Slow Cooker Pumpkin Pie Steel Cut Oatmeal–hearty steel cut oats are cooked with pumpkin puree and pumpkin pie spice slowly in your crockpot to make a comforting breakfast perfect for a chilly fall morning.
Get the INSTANT POT pumpkin pie steel cut oatmeal recipe here
Slow Cooker Pumpkin Pie Steel Cut Oatmeal
If you’re not familiar with steel cut oatmeal you need to be! It is my favorite and I don’t make it near enough. This type of oatmeal is processed by cutting the whole oat groat into pieces instead of rolling it (like rolled oats). It almost looks like a grain of rice that’s been cut into pieces. Because it’s cylindrical in shape it takes a while to cook, much longer than rolled oats. It has a chewy texture that retains much of its shape even after cooking.
Pumpkin spice lovers will rejoice to add another pumpkin recipe to their repertoire. And you can feel good about that fact that this oatmeal will stick to your ribs and keep you full until lunch. My kids and my husband were skeptical to try this oatmeal but ended up loving it.
More recipes you’ll love…
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What Slow Cooker Did You Use?
To make Slow Cooker Pumpkin Pie Steel Cut Oatmeal I used my 6 quart oval Kitchenaid slow cooker.* I love this slow cooker. It cooks low and evenly. I love the medium heat choice because most slow cookers that I’ve seen only have the option of cooking on low or high. If you’re going to buy just one slow cooker, this is the one that I recommend.
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Slow Cooker Pumpkin Pie Steel Cut Oatmeal
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Prep Time: 5 minutes -
Cook Time: 4-6 hours on low
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Total Time: -25623900.7167 minute
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Yield: 4 servings -
Category: Breakfast -
Method: Slow Cooker -
Cuisine: American
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Pin RecipeDescription
Hearty steel cut oats are cooked with pumpkin puree and pumpkin pie spice slowly in your crockpot to make a comforting breakfast perfect for a chilly fall morning.
Ingredients
- 1 cup steel cut oats
- 4 cups water
- 1/3 cup pumpkin puree
- 1 1/2 tsp pumpkin spice
- 1/4 tsp salt
- 3 Tbsp brown sugar
- 1 tsp vanilla
Instructions
- Stir all ingredients into your slow cooker.
- Cover and cook until oats are softened and thickened, 4-6 hours on low.
- Let oatmeal sit for 10 minutes. Stir and serve.
Notes
I used my 6 quart oval Kitchenaid slow cooker.*
This keeps well in the fridge for at least 3-4 days. Store in an airtight container.
Nutrition
- Serving Size: 1/4 of the recipe (1/4 cup dry)
- Calories: 152
- Sugar: 10 g
- Sodium: 140 mg
- Fat: 2 g
- Carbohydrates: 30 g
- Protein: 4 g
Keywords: breakfast
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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