If we were sitting at my kitchen table right now, I would slide a steaming bowl your way and say, just smell that, will you. Slow Cooker Pumpkin Pie Oatmeal has basically become my weekday peace treaty with mornings. I started making it during a chilly snap when the radiators were clanking and I was grumpy, and now it is the little ritual that gets me out of bed with a tiny grin. The first time I made it, I forgot the vanilla, stirred it in at the end, and honestly thought I had invented a secret trick. I had not. But still. It is cozy in a bowl, and the house smells like a bakery met a pumpkin patch and decided to be friends.
Why I keep coming back to this on busy mornings
I make this when the week is already doing that rushed thing and I need breakfast that behaves. My family goes a bit bonkers for it because it tastes like dessert but acts like breakfast, which feels cheeky and I am not mad about it. Also, I used to fight with clumpy oats in the slow cooker and, whew, that was annoying; now I just stir once midway or use a smidge more liquid and the drama fades. If it is raining, this is on. If it is Monday, this is on. If I promised myself I would eat something warm and not just coffee, this is on.
What you will need in the bowl
- 1 and ½ cups old fashioned rolled oats, not quick oats
- 1 cup canned pumpkin puree, not pumpkin pie filling (I sometimes make my own using this simple roast and blend method)
- 3 cups milk of choice, dairy or unsweetened almond work great
- 1 cup water, or just do 4 cups milk if you like it extra creamy
- 2 to 3 tablespoons maple syrup or brown sugar; start small, sweeten to taste later
- 1 teaspoon vanilla extract
- 1 and ½ teaspoons pumpkin pie spice, or mix 1 teaspoon cinnamon, ½ teaspoon ginger, a pinch of nutmeg and clove
- ¼ teaspoon fine salt
- 1 tablespoon butter or coconut oil, optional but it adds that silky finish
- Optional add ins: a handful of raisins, ½ cup chopped pecans or walnuts, 1 tablespoon chia seeds for extra thickness
- To serve: extra maple syrup, a spoon of yogurt or cream, toasted pepitas
Sub swaps I actually use: I sometimes use coconut milk instead of part of the dairy when I want extra richness. If I am in a hurry, I will grab quick oats, but on second thought, no, they turn very soft here. My grandmother always insisted on a certain brand of oats, but honestly any good rolled oats do the job. Curious about the difference between oat types. The breakdown here is handy: different types of oats explained.
How I put it together without making a fuss
- Grease the slow cooker. A swipe of butter or a drizzle of neutral oil along the bottom and up the sides helps a lot. If you skip this, you will be soaking the pot later, ask me how I know.
- Add everything. Oats, pumpkin, milk, water, maple, vanilla, spices, salt, and butter. Give it a good stir. It looks a bit like paint at this stage. Do not worry, it always does.
- Cook on low. For rolled oats, 2 and ½ to 3 and ½ hours on low is usually perfect. For an overnight situation, switch to steel cut oats and cook 6 to 8 hours on low. Different slow cookers run hotter or cooler, so the first time is a little getting to know you moment.
- Stir once if you can. About halfway through, a quick stir keeps the edges from over thickening. This is where I sneak a tiny taste and adjust sweetness.
- Finish and serve. When the oats are creamy and soft but not gluey, turn off the heat. Splash in a little milk if it seems too thick, or let it sit 5 minutes if you want it thicker. Ladle into bowls, add toppings, do a happy little nod.
Actually, I find it works better if I set the slow cooker near a draft free corner so the surface does not skin up as fast. Or put the lid slightly ajar in the last 10 minutes if it feels too loose. If you are a water bath person, you can place an oven safe bowl of oats inside the slow cooker with water around it for gentle heat. The Kitchn has a nice explanation of this vibe for steel cut oats here: slow cooker steel cut oats.
Little notes from my messy counter
- Salt matters. A quarter teaspoon seems small, but it wakes up the pumpkin and the spices.
- Maple on the side. I usually sweeten lightly and let everyone add more at the table. People have opinions, apparently.
- Thickness is flexible. Chia seeds go in if I want a thicker, almost pudding feel. More milk if I am feeding kids who like it loose.
- If the edges brown slightly, do not panic. Stir it in. The toasty bits are kind of lovely.
- I once tried stirring in yogurt before cooking. Regretted it. Add creamy stuff at the end, not in the beginning.
