Slow Cooker Pumpkin Pie Steel Cut Oats
Pumpkin pie steel cut oats made in the slow cooker are 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 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’s 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 pumpkin pie steel cut oats 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. Not crazy about pumpkin? Try carrot cake slow cooker oats. In a hurry? Make Instant Pot steel cut oats.
Don’t forget to have fun with toppings before you eat it. I like a little brown sugar, 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 more indulgent? Go ahead, grab that whipped cream and use it to top your pumpkin pie steel cut oats.
- 2 cups steel cut oats (don't use old fashioned rolled or quick oats!)
- 7 cups water
- 2 cups skim milk
- 15 ounce can 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
- Mix all ingredients in a large (6 quart) slow cooker and cook on warm overnight or at least 8 hours
- Leftover oatmeal can be stored in the refrigerator 4-6 days. Reheat in the microwave or on the stove.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 144Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 48mgCarbohydrates: 25gFiber: 4gSugar: 4gProtein: 6g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
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.