There’s something incredibly comforting about waking up to the warm, spicy aroma of pumpkin pie oatmeal wafting through the kitchen. This slow cooker pumpkin pie oatmeal is a delightful and nourishing way to kickstart your day, especially during the cooler months. It’s a cozy breakfast that combines the classic flavors of pumpkin pie with the heartiness of oats—perfect for busy mornings when you want something warm and satisfying. Whether for an autumn brunch or just a rainy day treat, this recipe promises to fill your house with a sense of home-cooked love and warmth.
Why you’ll love this dish
What’s not to adore about a breakfast that practically cooks itself while you sleep? This pumpkin pie oatmeal is not only easy to make, but it’s also budget-friendly and nourishing. Packed with wholesome ingredients, this dish embodies the essence of fall, making it perfect for Thanksgiving mornings or just any day you crave some comfort food. With its creamy texture and rich spices, it’s kid-approved and sure to please even the pickiest eaters.
"This pumpkin pie oatmeal is like having dessert for breakfast! It’s become a family favorite, and I love how I can prepare it the night before and wake up to a warm meal."
Step-by-step overview
Making slow cooker pumpkin pie oatmeal is a breeze! With just a few simple steps, you’ll be on your way to enjoying this delicious dish. Start by preparing your slow cooker, gather your ingredients, toss everything in, and let it do the work while you enjoy a peaceful morning. In less than 10 minutes of prep time, you can create a delicious breakfast that will last you all week long!
Gather these items
To whip up this delightful breakfast, here’s what you’ll need:
- Cooking spray (or butter/coconut oil to coat the slow cooker)
- 1 cup steel-cut oats
- 2 ½ cups water
- 1 ½ cups unsweetened almond milk
- 1 cup canned pumpkin or homemade pumpkin puree
- 3 Tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- Optional: Chopped pecans (for serving, along with maple syrup and almond milk)
Feel free to swap out steel-cut oats for rolled oats if that’s what you have on hand, but keep in mind that cooking times may vary.
Directions to follow
- Start by coating your slow cooker with cooking spray, butter, or coconut oil to prevent sticking.
- Next, add all the ingredients into the slow cooker: oats, water, almond milk, pumpkin, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt. Mix well to combine.
- Cook on low for 6-8 hours. If your slow cooker is programmable, setting it to cook on low for 7 hours and then switch to warm is a great option.
- In the morning, give the oats a good stir, as they may settle a bit. Portion the oatmeal into bowls and top with chopped pecans, a drizzle of maple syrup, and a splash of almond milk.
- If you have leftovers, let the oatmeal cool before placing it into a sealed container in the fridge, where it can last for up to a week. To reheat, simply add a little extra milk on the stovetop or microwave, if needed.
Best ways to enjoy it
Serving this pumpkin pie oatmeal can be just as fun as making it! Here are a few creative ideas to elevate your breakfast bowl:
- Toppings: Go wild with toppings! Add a dollop of Greek yogurt for creaminess or a sprinkle of granola for crunch.
- Fruits: Consider topping with sliced bananas or fresh pears for a burst of natural sweetness.
- Spice it Up: For those who crave a kick, add a pinch of nutmeg or more cinnamon on top.
- Pair it:Serve alongside a warm slice of whole-grain toast with butter or jam for a complete breakfast.
Storage and reheating tips
Storing your leftovers is straightforward! Keep any uneaten oatmeal in an airtight container in the refrigerator, and it will stay fresh for up to a week. When you’re ready to enjoy it again, simply reheat using either the stovetop or microwave. Just be sure to stir in a splash of almond milk (or any milk of your choice) to bring that creamy texture back to life.
Helpful cooking tips
Here are a few tricks to ensure your pumpkin pie oatmeal turns out perfectly:
- Use high-quality spices: Quality spices can elevate the dish and greatly enhance flavor.
- Slow cooker size: Make sure your slow cooker is large enough to hold the ingredients comfortably without overflowing.
- Make it a week’s worth: This recipe is perfect for meal prep! Prepare a larger batch and portion it out for easy breakfasts throughout the week.
Creative twists
While pumpkin pie oatmeal is delicious as is, consider these variations to mix things up:
- Flavored Oats: Swap out the pumpkin puree for applesauce or chocolate hazelnut spread for a different flavor profile.
- Nutty Oats: Experiment with different nuts, such as walnuts or almonds, for added crunch and variety.
- Vegan Option: Substitute honey with maple syrup for a fully vegan-friendly version.
Your questions answered
How long does it take to prepare this oatmeal?
With just 10 minutes of prep time, this oatmeal can be set and forget in the slow cooker!
Can I use quick oats instead of steel-cut oats?
Steel-cut oats are recommended for the best texture, as quick oats will cook much faster and could become mushy.
Is this dish suitable for freezing?
Yes, you can freeze portions of this oatmeal! Simply divide it into freezer-safe containers, and it will last for up to 3 months.
What can I do if I don’t have almond milk?
Feel free to substitute any milk you have on hand, such as cow’s milk, oat milk, or soy milk. Just be mindful of dietary preferences.
When the cool weather rolls in, there’s no better way to nourish your body than with a warm bowl of slow cooker pumpkin pie oatmeal. Try it out and start making cozy mornings a delightful habit!
Print
Slow Cooker Pumpkin Pie Oatmeal
- Total Time: 430 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A cozy breakfast that combines the flavors of pumpkin pie with hearty oats, perfect for busy mornings.
Ingredients
- Cooking spray (or butter/coconut oil to coat the slow cooker)
- 1 cup steel-cut oats
- 2 ½ cups water
- 1 ½ cups unsweetened almond milk
- 1 cup canned pumpkin or homemade pumpkin puree
- 3 Tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- Optional: Chopped pecans (for serving, along with maple syrup and almond milk)
Instructions
- Coat your slow cooker with cooking spray, butter, or coconut oil.
- Add all the ingredients into the slow cooker: oats, water, almond milk, pumpkin, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt. Mix well to combine.
- Cook on low for 6-8 hours, ideally set to cook for 7 hours and then switch to warm.
- In the morning, stir the oats and portion into bowls. Top with chopped pecans, maple syrup, and almond milk.
- Store leftovers in an airtight container in the fridge for up to a week.
Notes
For best results, use high-quality spices and ensure your slow cooker is large enough. The recipe is perfect for meal prep.
- Prep Time: 10 minutes
- Cook Time: 420 minutes
- Category: Breakfast
- Method: Slow Cooking
- Cuisine: American