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Slow Cooker Pumpkin Pie Oatmeal

Slow cooker pumpkin pie oatmeal turns steel-cut oats into a creamy, golden-orange breakfast with deep pumpkin pie spice flavor. Set it on Low overnight for tender oats, then stir well before serving with maple, pecans, and cream.
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Prep Time 5 minutes
Cook Time 7 hours
Total Time 7 hours 5 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Oatmeal base
  • 2 cup steel-cut oats
  • 1 cup pumpkin puree
  • 5 cup water
  • 1 cup milk
  • 0.333 cup maple syrup
  • 2 tbsp brown sugar
  • 2 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 1 pecans For serving
  • 1 cream For serving
Serving
  • 0.25 cup maple syrup For drizzling, to taste

Equipment

  • 1 slow cooker

Method
 

Prep and combine
  1. Spray the slow cooker insert with cooking spray, coating the sides and bottom so the oatmeal releases easily.
  2. Add steel-cut oats, pumpkin puree, water, milk, maple syrup, brown sugar, pumpkin pie spice, cinnamon, vanilla extract, and salt to the slow cooker.
  3. Stir to combine until the oats and pumpkin are evenly mixed, with no dry oat patches visible.
Cook
  1. Cook on Low for 6-8 hours (overnight), until the oats are very creamy and the mixture looks thick and custardy.
  2. Alternatively, cook on High for 3-4 hours, until the oats are tender and the texture turns creamy.
Serve
  1. Stir well before serving so the oats loosen and become uniformly creamy throughout.
  2. Serve with maple syrup, pecans, and a splash of cream on top, creating a drizzle-and-sprinkle finish.

Notes

For best texture, stir right before serving—steel-cut oats thicken as they sit. Refrigerate leftovers in a covered container for up to 4 days; reheat with a splash of water or milk until creamy again. Freezing is not recommended because the oats can become grainy after thawing. If you want it dairy-free, swap the milk and serving cream with unsweetened oat milk or coconut milk.