This recipe is the ultimate combination of convenience and flavor. Just toss everything into your slow cooker the night before, and wake up to a ready-to-eat, hearty breakfast. It’s naturally sweetened, packed with fiber and vitamins, and the pumpkin-spice aroma filling your kitchen will make mornings so much better. Plus, it’s ideal for meal prep and easy to customize.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Steel-cut oats
Pumpkin puree (not pumpkin pie filling)
Milk (dairy or plant-based)
Water
Maple syrup or brown sugar
Vanilla extract
Pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
Salt
Optional toppings: chopped nuts, dried cranberries, fresh fruit, or extra maple syrup
Directions
Grease the inside of your slow cooker to prevent sticking.
Add steel-cut oats, pumpkin puree, milk, water, maple syrup, vanilla, pumpkin pie spice, and salt to the slow cooker. Stir to combine.
Cover and cook on low for 6–8 hours or high for 3–4 hours, until oats are tender and the mixture is creamy.
Stir well before serving. Add more milk if needed to adjust the consistency.
Top with your favorite toppings and enjoy warm.
Servings and timing
This recipe makes about 4 to 6 servings. Preparation takes 5 minutes, and cooking time is 6–8 hours on low or 3–4 hours on high in the slow cooker.
Variations
Make it dairy-free: Use almond, oat, soy, or coconut milk.
Add protein: Stir in a scoop of protein powder or top with Greek yogurt.
Fruit add-ins: Add chopped apples, raisins, or dried cranberries for extra flavor.
Nutty twist: Stir in chopped pecans or walnuts during the last 30 minutes of cooking.
Sweetener options: Swap maple syrup with honey, agave, or coconut sugar.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat individual portions in the microwave or on the stovetop with a splash of milk or water to loosen the texture. This oatmeal also freezes well for up to 2 months—store in freezer-safe containers and thaw overnight before reheating.
FAQs
Can I use rolled oats instead of steel-cut oats?
Rolled oats cook faster and may become too mushy in the slow cooker. Steel-cut oats are best for slow cooking.
Is pumpkin puree the same as pumpkin pie filling?
No. Pumpkin puree is pure pumpkin without added sugar or spices. Avoid using pumpkin pie filling.
Can I cook it overnight?
Yes! Set it on low for 6–8 hours and wake up to a warm, ready-to-eat breakfast.
Can I double the recipe?
Absolutely. Just make sure your slow cooker is large enough to handle the increased volume.
How do I prevent the oatmeal from sticking to the sides?
Grease the slow cooker insert before cooking and stir occasionally if possible.
What if I don’t have pumpkin pie spice?
Use a blend of cinnamon, nutmeg, ginger, and cloves as a substitute.
Can I add sweetener after cooking?
Yes. You can reduce or omit the sweetener during cooking and let everyone sweeten to taste when serving.
Can I use fresh pumpkin instead of canned?
Yes, but be sure it’s cooked and pureed to a smooth consistency before adding.
How long does it last in the fridge?
It stays fresh for about 4 to 5 days when stored properly in an airtight container.
Can I make this in an Instant Pot?
Yes. Use the “Porridge” setting or cook on high pressure for about 10 minutes, then natural release.
Conclusion
Slow cooker pumpkin oatmeal is a healthy, hearty, and flavorful way to start your morning—especially during the fall season. With its rich pumpkin flavor and cozy spices, it’s a nourishing breakfast that practically cooks itself. Whether you’re meal prepping for the week or feeding a crowd, this easy recipe is sure to become a seasonal favorite.
Slow Cooker Pumpkin Oatmeal is a cozy, flavorful breakfast made with steel-cut oats, pumpkin puree, and warm spices. It simmers overnight for a hands-off, ready-to-eat meal that’s perfect for busy mornings or meal prep.
Optional toppings: chopped nuts, dried cranberries, fresh fruit, extra maple syrup
Instructions
Grease the inside of your slow cooker to prevent sticking.
Add steel-cut oats, pumpkin puree, milk, water, maple syrup, vanilla extract, pumpkin pie spice, and salt. Stir to combine.
Cover and cook on low for 6–8 hours or on high for 3–4 hours, until oats are tender and creamy.
Stir well before serving. Add extra milk to loosen if needed.
Top with your favorite toppings and serve warm.
Notes
Use plant-based milk for a dairy-free version.Stir in chopped apples or raisins for extra flavor.Add chopped pecans or walnuts in the last 30 minutes for a nutty crunch.This recipe can be doubled — use a larger slow cooker.Store leftovers in the fridge or freezer for quick breakfasts later.
