Okay, let me tell you, there’s seriously nothing better than waking up to a warm, ready-to-eat breakfast, am I right? And when that breakfast tastes like freakin’ pumpkin pie? Forget about it! That’s where this slow cooker magic comes in. I’ve been making this Slow Cooker Pumpkin Pie Oatmeal for, gosh, probably five years now? It’s a total game-changer, especially when the leaves start to turn.
I’m not even kidding, you just dump everything in the slow cooker before you go to bed, and BAM! Morning deliciousness awaits. The whole house smells amazing, like a bakery exploded with pumpkin spice. My kids *actually* get out of bed without complaining. It’s practically a superpower, I tell ya! And trust me, I’ve tried a LOT of “healthy” breakfasts that they turn their noses up at, but this? This is a winner. It’s just so easy. And who doesn’t love easy?
Why You’ll Love This Slow Cooker Pumpkin Pie Oatmeal
Seriously, are you ready to fall in love with breakfast? This slow cooker pumpkin pie oatmeal is about to be your new best friend. I’m not kidding, here’s why:
- Easy to Make: Dump, stir, and forget! That’s pretty much it.
- Delicious Pumpkin Pie Flavor: It tastes like dessert for breakfast, but it’s totally acceptable.
- Warm and Comforting: It’s like a hug in a bowl, especially on chilly mornings.
- Great for Meal Prep: Make a big batch on Sunday and you’re set for the whole week!
- Vegetarian: Perfect for everyone!
Easy to Make
Seriously, five minutes of prep and your slow cooker does all the work. No babysitting required! You just throw everything in and let it do its thing.
Perfect Fall Breakfast
I mean, come on, pumpkin pie spice! What screams “fall” more than that? This oatmeal is packed with those warm, cozy flavors that just make you feel good.
Great for Meal Prep
This is a lifesaver during busy weeks. I portion it out into containers, and breakfast is ready to go. Just grab and reheat! You can thank me later!
Ingredients for Your Slow Cooker Pumpkin Pie Oatmeal
Alright, let’s talk ingredients! Nothing too crazy here, I promise. The key is using the *right* kind of stuff, ya know? Here’s what you’ll need for the best, most amazing slow cooker pumpkin pie oatmeal ever:
- 1 cup steel-cut oats: This is important! Don’t use the quick-cooking kind for this recipe; it’ll get mushy.
- 4 cups water: Just plain ol’ water!
- 1 cup pumpkin puree: Make SURE you’re using pumpkin puree and NOT pumpkin pie filling. Big difference! We want pumpkin, not a bunch of extra sugar and spices.
- 1/2 cup milk: Any kind works! I usually use regular milk ’cause that’s what I have on hand, but almond milk, oat milk, whatever floats your boat is totally fine.
- 1/4 cup packed brown sugar: I like dark brown sugar for a richer flavor, but light brown sugar is great too. Just pack it in the measuring cup!
- 2 tablespoons butter: Salted or unsalted, your call! I usually use salted because… well, I just like salted butter.
- 1 teaspoon pumpkin pie spice: This is what gives it that pumpkin pie flavor we all love! You can find it at pretty much any grocery store.
- 1/2 teaspoon salt: Don’t skip the salt! It really brings out the flavors.
That’s it! See? Nothing scary. Now, let’s get cooking!
How to Make Slow Cooker Pumpkin Pie Oatmeal
Okay, are you ready for the easiest breakfast EVER? Seriously, this is so simple, it’s almost ridiculous. Here’s how to make this magical slow cooker pumpkin pie oatmeal:
Step 1: Combine Ingredients
First things first, grab your slow cooker. Now, just dump in all those glorious ingredients we talked about: the steel-cut oats, water, pumpkin puree, milk, brown sugar, butter, pumpkin pie spice, and salt. I usually throw the oats in first, then the liquids, then the spices on top. Does it *really* matter? Probably not, but that’s just how I roll. Give it all a good stir to make sure everything’s mixed together nicely. No clumps of brown sugar allowed!
Step 2: Slow Cook to Perfection
Now for the magic! Pop the lid on that slow cooker and let it do its thing. You’ve got two options here: Cook it on low for 6-8 hours, or on high for 2-3 hours. I almost always do low overnight so I wake up to the smell of pumpkin spice heaven, but if you’re in a hurry, high works too! You’ll know it’s ready when the oatmeal is nice and creamy and the liquid is absorbed. Keep an eye on it, because every slow cooker is different, ya know?
Step 3: Stir and Serve Your Slow Cooker Pumpkin Pie Oatmeal
Alright, breakfast time! Give that oatmeal a good stir before serving. This is important, because sometimes the top can get a little dry-ish. Stirring it all up makes it nice and creamy again. Now, for the fun part: toppings! I love adding chopped nuts for some crunch, a drizzle of maple syrup for extra sweetness, or even a dollop of whipped cream if I’m feeling fancy. Get creative! You can also add some fresh fruit, like berries or sliced bananas. Enjoy!
Tips for the Best Slow Cooker Pumpkin Pie Oatmeal
Okay, so you wanna make *amazing* slow cooker pumpkin pie oatmeal, right? I got you covered! Here are a few little tricks I’ve learned over the years to make sure it’s perfect every single time. Trust me, these make a difference!
Preventing Sticking
Nobody wants burnt oatmeal stuck to the bottom of their slow cooker, yuck! So, here’s my secret weapon: either grease that baby up real good with some cooking spray, or use a slow cooker liner. Those liners are seriously the best invention ever! Makes cleanup a breeze, and no more scraping!
