Hey y'all! If you're searching for a breakfast that feels like a warm, comforting hug on a chilly morning, Slow Cooker Pumpkin Pie Oatmeal is your new go-to. Packed with real pumpkin, fall spices, and creamy oats, this recipe delivers all the classic pie flavors you love—without any fuss. It's a deliciously simple option for busy weekdays, lazy weekends, or even holiday brunches. Ready to enjoy the taste of pumpkin pie for breakfast? Let's get cooking!
Why You'll Love This Slow Cooker Pumpkin Pie Oatmeal
- Lusciously creamy and packed with real pumpkin flavor in every spoonful.
- No babysitting the stove—just set it and forget it overnight.
- Smells absolutely amazing as it simmers, filling your kitchen with cozy autumn vibes.
- Super versatile for meal prep, busy mornings, or a festive brunch spread.
- Easily customizable to suit different dietary needs or family tastes.
Ingredients for Slow Cooker Pumpkin Pie Oatmeal
- 2 cups old-fashioned rolled oats
- 4 cups milk (dairy or unsweetened non-dairy like almond or oat)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ⅓ cup pure maple syrup
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- Optional toppings: chopped pecans, whipped cream, extra maple syrup, or dried cranberries
How to Make Slow Cooker Pumpkin Pie Oatmeal
Step 1: Prep the Slow Cooker
Coat the inside of your slow cooker with cooking spray or a thin layer of butter to prevent sticking.
Step 2: Combine Ingredients
Add rolled oats, milk, pumpkin puree, maple syrup, pumpkin pie spice, cinnamon, vanilla, and salt directly into your slow cooker. Stir well to combine until the mixture is smooth and even.
Step 3: Cook Low and Slow
Cover and cook on LOW for 6-7 hours overnight or on HIGH for 3-4 hours, until oats are plump and creamy. Stir once or twice halfway through to prevent sticking if you're able.
Step 4: Serve and Enjoy
Give the oatmeal a good stir before serving. Spoon into bowls, and add your favorite toppings like pecans, whipped cream, or an extra drizzle of maple syrup.
Slow Cooker Pumpkin Pie Oatmeal Notes
- Steel-cut oats can be used for a chewier texture, but they may require slight adjustments to liquid and cook time (more info).
- Don’t use quick oats, as they’ll become mushy after slow cooking.
- Want added protein? Stir in a scoop of vanilla protein powder or Greek yogurt just before serving.
Variations on Pumpkin Pie Oatmeal
- Nutty Delight: Stir in ⅓ cup chopped walnuts or pecans before cooking for added crunch.
- Dairy-Free & Vegan: Use plant-based milk and replace honey with maple syrup for sweetness.
- Extra Spiced: Add a pinch of ground cloves or nutmeg for a stronger spice profile.
Equipment Needed for Slow Cooker Pumpkin Pie Oatmeal
- 4-6 quart slow cooker (crock pot)
- Mixing spoon or silicone spatula
- Measuring cups and spoons
- Ladle or serving spoon
Storage and Shelf Life
Leftover Slow Cooker Pumpkin Pie Oatmeal keeps well in an airtight container in the refrigerator for 4-5 days. Reheat individual servings in the microwave with a splash of milk to restore creaminess. For longer storage, freeze portions for up to 2 months and thaw overnight in the fridge before reheating.
Serving Suggestions & Pairings
- Pair with a hot cup of fresh coffee or tea for a classic breakfast combo.
- Top with granola, fresh berries, or sliced bananas for extra texture and color.
- Make it special for brunch with a dollop of whipped cream and a sprinkle of cinnamon.
Pro Tips for the Best Slow Cooker Pumpkin Pie Oatmeal
- Spray or butter your slow cooker insert well to prevent sticking and make cleanup easier.
- Check for doneness early the first time you make it—every slow cooker runs a bit differently (learn more here).
- If oatmeal thickens too much, stir in a splash of warm milk before serving to loosen the texture.
FAQ: Slow Cooker Pumpkin Pie Oatmeal
- Can I make Slow Cooker Pumpkin Pie Oatmeal with steel-cut oats?
- Yes, but increase the liquid by 1 cup and extend cooking time to 8 hours on low, stirring occasionally for best results.
- Is this recipe gluten-free?
- Yes, as long as you use certified gluten-free oats, the recipe is naturally gluten-free.
- Can I prepare this the night before?
- Absolutely! Set it up before bed and wake up to warm, fragrant pumpkin pie oatmeal ready to serve.
Ingredients
- 2 cups old-fashioned rolled oats
- 3 cups milk (dairy or non-dairy)
- 1 cup canned pumpkin puree
- ¼ cup maple syrup
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup chopped pecans (optional)
Instructions
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1Grease the bottom and sides of your slow cooker with nonstick spray or a small amount of oil.
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2Add rolled oats, milk, pumpkin puree, maple syrup, pumpkin pie spice, cinnamon, and salt to the slow cooker.
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3Stir well to combine all ingredients thoroughly.
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4Cover and cook on low for 7 hours, or until oatmeal is thick and creamy.
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5Stir in vanilla extract and top with chopped pecans before serving, if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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