Variations I have tried and mostly loved
- Overnight steel cut version. Use 1 and ½ cups steel cut oats with 5 cups liquid total and cook on low 6 to 8 hours. Deeply hearty, keeps a nice chew.
- Apple pumpkin mash up. Add 1 chopped apple and a handful of golden raisins. Smells like a country market.
- Nutty crumble vibe. Stir in toasted pecans and a pinch of cardamom at the end. Unexpected and very good.
- Did not love. I swapped all the water for full fat coconut milk once and it split a little and felt heavy. Edible, sure, but not my best idea.
Gear I use, plus a workaround if you are short
A basic 4 to 6 quart slow cooker is my go to and I keep saying it is essential for this. But if you do not have one, you can bake the mixture in a covered Dutch oven at 160 C for about 75 minutes, stirring halfway. It is not quite the same texture, though close enough for a Tuesday. Slow cooker liners are convenient, though I usually just soak the pot. A wooden spoon you like to hold is surprisingly important, silly as that sounds.
Storage and reheating without fuss
Fridge: Portion leftovers into jars or small containers and refrigerate up to 4 days, though honestly, in my house it never lasts more than a day. Reheat with a splash of milk or water on the stove or in the microwave, 1 to 2 minutes, stirring once.
Freezer: Spoon into muffin cups or silicone trays, freeze, then bag. Reheat straight form frozen with extra liquid and gentle heat until creamy again.
How we like to serve it
I go classic with a drizzle of maple and a few toasted pepitas for crunch. My partner does a spoon of thick yogurt and extra cinnamon. On weekends, we sometimes add a tiny swirl of cream because why not. There is also a rogue tradition of sprinkling a pinch of flaky salt on top at the table and it makes the pumpkin sing, scouts honor.
Hard won pro tips I keep telling future me
- I once tried rushing the cook time on high and regretted it because the edges glued up while the center lagged behind. Low and slow wins.
- Spices bloom in fat. That optional butter actually helps the pumpkin spice taste round and cozy. Without it, it is fine, just a bit flatter.
- Put the lid on properly. I cooked once with the lid cocked by accident and ended up with oat porridge you could stand a spoon in.
- Stir before serving. The top can look a bit separated. One stir and it becomes silky, like magic.
Questions I get a lot
Can I make this truly overnight without overcooking.
Yes, use steel cut oats and low heat. Or try the water bath trick. Rolled oats are better for a shorter window, like an evening batch for the next morning.
Is pumpkin pie spice required.
Not required. Cinnamon and a whisper of ginger do most of the heavy lifting. Clove is bossy, add a tiny pinch if at all.
Can I skip the sugar.
You can. The pumpkin is savory on its own, so I usually add fruit on top if I skip sweetener. Dates are lovely. Bananas too.
What if I only have quick oats.
You can do it, but the texture turns softer, almost pudding like. Some folks love that. I tend to think rolled or steel cut hold up better.
How do I prevent sticking.
Grease the pot, add a bit more liquid, and give it one stir mid cook if you are around. A liner helps in a pinch, though soap and a short soak work just fine.
Tiny digression before you go. I sometimes put this on and then fold laundry while listening to a podcast, and by the time the credits roll, the kitchen smells so good that even the cat wanders in with that hopeful look. Anyway. Enjoy your Slow Cooker Pumpkin Pie Oatmeal, and let it do the morning heavy lifting for you.
Ingredients
- 1 ½ cups steel-cut oats
- 1 cup pumpkin puree (100% pumpkin)
- 2 cups milk (dairy or unsweetened almond milk)
- 3 cups water
- ¼ cup pure maple syrup, plus more to taste
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- ⅓ cup chopped pecans or walnuts (optional)
- ⅓ cup raisins or dried cranberries (optional)
Instructions
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1Lightly grease the slow cooker insert with cooking spray or a little oil to reduce sticking.
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2In the slow cooker, whisk together pumpkin puree, milk, water, maple syrup, pumpkin pie spice, vanilla, and salt until smooth.
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3Stir in the steel-cut oats (and raisins if using). Cover.
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4Cook on Low for 6–8 hours (or on High for 3–4 hours), until the oats are tender and creamy. Stir once midway if possible.
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5Stir well, adjust sweetness with more maple syrup if desired, and thin with a splash of warm milk if too thick. Serve warm topped with chopped nuts and additional spice.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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