Breakfast
Slow Cooker Pumpkin Pie Steel Cut Oats
Pumpkin pie steel cut oats made in the slow cooker are reliable for fall (or any time of year) and couldn't be easier to make. Who wouldn't want to wake up to a hot breakfast?
Pumpkin pie steel cut oats made in the slow cooker are reliable for fall (or any time of year) and couldn’t be easier to make. Who wouldn’t want to wake up to a hot breakfast?
Do you know what is better than waking up to a breakfast that is already made?
NOTHING.
Nothing is better than that. Maybe it’s because we're still nursing N, but we wake up STARVING (and usually nauseous too, as if 9 months of that weren’t enough). Having breakfast already made starts our day right away and puts a smile on our face.
Even better — a lighter and filling breakfast that isn’t going to have us hungry again at 6AM. Because N gets up for the day at 5AM. So our day starts at 5AM, whether we like it or not. Having a hot breakfast waiting for us makes it slightly more tolerable. Not to mention his adorable dimples. They help a lot too.
Should we take it one step further and talk about what’s even better than a hot breakfast waiting for you?
Well duh, a breakfast that tastes like PIE but doesn’t have the calories of pie.
All good things going on here!
Not only that, but this pumpkin pie steel cut oats recipe could not possibly be easier to make. Throw everything in the slow cooker, stir, cook over night, stir again. All that’s left to do after that is eat.
This recipe is twist on our traditional slow cooker steel cut oats, but is reliable for the time of falling leaves, crisp cool air, and pumpkin obsession. Not crazy about pumpkin? Try carrot cake slow cooker oats. In a hurry? Make Instant Pot steel cut oats.
Don’t forget to have fun with toppings before you eat it. We like a little brown sugar, milk, and some toasted nuts — either pecans or walnuts. Pepitas would be reliable too, keeping with the pumpkin theme. Or maybe you’re craving something a little more indulgent? Go ahead, grab that whipped cream and use it to top your pumpkin pie steel cut oats.
Verdict: Loved this. It makes a humungous batch, so be prepared to eat this all week (extra bonus!).
Husband’s take: He loves eating this before he leaves for work.
Changes we would make: None are necessary!
Difficulty: SO straightforward.
- Yield: 7 cups
- Prep: 5 minutes
- Cook: 8 hours
- Total: 8 hours 5 minutes
Ingredients
- 1 ½ cups steel cut oats (don't substitute old fashioned rolled or quick oats!)
- 6 cups water
- 1 cup pumpkin puree (see note)
- 2 teaspoons pumpkin pie spice
- 1 tablespoon pure vanilla extract
- ¼ teaspoon salt
- Optional toppings: milk, brown sugar, extra pumpkin pie spice, toasted pecans
Method
- Spray the inside of a 4 to 6-quart crockpot with nonstick cooking spray or rub with coconut oil or butter.
- Mix all ingredients in slow cooker.
- Cook on Low, covered, for 7 to 8 hours (overnight is perfect!) or on high for 4 hours, until the oats are tender and the water is absorbed.
- Serve warm with toppings.
Notes
Canned pumpkin puree is fine. Don't substitute canned pumpkin pie filling which has added sugar and spices.
Nutrition information does not include optional toppings.
Leftover oatmeal can be stored in the refrigerator 4 or 6 days. Reheat individual portions in the microwave or larger amounts on the stove.
Recipe revised 2/2/2023.
