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