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.
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.
Slow Cooker Pumpkin Pie Steel Cut Oats Recipe
Ingredients
- 1 ½ cups steel cut oats (don't substitute old fashioned rolled or quick oats!)
- 6 cups water
- 1 cup pumpkin puree (see note)
- 2 teaspoons pumpkin pie spice
- 1 tablespoon pure vanilla extract
- ¼ teaspoon salt
- Optional toppings: milk, brown sugar, extra pumpkin pie spice, toasted pecans
Instructions
- Spray the inside of a 4 to 6-quart crockpot with nonstick cooking spray or rub with coconut oil or butter.
- Mix all ingredients in slow cooker.
- Cook on Low, covered, for 7 to 8 hours (overnight is perfect!) or on high for 4 hours, until the oats are tender and the water is absorbed.
- Serve warm with toppings.
Notes
- Canned pumpkin puree is fine. Don't substitute canned pumpkin pie filling which has added sugar and spices.
- Nutrition information does not include optional toppings.
- Leftover oatmeal can be stored in the refrigerator 4 or 6 days. Reheat individual portions in the microwave or larger amounts on the stove.
- Recipe revised 2/2/2023.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
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.
This looks and sounds delicious. If I wanted to halve this recipe, should I use a smaller crock pot and/or adjust the timing?
Timing should be the same! :) A smaller crockpot would be helpful if you have one available.
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.
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!
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!
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!
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!
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!)