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Slow Cooker Pumpkin Pie Oatmeal

A comforting breakfast that combines steel-cut oats with pumpkin and warm spices, creating a delicious meal reminiscent of pumpkin pie.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup steel-cut oats
  • 2.5 cups water
  • 1.5 cups unsweetened almond milk You can use sweetened almond milk for a sweeter flavor.
  • 1 cup canned pumpkin or homemade pumpkin puree
  • 3 Tablespoons maple syrup Adjust according to sweetness preference.
  • 1 teaspoon vanilla
  • 1 teaspoon pumpkin pie spice
  • 0.5 teaspoon cinnamon
  • 0.25 teaspoon salt
For Serving
  • Chopped pecans Optional, for serving.
  • Maple syrup Optional, for serving.
  • Almond milk Optional, for serving.

Method
 

Preparation
  1. Coat the Slow Cooker: Start by coating your slow cooker with cooking spray, butter, or coconut oil to prevent sticking.
  2. Combine Ingredients: In the slow cooker, add the steel-cut oats, water, almond milk, pumpkin, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt. Stir well.
Cooking
  1. Set to Cook: Cover the slow cooker and set it to cook on low for 6-8 hours. For a programmable slow cooker, set it to cook on low for 7 hours and then switch to warm.
  2. Stir and Serve: In the morning, stir the oatmeal well before serving as the oats may settle at the bottom. Portion into bowls.
Serving
  1. Top your oatmeal with chopped pecans, a drizzle of maple syrup, and a splash of almond milk if desired.
Storage
  1. Let any leftover oatmeal cool, then transfer to a sealed container. Store in the fridge for up to a week. Reheat on the stovetop or microwave, adding extra almond milk if needed.

Notes

Consider allowing guests to customize their bowls with toppings like fresh fruit, nut butter, or yogurt. For variations, try adding chocolate chips, replacing pumpkin with apple, or using coconut milk.