Slow Cooker Pumpkin Pie Oatmeal is a cozy and comforting breakfast that feels like a warm hug on a chilly morning. It’s packed with creamy oats, sweet pumpkin, and classic pie spices like cinnamon and nutmeg, giving it that perfect fall flavor in every bite. The slow cooker makes it super easy to prepare ahead, so it’s ready and waiting when you wake up.
I love making this oatmeal on weekends when I have a little extra time to let those flavors really meld together. The smell that fills the house while it cooks is incredible—it smells just like pumpkin pie baking in the oven! I’ve found that stirring in a splash of milk or a dollop of yogurt on top makes it even creamier and more delicious.
This oatmeal is my go-to for chilly mornings when I want something both filling and a bit special. It’s especially great for sharing with family or guests because it’s warm, comforting, and tastes like a sweet treat without being too heavy. I sometimes add a handful of chopped nuts or a drizzle of maple syrup for a little extra texture and sweetness. It’s an easy way to start the day with a smile!
Key Ingredients & Substitutions
Rolled Oats: These are best for slow cookers because they hold their shape and absorb flavors well. Steel-cut oats can be used but might need a longer cooking time, while instant oats aren’t great here as they get too mushy.
Pumpkin Puree: Use canned pumpkin puree for the best texture and convenience. You can also roast and blend fresh pumpkin, but make sure it’s smooth and drained so your oatmeal isn’t watery.
Milk: Dairy milk adds creaminess, but almond, oat, or soy milk work well too. I like oat milk for a naturally sweet, creamy finish. Avoid water unless you want a thinner texture.
Sweeteners: Maple syrup brings a natural, warm sweetness that pairs nicely with pumpkin. Brown sugar is a good substitute if you prefer. Honey or agave syrup could work but try to adjust the amount to taste.
Spices: Cinnamon, nutmeg, ginger, and cloves are the heart of pumpkin pie flavor. Freshly ground spices are more fragrant, but pre-ground is easier and still delicious.
How Do I Get Perfectly Creamy Oatmeal Without It Burning or Sticking?
Slow cooker oatmeal can stick or dry out if you’re not careful. Follow these tips to avoid that:
- Lightly grease your slow cooker pot with butter or cooking spray before adding ingredients. It helps prevent sticking.
- Don’t lift the lid during cooking. Slow cookers lose heat quickly which can mess with timing and texture.
- Cook on low for the creamiest results. High heat can dry it out or make oats tough.
- Avoid stirring until the oats are fully cooked. Stirring can break them down too much or cause sticking.
- Add liquid at the end if it’s too thick—just a splash of milk loosens it up beautifully.
Equipment You’ll Need
- Slow cooker – essential for cooking the oats low and slow without burning.
- Measuring cups and spoons – for accurate amounts of oats, spices, and liquids.
- Mixing bowl – to combine all the ingredients before adding to the slow cooker.
- Spatula or wooden spoon – to gently stir the oatmeal after cooking without breaking it up too much.
- Serving bowls – to enjoy your warm, cozy oatmeal.
Flavor Variations & Add-Ins
- Add chopped apples or pears for extra natural sweetness and a bit of texture contrast.
- Stir in a spoonful of peanut or almond butter for creaminess and protein.
- Mix dried cranberries or raisins to add bursts of tartness and chewiness.
- Top with toasted walnuts or pecans for crunch and a nutty flavor that complements pumpkin.
Slow Cooker Pumpkin Pie Oatmeal
Ingredients You’ll Need:
Main Ingredients:
- 2 cups old fashioned rolled oats
- 1 cup canned pumpkin puree
- 4 cups milk (dairy or plant-based, like almond or oat milk)
- ¼ cup maple syrup or brown sugar
- 1 teaspoon vanilla extract
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ teaspoon baking powder
Optional Toppings:
- Chopped pecans
- Coconut milk or cream
- Additional maple syrup
- Yogurt
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, plus 6 to 7 hours cooking on low (or 3 to 4 hours on high) in your slow cooker. It’s perfect for making overnight, so you wake up to a warm, flavorful breakfast ready to enjoy.
Step-by-Step Instructions:
1. Prepare Your Slow Cooker:
Lightly grease the inside of your slow cooker with cooking spray or butter. This helps prevent the oatmeal from sticking and makes cleanup easier.
2. Mix Ingredients:
In a large bowl, combine the rolled oats, pumpkin puree, milk, maple syrup (or brown sugar), vanilla extract, cinnamon, nutmeg, ginger, cloves, salt, and baking powder. Stir everything well until thoroughly mixed.
3. Cook the Oatmeal:
Pour the mixture into the slow cooker, spreading it evenly. Cover and cook on low for 6 to 7 hours, or on high for about 3 to 4 hours. Avoid stirring during cooking to keep the oatmeal creamy and intact.
4. Finish and Serve:
Once cooked, gently stir the oatmeal. If it feels too thick, add a splash of milk to loosen it up. Serve warm, topped with a drizzle of coconut milk or cream, chopped pecans, a sprinkle of cinnamon, or a bit of maple syrup — whichever you like best!
Enjoy your comforting bowl of Slow Cooker Pumpkin Pie Oatmeal, a perfect start to a chilly morning!
Can I Use Steel-Cut Oats Instead of Rolled Oats?
Yes, but steel-cut oats require a longer cooking time and a bit more liquid. If you use them, cook on low for about 8 hours and check the consistency, adding extra milk if needed.
Can I Prepare This Recipe the Night Before?
Absolutely! Combine all ingredients in the slow cooker before bedtime and set it to cook overnight on low. You’ll wake up to a warm, delicious breakfast ready to enjoy.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat portions gently on the stovetop or microwave, adding a splash of milk if it thickens too much.
What Are Some Good Toppings for This Oatmeal?
Try topping with chopped pecans, a drizzle of coconut cream, fresh fruit, a dollop of yogurt, or a bit more maple syrup to enhance the pumpkin pie flavor.
