Slow Cooker Pumpkin Oatmeal is the perfect breakfast to enjoy on a cool fall morning.
Now that September is officially here, I’m ready to embrace all things fall. Fall is my favorite season and I just love everything about it. Last week I felt the first signs of fall here in West Michigan. On my morning walks with my pug Phoebe, I had to add an extra layer. After enjoying the cool, crisp mornings, I love to warm up with a bowl of oatmeal.
Last year I started using the slow cooker to make a large batch of oatmeal to enjoy throughout the week. One of my favorite oatmeal recipes that I shared last year was my Slow Cooker Banana Nut Oatmeal. With fall almost here, I wanted to create a fall inspired oatmeal recipe.
You can put everything in your slow cooker at night and wake up to the smell of fall coming from the kitchen! I like to use a programmable slow cooker when making a recipe overnight. This way you don’t have to worry about overcooking your oatmeal!
This Slow Cooker Pumpkin Oatmeal is packed with fall flavor! Of course there is pumpkin, but lots of warm, fall spices like cinnamon and pumpkin pie spice. This oatmeal is warm, cozy and perfect for enjoying on a cool fall morning.
This recipe makes a large batch of oatmeal which is great for meal prepping. During the week, I like to reheat to the oatmeal on the stove top with a splash of almond milk. To serve the oatmeal, I top it with pecan and a drizzle of maple syrup.
- 1½ Cups Steel Cut Oats
- 1 15 ounce Can Pumpkin
- 3 Cups Water
- 2 Cups Unsweetened Vanilla Almond Milk
- 3-4 Tablespoons Pure Maple Syrup, or to taste
- 3 Tablespoon Chia Seeds
- 1 Tablespoon Vanilla Extract
- 1 Tablespoon Cinnamon
- 1 Tsp Pumpkin Pie Spice
- Pinch of Salt
- Maple Syrup
- Add all of the ingredients to your slow cooker. Stir to evenly mix the ingredients
- Cook on high or 3½ to 4 hours or on low for 7 hours.
- To serve top pecans and a drizzle of maple syrup, if using.