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Slow Cooker Pumpkin Pie Oatmeal

Creamy and aromatic, this Slow Cooker Pumpkin Pie Oatmeal is the perfect comforting breakfast for chilly mornings.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup rolled oats
  • 2 cups milk (or non-dairy milk)
  • 1 cup canned pumpkin puree
  • 1/4 cup brown sugar Can be substituted with maple syrup or honey.
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
Optional Toppings
  • chopped nuts For added texture and flavor.
  • whipped cream To enhance the dessert-like experience.

Method
 

Preparation
  1. Start by spraying the slow cooker with a light coat of cooking spray to prevent any sticking.
  2. In a large bowl, combine the rolled oats, milk, pumpkin puree, brown sugar, pumpkin pie spice, salt, and vanilla extract. Mix well until everything is fully incorporated.
  3. Pour the oatmeal mixture into the prepared slow cooker, spreading it evenly.
  4. Cover the slow cooker and set it to cook on low for about 6-7 hours or on high for 3 hours.
  5. Once cooked, give it a good stir to combine, and then serve hot. Top with your choice of chopped nuts or a drizzle of whipped cream for that extra touch!

Notes

Leftover oatmeal can be stored in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. To reheat, warm on the stovetop or microwave, adding a splash of milk or water if necessary.