Slow cooker pumpkin oatmeal is a wholesome recipe perfect for fall mornings! Made with warm spices and tender pears for a naturally sweet taste. Cook overnight and wake up to a hot nutritious breakfast waiting for you in the kitchen.
Recipe Science
- Adding pumpkin puree to slow cooker oats increases fiber for a creamy texture and natural sweetness from the gourd.
- Slow cooking unlocks the flavors of cinnamon, ginger, nutmeg, and cloves, giving warm notes of pumpkin pie.
- As the oats cook, they absorb liquid, releasing starches to thicken the mixture and soften the grains while keeping a slight chew.
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“I make this oatmeal every week or so, put it in individual grab-and-go containers, and take it to work. It must be good. I’ve done this for well over a year!”—James
Why It Works
Bring the cozy flavors of fall to your breakfast routine with this slow-cooker pumpkin oatmeal. It’s the perfect way to start your day with minimal effort. Simple ingredients like steel-cut oats, pumpkin puree, and warm spices transform this recipe into a warm, comforting dish that’s both nourishing and delicious. Cooking it in the slow cooker makes meal prep a breeze—wake up to a ready-to-eat breakfast!
This recipe works because the slow cooker gently cooks the oats, thickening them into a creamy consistency while retaining a bit of chew. Tender pears and naturally sweet pumpkin puree enhance the flavor, making each bite a satisfying mix of hearty and wholesome. Perfect for busy mornings or a cozy weekend brunch!
Ingredients You’ll Need
- Oats: Steel-cut oats are perfect for slow cooker oatmeal because they hold up well during long cooking, giving you a hearty, slightly chewy texture. Since they’re less processed than rolled oats, they take longer to cook, which makes them ideal for slow cooking. They’re also higher in fiber and protein, making your breakfast more filling and nutritious. The slow cooker lets the oats absorb all the flavors while softening without becoming mushy.
- Pumpkin: Adding pumpkin puree to slow cooker steel-cut oats boosts both nutrition and flavor. Pumpkin is rich in fiber, vitamins A and C, and antioxidants. It adds natural sweetness and a creamy texture, enhancing the oats without needing extra sugar or cream.
- Pears: Adding pears adds natural sweetness, fiber, and moisture for a well-balanced, nutritious breakfast. I recommend Bosc or Barlett varieties.
- Spices: Pumpkin’s warm, earthy flavor pairs perfectly with spices like cinnamon, nutmeg, ginger, and cloves. Salt enhances the dish’s natural sweetness.
- Flavoring: Vanilla extract boosts the warm baked aroma of the spiced oatmeal.
- Liquid: Water hydrates the dried oats, while the milk adds creaminess.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This pumpkin oatmeal is easy to customize! Try these delicious options:
- Oat Options: Other types of oats, like Old-Fashioned rolled oats, can be used. The hearty flakes will hold up well during the long cooking time. Check the manufacturer’s directions for the liquid amount to be added.
- Pumpkin Swaps: Add homemade pumpkin puree, sweet potato, or butternut squash.
- Fruit: Instead of pairs, add different types of apples, such as Honeycrisp or Fuji. Add dried fruit like raisins or cranberries.
- Spices: Add pumpkin pie spice for a dessert-like flavor. Cardamom, allspice, and anise are bold additions.
- Make it Dairy-Free: Add plant-based milk like almond, cashew, soy, rice, or coconut milk.
How to Make Slow Cooker Pumpkin Oatmeal
Step 1: Add the Ingredients
In your 6-quart slow cooker, combine the steel-cut oats, pumpkin puree, cinnamon, ginger, nutmeg, cloves, salt, vanilla, diced pears, water, and milk. Stir thoroughly to ensure an even distribution of the ingredients.
Step 2: Slow Cook
Cover the slow cooker and cook on high heat for 4 hours or on low heat for 8 hours. The oats are done when they have thickened and reached a tender, creamy consistency. The slow cooking allows the oats to fully absorb the liquid, creating a rich, hearty texture.
Ingredient Chemistry: As the oats cook, they gradually absorb the liquid and spices, releasing the starches and thickening the mixture. The slow cooking process ensures that the oats soften while maintaining a slight chew, and the combination of pumpkin and warm spices infuses the dish with rich, fall flavors.
