Slow Cooker Pumpkin Pie Oatmeal is a warm and cozy breakfast that feels like a hug in a bowl. With creamy oats, velvety pumpkin, a sprinkle of cinnamon, and a touch of nutmeg, it captures all the flavors of pumpkin pie without the crust. It’s gently cooked all night or morning, so it’s ready when you are, full of comforting spices and subtle sweetness.
I love waking up to the smell of spices mingling with oats—it makes the kitchen feel like autumn all year round. This oatmeal is hands-off since the slow cooker does all the work, which means I get a tasty, hearty meal ready without the morning rush. Sometimes I like to add a handful of nuts or a dollop of yogurt on top for an extra bit of creaminess and crunch.
This is my go-to breakfast whenever I want something filling and a little special, especially on chilly mornings. It’s the kind of dish that sticks with you and keeps hunger away for hours. Plus, it’s great for feeding a crowd or meal prepping for the week ahead. You can’t go wrong starting your day with this warm, pumpkin-spiced bowl!
Key Ingredients & Substitutions
Rolled Oats: Old-fashioned oats are great for a creamy texture that holds up well in the slow cooker. If you need a quicker option, steel-cut oats can work but adjust cooking time. Instant oats aren’t ideal here—they get mushy.
Pumpkin Puree: Use plain canned pumpkin, not pumpkin pie filling—it has added sugars and spices. Fresh pumpkin puree works too, but canned is convenient and consistent.
Milk: Whole milk gives richness, but you can swap for almond, coconut, or oat milk to keep it dairy-free. Just pick unsweetened varieties so you control the sweetness.
Sweetener: Brown sugar adds warmth and depth, but maple syrup or honey are tasty natural swaps. Adjust how much you use to fit your sweetness preference.
Spices (Pumpkin Pie Spice, Cinnamon, Nutmeg): These bring that classic pumpkin pie flavor. If you don’t have pumpkin pie spice, mix cinnamon, nutmeg, ginger, and cloves yourself for a close match.
Pecans: Pecans add a nice crunch and nutty flavor. Walnuts or chopped almonds also work well here.
How Can I Make Slow Cooker Pumpkin Pie Oatmeal Creamy Without It Burning?
Slow cookers vary, so watch the oatmeal near the end to avoid burning or drying out. Here’s what I do:
- Use the low setting for a long, gentle cook—6 to 8 hours is perfect.
- Stir the mixture once or twice during cooking if possible to distribute heat.
- Before the oatmeal is done, check the thickness. If it feels too thick, add a little extra milk and give it a good stir.
- Line the slow cooker with a slow cooker liner or lightly grease the pot to prevent sticking.
- When ready, stir well to combine all flavors and loosen the texture before serving.
This gentle cooking coax out the oats’ creaminess while letting the pumpkin and spices meld beautifully. A slow cooker liner is a game-changer for cleanup, too!
Equipment You’ll Need
- Slow cooker – it gently cooks the oats overnight for creamy, hands-off oatmeal.
- Measuring cups and spoons – to get the spices, oats, and liquids just right.
- Mixing bowl or large spoon – for stirring ingredients before adding to the slow cooker.
- Slow cooker liner (optional) – helps prevent sticking and makes cleanup easy.
- Serving bowls and spoons – for cozy and easy breakfast serving.
Flavor Variations & Add-Ins
- Swap pecans for chopped walnuts or almonds for a different crunchy texture.
- Add a handful of dried cranberries or raisins before cooking for a touch of natural sweetness.
- Stir in a spoonful of almond or peanut butter before serving for extra creaminess and protein.
- Mix in a scoop of protein powder when stirring to boost nutrition for busy mornings.
Slow Cooker Pumpkin Pie Oatmeal
Ingredients You’ll Need:
Main Ingredients:
- 2 cups rolled oats (old-fashioned oats)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 4 cups milk (or a dairy-free alternative like almond milk or coconut milk)
- 1/2 cup brown sugar or maple syrup (adjust to taste)
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped pecans (plus extra for topping)
Optional Toppings:
- Splash of milk or cream
- Additional cinnamon
- Chopped nuts
How Much Time Will You Need?
This recipe requires about 10 minutes of prep time. Cooking takes 6 to 8 hours on low or 3 to 4 hours on high in the slow cooker – perfect for an overnight cook so your breakfast is ready when you wake up!
Step-by-Step Instructions:
1. Mix Ingredients in the Slow Cooker:
Put the rolled oats, pumpkin puree, milk, brown sugar or maple syrup, vanilla extract, pumpkin pie spice, cinnamon, nutmeg, and salt into your slow cooker. Stir everything well to combine.
2. Add Pecans:
Mix in the chopped pecans so they distribute evenly through the oatmeal.
3. Cook Until Creamy:
Cover the slow cooker with its lid and cook on low for 6 to 8 hours (or on high for 3 to 4 hours). The oats should turn soft and creamy.
4. Check and Adjust:
About 30 minutes before done, check the thickness. If the oatmeal is too thick for your liking, stir in a little more milk and let it continue cooking.
5. Serve Warm and Add Toppings:
Give the oatmeal a final stir, then serve warm. Add a splash of milk or cream, sprinkle some extra chopped pecans, and dust with cinnamon or pumpkin pie spice if you like.
Enjoy a comforting, pumpkin-spiced breakfast that’s ready to brighten your morning!
Can I Use Steel-Cut Oats Instead of Rolled Oats?
Yes! Steel-cut oats work but will need a longer cooking time—about 7 to 9 hours on low. Also, the texture will be chewier, so keep that in mind when choosing.
Can I Prepare This Recipe Ahead of Time?
Absolutely! You can assemble everything in the slow cooker the night before and set it on the timer to start cooking early in the morning. Or make it fully ahead and reheat portions gently on the stove or microwave.
How Should I Store Leftovers?
Store leftover oatmeal in an airtight container in the fridge for up to 4 days. Reheat with a splash of milk to loosen the texture and stir until warm.
What Are Some Good Toppings to Add?
We love extra chopped pecans, a drizzle of maple syrup, a dollop of yogurt, or a sprinkle of cinnamon to make each serving extra special and flavorful.
