Ingredients:
- 2 cups steel cut oats
- 7 cups water
- 2 cups skim milk
- 15 ounce can of pumpkin puree (not pie filling)
- 2 teaspoons pumpkin pie spice
- 1 tablespoon pure vanilla extract
- pinch of salt
- extra milk for topping, optional
- brown sugar for topping, optional
- extra pumpkin pie spice for topping, optional
- toasted pecans for topping, optional
Directions:
- Mix all ingredients in a large (6 quart) slow cooker and cook on warm overnight or at least 8 hours
Verdict: Loved this. It makes a humungous batch, so be prepared to eat this all week (extra bonus!).
Husband’s take: He loves eating this before he leaves for work.
Changes I would make: None are necessary!
Difficulty: SO easy.
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I love pumpkin oatmeal, but I’ve never had it with steel cut oats. I bet it’s a great treat so early in the morning.
too crazy! I was just looking for an overnight pumpkin oats recipe last night (true story). Saving this for the weekend. Yum!
yummy!
Just added pumpkin butter to my oats this morning – what a treat to have your whole house smelling like it all! Slow cookers are the best.
This looks awesome Rachel. I really need to try overnight oats.
This is probably a dumb question, but will it make a difference with steel cut oats compared to regular rolled oats? I’ve tried a slow-cooker oatmeal recipe before and it just didn’t turn out.
They might get too mushy — I’d stick to steel cut oats if you can find them. (Not a dumb question!) What went wrong with the recipe you tried? I used to cook on low and found that cooking on warm worked much better.
That’s what happened with the one I made – mushy (it was on low though). Plus, we really didn’t like the flavor because it was an apple cider.
i’ll definitely try this out soon!
I have been wanting to try an overnight oat recipe – this one sounds perfect!!
You have no idea how excited I am to try this recipe. I also need breakfast first thing in the AM and my pumpkin obsession is never ending!!
pumpkin for breakfast in addition to my daily pumpkin desserts sounds pretty amazing to me! thank you for the recipe!
There is a can of steel cut oats in my pantry just begging for me to use in this recipe. The pumpkin is perfectly seasonal, and you can’t go wrong with brown sugar on top (at least not in my house!). Thanks for sharing, Rachel.
This sounds great! My slow cooker only has setting of low or high. Do you think I could get away with cooking them on low for a shorting time – say maybe 6 hours? Can’t wait to smell the house when this is cooking!!
Ugh. I was so excited about this recipe when I put it into my slow cooker last night and I’m sorry to say that this morning, it is oatmeal SOUP. I followed the recipe exactly, but it appears that 9 cups of liquid to 2 cups of oatmeal just isn’t the right ratio. Now to try to salvage it by adding more oatmeal…
Darn. Never mind. I just discovered that most of the oatmeal is stuck to the sides of the crockpot, somewhat browned and all gooped up. My crock pot must have been too hot even though I had it on low…
Hmm — I had that problem originally too when cooking on low but I was able to stir it in and it still tasted great. Does your slow cooker have a “warm” setting? I actually use that for this recipe.
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I just made this for my work breakfast, and people are raving about it and asking for your recipe. What a nice change from the typical bagels and danish that people bring in!
Oh that makes me so happy! Thanks for letting me know that it was a hit! :)
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I cooked on low, since I don’t have warm. It looked goopy at first, but I gave it a good stir and it set up well. There’s a little browned bits on the crock, but the recipe makes so much I don’t care!! Delicious!!
Someone suggested to spray the pot with cooking spray so that your ingredients won’t stick to the sides. I don’t like using cooking sprays so I’m going to try something else…
You could easily just rub the sides with butter or any type of non-flavored oil that you prefer. :)
Awesome – thank you!
I just tried this last night, followed the recipe exactly, woke up this morning to steel cut oat soup. It tastes awful and is so runny. Why did this not work? I’m so disappointed!
Did you stir it well, scraping the edges? It also thickens a lot as it cools.
It will thicken after cooking and I found I like a lot more spice in it. I haven’t found the right amount of spice, yet, so I’ve been adding cinnamon, ginger and nutmeg to each bowl as I eat it, along with a little brown sugar and dried cranberries. I love it. Since the batch is so big, I freeze a bunch of it for later.
Followed recipe to a T and still woke up with steel cut soup :( stirred like crazy and now cranking it up to low hoping it thickens.
Sorry it didn’t turn out for you! We love this recipe.
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Currently in the crockpot, can’t wait to have it for breakfast (and considering how much it will make, many breakfasts to come this week!)
i also followed the recipe and woke up to soup that wasn’t very hot either. I’m thinking low might be a better setting to cook it on. I will try this again though, I’m determined!
Darn! I’m sure it must be due to differences in slow cookers (mine always comes out super hot!). Wish it had turned out for you though!
Can you use Almond milk instead of skim milk (lactose intollerant)?
Thank you!
I’ve never tried it…but I think it would work! Let me know how it turns out!
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Just made this and WOW!! Delicious! Used almond milk, and I made my own pumpkin spice (I didn’t have any) but other than that followed the recipe exactly. A little brown sugar made it so perfect. Well, actually I had it on low for about 4 hours and warm for 2. Couldn’t be more perfect. Exactly what I was looking for :) Thank you!!
So happy to hear that!
I am making this right now. I did reduce the water to 6 cups after reading the ‘soupy’ comments. It does fit in a 3 1/2 quart crock pot too. Smells like pumpkin pie! yummy…
Hope you loved it!
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How long does this last in the fridge? Can I make a full batch and eat it all week?
Yes! It will last a week for sure. As long as you use milk that’s fresh.