Step 3: To Serve
Top your pumpkin oatmeal with your favorite dried or fresh fruit, nuts, and seeds for a bit of crunch and sweetness. I like to add diced pear, cranberries, pecans, pumpkin seeds, and even a bit of granola from my pantry.
A drizzle of maple syrup or honey is a great finishing touch for extra sweetness. To keep it light, try liquid stevia as a natural sweetener.
Frequently Asked Questions
The USDA defines canned puree as “The canned product prepared from clean, sound, properly matured, golden fleshed, firm shelled, sweet varieties of either pumpkins and squashes by washing, stemming, cutting, steaming and reducing to a pulp.” I recommend choosing the products labeled 100% pumpkin to ensure it’s unsweetened. The difference between pumpkin puree and pumpkin filling is the latter already has spices and sweeteners added, which you would only want for making pre-made pie filling like pumpkin pie.
There are many health benefits of oats. Unlike rolled or instant oats, steel-cut oats are less processed, retaining more protein and fiber since the whole grain is sliced. In just ¼ cup of dried oats, you get 5 grams of fiber, including 2 grams of insoluble fiber, which studies suggest can help regulate blood sugar and cholesterol. They also offer 7 grams of complete protein per serving, containing all essential amino acids, natural B vitamins, and iron. For those with dietary needs, gluten-free options are also available.
You should avoid using quick oats in the slow cooker because they break down too quickly during long cooking, turning mushy and losing their texture. Quick oats are more processed and absorb the liquid much faster than steel-cut oats. This can result in an overly soft, pasty oatmeal that lacks the hearty, chewy texture you want in a slow-cooked dish. Stick to steel-cut or old-fashioned rolled oats in the slow cooker for the best results.
More Oatmeal Recipes
If you tried this Slow Cooker Pumpkin Oatmeal, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Slow Cooker Pumpkin Oatmeal
Ingredients
- 2 cups steel cut oats
- 15 ounces pumpkin puree
- 1 ½ teaspoons cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 3 cups pears, ¼"dice, Bosc or Barlett
- 6 cups water
- 2 cups milk
Instructions
- Add the Ingredients – Add the steel cut oats, pumpkin puree, cinnamon, ginger, nutmeg, cloves, salt, vanilla, pears, water, and milk to a 6-quart slow cooker. Stir to combine.
- Slow Cook – Cover and cook on high heat for 4 hours or on low heat for 8 hours. The oats are ready when they are thickened and tender.
- To Serve – Add toppings like diced fruit, nuts, and additional sweetener if desired.
Notes
- Milk Substitutes: Unsweetened cashew, almond, soy, coconut, or rice milk.
- Add Sweetener: For extra flavor, add ¼ cup of maple syrup or honey to the slow cooker. Increase to the desired level.
- Topping Suggestions: Pecans, diced pears, apples, blueberries, bananas, strawberries, raisins, cranberries, nut butter, seeds, maple syrup, or honey.
- Storing: Store in an airtight container in the refrigerator for up to 7 days.
- Freezing: Portion oatmeal in single servings and freeze for up to 1 month.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Olympia says
Can you use quick oats instead?
Jessica Gavin says
You could only use quick oats if you plan to eat the oatmeal within a few hours as it will cook very quickly and be mushier in texture. Make sure to check more frequently for doneness.
Pat says
Hi Jessica, How much is a serving of the crock pot steel cut oats. I just made it, but haven’t tried it yet. It sure smells delicious with the addition of pumpkin and cinnamon.
Thanks, Love your recipes. Told all of my friends about you.
Pat Q
Jevonne says
Hello Jessica, thank you for sharing this recipe which I am so grateful to have come across during this period of lock down, as we can all use a comforting pick me up, now especially. I amazingly had all of the ingredients except fresh fruit, so I tried the frozen peaches I had available. They were quite tasty with the spices in your recipe, but I will definitely try the pears when I can get back to regular grocery shopping, as they are my favorite fruit. 🙂
Wishing you continued health!
Jessica Gavin says
Glad you found me Jevonne! Great job improvising the oatmeal ingredients with what you have on hand.
Linda Patrick says
We made this and it is really wonderful. Didn’t add fresh fruit but a mixture of seeds, dried berries, almonds and cashews. With a touch of more cinnamon on top it is very tasty. Will be making this a lot more. Thank you Jessica.
Jessica Gavin says
You’re welcome! The toppings you added sound delicious!
