Crockpot Pumpkin Oatmeal is a deliciously simple dish that combines the warm flavors of pumpkin, maple syrup, and pumpkin pie spices. Cooked slowly in a crockpot, the oats become creamy and absorb all the delicious flavors, making them perfect for any time of day.
Top it with crumbled pecans for a satisfying crunch. This versatile recipe is not just great for busy mornings but also makes for a wholesome dinner option, making it a delightful addition to your meal rotation.
Table of Contents
- Why I love this recipe
- Expert tips
- FAQ’s
- Process shots for Pumpkin Oatmeal Crockpot Steel Cut
- You may also enjoy
Why I love this recipe
This is a delicious make-ahead overnight breakfast perfectly portioned for two.
Expert tips
You can use brown sugar as a substitute for maple syrup. I would try 1/3 cup brown sugar instead of the 1/4 cup syrup.
Store leftovers in an airtight container in the fridge for 4-5 days. If it’s too thick when reheating, add a little bit of milk to thin it out.
FAQ’s
When preparing oatmeal in a slow cooker, steel-cut oats are the best option, particularly for overnight cooking, as their hearty, chewy consistency withstands prolonged cooking times effectively. Although rolled oats can be utilized, they require a significantly shorter cooking duration, and instant oats should be avoided completely.
Process shots for Pumpkin Oatmeal Crockpot Steel Cut
You may also enjoy
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Pumpkin Steel Cut Oatmeal Slow Cooker Recipe
Equipment
Ingredients
- ¾ cup steel cut oats (See notes below.)
- 2 ⅔ cup milk
- ½ cup mashed pumpkin (pure, not pie filling)
- 1 teaspoon vanilla extract
- ¼ cup maple syrup
- ½ teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 2 tablespoons chopped pecans (optional)
Instructions
- Coat the insert of a 4 quart crockpot slow cooker with non-stick cooking spray.
- Pour the steel cut oats into the slow cooker and stir in the milk, pumpkin pie filling, vanilla extract, maple syrup, cinnamon, and pumpkin pie spice. Mix thoroughly.
- Cover with the slow cooker lid and cook on the low setting overnight for 7 – 8 hours, or on high setting for 4 hours.
- Before serving stir the oatmeal. Add additional milk, if needed.
- Top with the chopped pecans, additional cinnamon, and milk if desired.
Notes
- When preparing oatmeal in a slow cooker, steel-cut oats are the best option, particularly for overnight cooking, as their hearty, chewy consistency withstands prolonged cooking times effectively. Although rolled oats can be utilized, they require a significantly shorter cooking duration, and instant oats should be avoided completely.
- You can use brown sugar as a substitute for maple syrup. I would try 1/3 cup brown sugar instead of the 1/4 cup syrup.
- Store leftovers in an airtight container in the fridge for 4-5 days. If it’s too thick when reheating, add a little bit of milk to thin it out.
Nutrition
Hi, and welcome. I’m Zona, and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
Zona House
Monday 1st of September 2025
We love the fall flavors of this pumpkin oatmeal.
Amanda
Monday 4th of January 2021
Can you substitute brown sugar for the maple syrup?
Zona
Monday 4th of January 2021
Hi Amanda, you should be able to use brown sugar instead of maple syrup. I would try 1/3 cup brown sugar instead of the 1/4 cup syrup. Let me know how it works out for you.