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Slow Cooker Pumpkin Pie Oatmeal

Slow Cooker Pumpkin Pie Oatmeal is creamy overnight steel-cut oats cooked low and slow with pumpkin puree and warm pumpkin pie spice. Finish with a maple-pecan drizzle and a splash of cream for a cozy, spoonable texture.
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Prep Time 5 minutes
Cook Time 7 hours
Total Time 7 hours 5 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Base oatmeal
  • 2 cup steel-cut oats
  • 1 cup pumpkin puree
  • 5 cup water
  • 1 cup milk
  • 0.3333333333 cup maple syrup
  • 2 tbsp brown sugar
  • 2 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 1 tsp vanilla extract
  • 0.25 tsp salt
Serving
  • 1 pecans
  • 1 cream
  • 1 maple syrup

Equipment

  • 1 slow cooker

Method
 

Prep and season
  1. Spray the slow cooker insert with cooking spray to prevent sticking. Use a light, even coat so the oatmeal releases cleanly.
  2. Add steel-cut oats, pumpkin puree, water, milk, maple syrup, brown sugar, pumpkin pie spice, cinnamon, vanilla extract, and salt to the slow cooker. Stir until the mixture looks uniformly golden-orange.
Cook low and slow
  1. Cook on Low for 6-8 hours (overnight) OR cook on High for 3-4 hours. Keep the lid closed for best texture and steam retention.
  2. Stir well before serving so the oats turn very creamy. If needed, stir another 30 seconds to fully blend the pumpkin and spices.
Serve
  1. Serve topped with maple syrup, pecans, and a splash of cream. Spoon immediately while hot and creamy.

Notes

For the creamiest results, keep the slow cooker covered and do not rush the Low method. Refrigerate leftovers in a covered container up to 4 days; reheat with a splash of water or milk in the microwave until hot. Freezing is yes—freeze up to 2 months, then thaw and reheat, stirring well. For a lighter option, replace the milk with unsweetened almond milk or oat milk and adjust by adding a little more liquid if the oats thicken too much.