Nothing screams fall like a warm bowl of Pumpkin Oatmeal. Add steel-cut oats, pumpkin puree, almond milk, and some autumnal spices into your slow cooker, and let the magic happen over 8 hours.
There is something about oatmeal in the fall that makes breakfast so much more cozy. I love love love this slow cooker steel cut oatmeal variation so much. It’s made with hearty steel-cut oats and all of your favorite fall flavors.
Making steel cut oats in the slow cooker is so easy because the slow cooker does all the work! Once everything is cooked you can store it in the fridge for the entire week or serve a crowd.
What You Need for Pumpkin Oatmeal
- Steel-Cut Oats: For a hearty texture.
- Almond Milk: Unsweetened and plain, it’s your dairy-free base.
- Pumpkin Puree: For that unmistakable fall flavor.
- Pumpkin Pie Spice: A spice mix that embodies the season.
- Maple Syrup: For a touch of natural sweetness.
- Craisins: For a sweet and tart contrast.
- Toppings: Pecans, Cashew Butter, and extra Craisins.
Variations and Substitutions
- Milk Options: Feel free to sub in oat milk, coconut milk, or regular dairy milk.
- Sweeteners: Swap maple syrup with honey or agave nectar.
- Spices: Use individual spices like cinnamon and nutmeg if you’re out of pumpkin pie spice.
Stovetop Directions: No slow cooker? No problem! Use a 1:3 oat-to-liquid ratio and simmer on low heat for 25-30 minutes, stirring occasionally.
Instant Pot Directions: Place all ingredients into your Instant Pot, close, and seal. Cook on high for 10 minutes with a quick release. It will take some time for your pressure cooker to heat up, but it will eventually start counting down from 10.
Can I use old-fashioned oats?
Absolutely! Adjust the cooking time to around 1.5-2 hours in the slow cooker.
Is this pumpkin oatmeal vegan?
Yes, as long as you use plant-based milk and make sure your maple syrup is vegan.
Can I add more protein to this recipe?
Add chia seeds, hemp seeds, or even a scoop of your favorite protein powder for a protein boost.
This pumpkin oatmeal recipe stores beautifully in the fridge for up to 5 days. Place it in an airtight container and reheat on the stovetop or in the microwave when you’re ready to dive back in.
We loved topping this oatmeal with nut butter such as cashew or peanut butter. Dried fruit such as cranberries or raising is also delicious. Last, try adding nuts like pecans or even granola for an epic crunch!
- Cashew Butter
Place all ingredients in a slow cooker and mix well.
Turn the slow cooker to low and cook for 8 hours OR turn the slow cooker to high and cook for 4 hours. If you cook your oats on high, we recommend stirring every hour.
Top with pecans, cashew butter, and crasins.
Tips & Notes
- The ratio of normal steel cut oats to liquid is 1:5. So for every cup of steel cut oats you use, you need 5 cups of liquid.
- Stovetop Directions: No slow cooker? No problem! Use a 1:3 oat-to-liquid ratio and simmer on low heat for 25-30 minutes, stirring occasionally.
- Instant Pot Directions: Place all ingredients into your Instant Pot, close, and seal. Cook on high for 10 minutes with a quick release. It will take some time for your pressure cooker to heat up, but it will eventually start counting down from 10.
Calories: 279kcal Carbohydrates: 23g Protein: 7g Fat: 2g Fiber: 9g Sugar: 25g