Description

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.

Ingredients

1 cup steel-cut oats
1 cup pumpkin puree (not pie filling)
2 cups milk (dairy or non-dairy)
2 cups water
1/4 cup maple syrup or brown sugar
1 tsp vanilla extract
2 tsp pumpkin pie spice (or 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp cloves)
1/4 tsp salt
Optional toppings: chopped nuts, dried cranberries, fresh fruit, extra maple syrup

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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.

Nutrition

Serving Size: 1 cup
Calories: 210
Sugar: 9g
Sodium: 120mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 6g
Cholesterol: 5mg