James says
Thanks for writing back Jessica. I just eat whole foods — no vitamin supplements. This is a little embarrassing but I errored in my conversion from international units (iu) to micrograms (mcg) and milligrams (mg). I’m within my tolerable upper intake level (ul) of vitamin A. It’s all a bit confusing to this lay person. You almost have be a registered dietition or food scientist to understand all this. Your readers can rest assured, this is a healthy, easy to make, wonderful, grab-and-go breakfast. Thanks a million for sharing your talent with us!
James Tonneson says
Yes, I switch out the toppings with seasonal fruit, etc. Now, can I ask my favorite Food Scientist a question? I have recently learned that too much Vitamin A can be harmful to your health. Do you think consuming the amount of pumpkin, called for in your receipe, on a daily basis is harmful to my health? Say it isn’t so! This healthy breakfast gets me going every morning. Thanks in advance for your answer!
Jessica Gavin says
Hi James- Vit A is a fat-soluble vitamin, so if you are over supplementing with a lot of additional vitamins like pills, I may be more concerned. However since you are eating it as a whole food and I’m sure within reason, you are okay. Definitely consult with a doctor if you are truly concerned.
James says
I make this oatmeal every week or so, put it in individual grab-and-go containers and take it to work. It must be good. I’ve done this for well over a year! Thanks Jessica
Jessica Gavin says
Wow, that is incredible James! Do you switch up the toppings?
Janice says
did anyone use pumpkin pie mix instead of individual spices. I only have pumpkin pies spice mix and I don’t know how much to use.
Jessica Gavin says
Hi Janice- I would start off with 1 teaspoon, taste and add more until you get the spice level you like 🙂
Susie says
Jessica – i am a family of one. would this recipe freeze well? do not necessarily want it several days in a row.
Jessica Gavin says
Absolutely! I would individually portion into resealable plastic bags or plastic containers, then pull it out the night before you want to eat them and defrost in the refrigerator.
Kristal says
I want to try this but I don’t have pears, can I leave them out?!
Jessica Gavin says
Hi Kristal- I think you could leave them out, however, do you have something else that could be substituted like apples? The pears add some moisture to the oats once cooked, so you may need to add more milk after cooking.
Lisa says
I want to try this, but don’t have steel cut oats on hand. What about old fashioned oats? Adjust time or anything?
Jessica Gavin says
Hi Lisa! Rolled oats do not need as much water. I would add 2 cups rolled oats to 2 cups water and 2 cups milk. You can add more liquid as needed after cooking. Use the same cook time, thanks!
Connie says
This sounds yummy I have been making Pumpkin Butter overnight oats I am trying this recipe tonight. I LOVE everything Pumpkin & Spice and prefer to go the low fat route. I am excited to try this in the morning. What is 1 serving a 1/2cup??
Jessica Gavin says
Hi Connie! Wow pumpkin butter oat sounds lovely 🙂 This recipe makes a large batch, about 8 servings (1/4 c uncooked oats which makes about 1 cup cooked oatmeal). I hope you enjoyed the recipe!
Connie says
Thanks for your response Jessica
Yes, I did make a batch and love the choices of toppings as you can get creative. I thought maybe the portion was 1/2 cup glad I can increase it to 1 cup its so yummy!
Jessica Gavin says
Yay Connie! I like to put them in separate containers for meal prepping for the week 🙂
Brook Edinger says
This was really fun to try with the kids. We liked it a lot, and, now that school has started, I love the overnight cooking…. We’re thinking for our next effort that we’ll try it with apple and raisins (instead of pear), as well as more cinnamon, and maybe a little less pumpkin puree (though we liked that a lot, too).
Thanks, as always, Jessica for the great recipe ideas. I always open your emails to see what’s next….
Jessica Gavin says
That’s so great the whole family made the oats together Brook! I just made a batch with fuji apples and loves it 🙂 Your substitutions will be so yummy! Looking forward to sharing more recipes with you!
Paula says
I can’t wait to try this recipe. It sounds delicious! It’s nice to see a recipe that calls for the whole can of pumpkin puree! Now I don’t have to figure out what to do with a partial can!
Jessica Gavin says
Thank you Paula! Yes, no extra pumpkin puree it all goes into the slow cooker 🙂 However I do love making all kinds of pumpkin recipes!