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OP One Pan GF Gluten-Free VG Vegetarian SC Slow Cooker

Slow Cooker Pumpkin Pie Steel Cut Oats

5
/5
8 hrs 5 mins
41 Comments
Jump to Recipe
By: Rachel GurkPosted: 10/11/2013Updated: 06/15/2021

This post may contain affiliate links. Please read my disclosure policy.

These slow cooker pumpkin pie steel cut oats 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? Get the easy recipe on RachelCooks.com!

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?

These slow cooker pumpkin pie steel cut oats 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? Get the easy recipe on RachelCooks.com!

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.

These slow cooker pumpkin pie steel cut oats 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? Get the easy recipe on RachelCooks.com!

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.

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Recipe

Get the Recipe: Slow Cooker Pumpkin Pie Steel Cut Oats Recipe

5 from 1 vote
Prep Time: 5 mins
Cook Time: 8 hrs
Total Time: 8 hrs 5 mins
7 cups
Print Rate Recipe
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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?

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 Information

Serving: 1cup, Calories: 152kcal, Carbohydrates: 26g, Protein: 6g, Fat: 3g, Saturated Fat: 0.4g, Polyunsaturated Fat: 0.01g, Monounsaturated Fat: 0.02g, Sodium: 95mg, Potassium: 79mg, Fiber: 5g, Sugar: 1g, Vitamin A: 5449IU, Vitamin C: 2mg, Calcium: 36mg, Iron: 2mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
Did You Make This?Be sure to upload a photo & tag me at @RachelCooksBlog. I love seeing what you made!
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These slow cooker pumpkin pie steel cut oats 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? Get the easy recipe on RachelCooks.com!

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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  1. AnnMarie says

    March 2, 2020 at 9:20 am

    This looks and sounds delicious. If I wanted to halve this recipe, should I use a smaller crock pot and/or adjust the timing?

    Reply
    • Rachel Gurk says

      March 3, 2020 at 9:00 pm

      Timing should be the same! :) A smaller crockpot would be helpful if you have one available.

      Reply
  2. Amanda says

    August 15, 2016 at 9:15 pm

    How long does this last in the fridge? Can I make a full batch and eat it all week?

    Reply
    • Rachel Gurk says

      August 16, 2016 at 8:44 am

      Yes! It will last a week for sure. As long as you use milk that’s fresh.

      Reply
  3. Suzanne Campbell says

    January 16, 2015 at 2:32 pm

    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…

    Reply
    • Rachel Gurk says

      January 18, 2015 at 3:17 pm

      Hope you loved it!

      Reply
  4. Lisa says

    November 5, 2014 at 8:23 pm

    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!!

    Reply
    • Rachel Gurk says

      November 6, 2014 at 9:12 pm

      So happy to hear that!

      Reply
  5. Lauren says

    September 25, 2014 at 4:10 pm

    Can you use Almond milk instead of skim milk (lactose intollerant)?

    Thank you!

    Reply
    • Rachel Gurk says

      September 26, 2014 at 9:21 pm

      I’ve never tried it…but I think it would work! Let me know how it turns out!

      Reply
  6. Sarah says

    September 24, 2014 at 6:13 am

    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!

    Reply
    • Rachel Gurk says

      September 24, 2014 at 6:57 am

      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!

      Reply
  7. Laura Tomkins says

    September 23, 2014 at 9:04 pm

    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!)

    Reply
  8. Sasha says

    March 8, 2014 at 8:42 am

    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.

    Reply
    • Rachel Gurk says

      March 8, 2014 at 9:30 am

      Sorry it didn’t turn out for you! We love this recipe.

      Reply
  9. Jaye says

    February 8, 2014 at 10:32 am

    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.

    Reply
  10. Jessica says

    February 8, 2014 at 6:56 am

    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!

    Reply
    • Rachel Gurk says

      February 8, 2014 at 10:19 am

      Did you stir it well, scraping the edges? It also thickens a lot as it cools.

      Reply
  11. Darlene says

    January 27, 2014 at 1:10 pm

    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…

    Reply
    • Rachel Gurk says

      January 27, 2014 at 2:06 pm

      You could easily just rub the sides with butter or any type of non-flavored oil that you prefer. :)

      Reply
      • Darlene says

        January 27, 2014 at 2:26 pm

        Awesome – thank you!

        Reply
  12. Julie says

    January 20, 2014 at 11:01 am

    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!!

    Reply
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