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Slow Cooker Pumpkin Pie Steel Cut Oats Recipe
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?
Prep Time
5
minutes
minutes
Cook Time
8
hours
hours
Total Time
8
hours
hours
5
minutes
minutes
Servings
7
cups
Calories
152
kcal
Author
Rachel Gurk
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
Serving:
1
cup
|
Calories:
152
kcal
|
Carbohydrates:
26
g
|
Protein:
6
g
|
Fat:
3
g
|
Saturated Fat:
0.4
g
|
Polyunsaturated Fat:
0.01
g
|
Monounsaturated Fat:
0.02
g
|
Sodium:
95
mg
|
Potassium:
79
mg
|
Fiber:
5
g
|
Sugar:
1
g
|
Vitamin A:
5449
IU
|
Vitamin C:
2
mg
|
Calcium:
36
mg
|
Iron:
2
mg