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Slow Cooker Pumpkin Pie Oatmeal

Cozy and comforting oatmeal that captures the essence of pumpkin pie, perfect for chilly mornings and family gatherings.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup rolled oats Use gluten-free oats if needed.
  • 2 cups milk or almond milk Almond milk can be used for a dairy-free option.
  • 1 cup pumpkin puree Make sure it's pure pumpkin puree, not pie filling.
  • 1/4 cup brown sugar Can substitute with honey or maple syrup.
  • 1 teaspoon pumpkin pie spice A mix of cinnamon, nutmeg, and ginger.
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt Enhances flavor.
Optional Toppings
  • Chopped nuts Use as desired.
  • Maple syrup For serving.

Method
 

Preparation
  1. Grease your slow cooker with a little oil or cooking spray to prevent sticking.
  2. In a mixing bowl, combine rolled oats, milk (or almond milk), pumpkin puree, brown sugar, pumpkin pie spice, vanilla extract, and salt. Stir until well combined.
  3. Pour the oat mixture into the prepped slow cooker and spread it out evenly.
Cooking
  1. Cover the slow cooker with the lid and set it on low for 6-8 hours, or on high for 3-4 hours if pressed for time.
Serving
  1. Once the oatmeal is cooked to a creamy consistency, stir well before serving.
  2. Divide the oatmeal into bowls and add chopped nuts or additional spices if desired. Drizzle with maple syrup before serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to a month. Reheat with a splash of milk for creaminess.