Slow Cooker Pumpkin Pie Steel Cut Oats
Posted: 10/11/2013
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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?
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.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
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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
- 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
Instructions
- Mix all ingredients in a large (6 quart) slow cooker and cook on warm overnight or at least 8 hours
Notes
- Leftover oatmeal can be stored in the refrigerator 4-6 days. Reheat in the microwave or on the stove.
Nutrition Information
Serving: 1g, Calories: 144kcal, Carbohydrates: 25g, Protein: 6g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Cholesterol: 2mg, Sodium: 48mg, Fiber: 4g, Sugar: 4g
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.
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.
Erin says
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!
Rachel Gurk says
Oh that makes me so happy! Thanks for letting me know that it was a hit! :)
Jaye says
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…
Rachel Gurk says
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.
Jaye says
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…
Jill D. says
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!!
Anna @ Garnish with Lemon says
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.
Caitlin says
pumpkin for breakfast in addition to my daily pumpkin desserts sounds pretty amazing to me! thank you for the recipe!
Audra | The Baker Chick says
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!!
Deborah says
I have been wanting to try an overnight oat recipe – this one sounds perfect!!
Sarah K. @ The Pajama Chef says
i’ll definitely try this out soon!
Laura says
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.
Rachel Gurk says
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.
Laura @ The Rookie Cook says
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.
Christina @ This Woman Cooks! says
This looks awesome Rachel. I really need to try overnight oats.
Mary-Clay @ Cooking with the King says
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.
denise says
yummy!
Erin | The Law Student's Wife says
too crazy! I was just looking for an overnight pumpkin oats recipe last night (true story). Saving this for the weekend. Yum!
Megan I The Emotional Baker says
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.