Crock Pot Pumpkin Oatmeal

This Crock Pot Pumpkin Oatmeal is a warm and wholesome breakfast recipe, which includes steel cut oats and pumpkin puree. It’s a healthy twist on the classic, ready in about 7 hours and 5 minutes.

Crock Pot Pumpkin Oatmeal Ingredients

• 1 1/2 cups steel cut oats (do not substitute quick cooking, instant, or rolled oats; use gluten-free if needed)
• 3 cups water
• 2 cups milk (any kind, such as unsweetened vanilla almond milk)
• 1 (15 oz) can pumpkin puree
• 1/4 cup pure maple syrup (plus extra for topping)
• 1/4 cup ground flaxseed meal (or chia seeds, hemp seeds, or omit)
• 1 tablespoon pure vanilla extract
• 1 tablespoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves or allspice
• 1/2 teaspoon kosher salt
• Toppings: chopped toasted pecans, dried cranberries, chopped dried apricots, chocolate chips, peanut butter, or other mix-ins

How To Make Crock Pot Pumpkin Oatmeal

1. Add ingredients to the slow cooker: In a 4-to-6-quart slow cooker, add steel cut oats, water, milk, pumpkin puree, maple syrup, flaxseed, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt.
2. Stir to combine: Mix all the ingredients together to ensure even distribution.
3. Cook the oatmeal: Cover and cook on LOW for 7 hours (overnight), or on HIGH for 3 1/2 to 4 hours, until oats are soft but still have a bit of chew.
4. Stir and serve: Stir well, scraping the oats off the bottom and sides. Serve warm with your favorite toppings.

Recipe Tips

• Can I use rolled oats instead of steel cut?
  No, this recipe is specifically designed for steel cut oats.
• How to avoid burnt edges:
  Grease the crockpot insert lightly or use a slow cooker liner for easier cleanup.
• Can I prep this the night before?
  Yes, it’s perfect for overnight cooking on LOW.
• What milk works best?
  Any milk works—almond, oat, cow’s milk, or coconut milk are all good options.
• How to reheat leftovers:
  Add a splash of milk or water and reheat in the microwave or on the stove.

What To Serve With Pumpkin Oatmeal

This cozy breakfast is filling on its own, but these additions make it even better:

• A drizzle of maple syrup or honey
• Chopped toasted nuts (pecans or walnuts)
• Dried fruits like cranberries or apricots
• Fresh apple or banana slices
• Dollop of peanut butter or almond butter

How To Store Pumpkin Oatmeal

Refrigerate:
Cool the oatmeal and store in an airtight container for up to 5 days.

Freeze:
Portion into freezer-safe containers and freeze for up to 2 months. Thaw in the fridge and reheat before serving.

Pumpkin Oatmeal Nutrition Facts

• Calories: 296 per serving
• Carbohydrates: 48g
• Protein: 9g
• Fat: 7g
• Saturated Fat: 1g
• Fiber: 10g
• Sugar: 12g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I cook this oatmeal overnight?
Yes, cook it on LOW for 7 hours for a ready-to-eat breakfast.

Is it okay to skip the flaxseed?
Yes, you can omit it or swap it with chia or hemp seeds.

Can I make this recipe dairy-free?
Absolutely—just use any non-dairy milk like almond or oat milk.

Will this work with canned pumpkin pie mix?
No, use plain pumpkin puree to control sweetness and spice.

Can I use a smaller slow cooker?
Use a 4-quart or larger; smaller sizes may overflow.

Try More Recipes:

• Crock Pot Pumpkin Dump Cake
• Crock Pot Pumpkin Curry
• Crock Pot Pumpkin Cobbler