Achieving the Perfect Consistency
Sometimes, it can be a little tricky to get the consistency just right. If your oatmeal is too thick, just stir in a little extra milk or water until it’s how you like it. If it’s too thin, cook it a little longer with the lid off to let some of the liquid evaporate. Just keep an eye on it!
Enhancing the Flavor
Want to take that pumpkin pie flavor to the next level? Try adding a splash of vanilla extract after it’s done cooking. Seriously, it makes a HUGE difference! Or, if you’re a pumpkin spice fanatic like me, go ahead and add a little extra pumpkin pie spice. You can never have too much, right?
Slow Cooker Pumpkin Pie Oatmeal Variations
Okay, so you’ve made the basic recipe, and it’s amazing, right? But what if you want to mix things up a little? No problem! This slow cooker pumpkin pie oatmeal is super easy to customize. Here are a few of my favorite ways to change it up:
Add Chocolate Chips
Chocolate and pumpkin? YES, PLEASE! Throw in a handful (or two!) of chocolate chips during the last 30 minutes of cooking, or just stir them in right before serving. Milk chocolate, dark chocolate, even white chocolate… it’s all good!
Use Different Milk
Want to make it dairy-free? Or just try something different? No problem! Almond milk, coconut milk, oat milk… they all work great in this recipe. Just use the same amount as you would regular milk.
Sweeten with Maple Syrup
If you’re not a fan of brown sugar, or you just want a different flavor, try sweetening it with maple syrup instead! I usually use about 1/4 cup, but you can adjust it to your liking.
Serving Suggestions for Slow Cooker Pumpkin Pie Oatmeal
Okay, so you’ve got a big bowl of warm, delicious slow cooker pumpkin pie oatmeal. Now what? Well, you can totally just dig in as is (I won’t judge!), but if you want to take it to the next level, here are a few of my favorite things to serve with it:
A dollop of creamy Greek yogurt? YES! Some fresh fruit, like berries or sliced bananas? Absolutely! A sprinkle of crunchy granola? You betcha! It’s all about adding different textures and flavors to make it even more exciting. Go wild!
Storing and Reheating Your Slow Cooker Pumpkin Pie Oatmeal
Okay, so you made a big batch (good for you!), and now you have leftovers? Awesome! Just let the oatmeal cool down a bit, then pop it into an airtight container and stash it in the fridge. It’ll keep for about 4-5 days. When you’re ready to eat, just microwave it for a minute or two, or heat it up on the stovetop with a splash of milk or water. Easy peasy!
Nutritional Information for Slow Cooker Pumpkin Pie Oatmeal
Okay, so everyone always asks about the nutritional info, right? Well, here’s the thing: it’s *really* hard to give you an exact number because it totally depends on what kind of milk you use, how much brown sugar you add, and all that jazz. So, I can’t give you the *precise* deets, but just keep in mind that nutrition info can vary based on ingredients and brands. Okay? Okay!
Frequently Asked Questions About Slow Cooker Pumpkin Pie Oatmeal
Got questions? I got answers! Here are a few of the most common things people ask me about this amazing slow cooker pumpkin pie oatmeal. Don’t worry, I’ve been there, done that, and I’m here to help!
Can I use quick-cooking oats?
Okay, so technically, *can* you? Yes. *Should* you? Mmm, probably not. Quick-cooking oats will get pretty mushy in the slow cooker, and you won’t get that nice, chewy texture that steel-cut oats give you. If you’re really in a pinch, you can try it, but definitely reduce the cooking time! Start checking it after an hour or so, because it’ll cook *way* faster.
Can I make this ahead of time?
Heck yeah! That’s one of the best things about this recipe! Just let it cool, pop it in an airtight container, and store it in the fridge for up to 4-5 days. Reheat it in the microwave or on the stovetop with a splash of milk or water to loosen it up.
Can I freeze slow cooker pumpkin pie oatmeal?
You bet! This is a great way to make a *really* big batch and have breakfast ready for weeks! Divide the cooled oatmeal into freezer-safe containers or bags. It’ll keep in the freezer for up to 2-3 months. When you’re ready to eat it, thaw it overnight in the fridge, then reheat it like you would the refrigerated oatmeal.
How do I prevent the oatmeal from sticking to the slow cooker?
Ah, the age-old question! Nobody wants to scrub burnt oatmeal off their slow cooker, right? Well, there are two easy solutions: Either grease the slow cooker really well with cooking spray, or use a slow cooker liner. Those liners are seriously a lifesaver! They make cleanup a total breeze.
Enjoy Your Slow Cooker Pumpkin Pie Oatmeal
Alright, go ahead and dig in! I hope you love this as much as my family does! Don’t forget to leave a comment and let me know what you think! And hey, if you make it, snap a pic and share it on social media! I love seeing your creations!
Print
Enjoy Foolproof Slow Cooker Pumpkin Pie Oatmeal Tonight
- Total Time: 6 hours 5 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Enjoy a warm and comforting breakfast with this slow cooker pumpkin pie oatmeal recipe.
Ingredients
- 1 cup steel-cut oats
- 4 cups water
- 1 cup pumpkin puree
- 1/2 cup milk
- 1/4 cup brown sugar
- 2 tablespoons butter
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- Optional toppings: chopped nuts, maple syrup, whipped cream
Instructions
- Combine oats, water, pumpkin puree, milk, brown sugar, butter, pumpkin pie spice, and salt in a slow cooker.
- Stir well to combine.
- Cook on low for 6-8 hours, or on high for 2-3 hours.
- Stir before serving.
- Add your favorite toppings.
Notes
- Adjust the amount of brown sugar to your liking.
- For a creamier oatmeal, use whole milk or cream.
- You can use quick-cooking oats, but the cooking time will be shorter.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Breakfast
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 15g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 15mg
