Love a great pumpkin oatmeal recipe? You need to try these pumpkin steel cut oats! These slow cooker steel cut oats are not only healthy, but made much easier using your crock pot. The perfect breakfast idea for the entire family!
Pumpkin Steel Cut Oats easily made in the Crock Pot!
As soon as fall rolls around, I love a warm, comforting breakfast. But I also way a breakfast that is healthy, won’t weigh me down, and will also help me refuel after my workout.
This Pumpkin Oatmeal recipe checks all those boxes! Made with steel-cut oats, this breakfast recipe is loaded with fiber and protein from the milk, yogurt and nuts.
These Slow Cooker Steel Cut Oats are great for making on the weekend and portioning out for your weekday breakfasts. It’s an amazing healthy breakfast option that will keep you full well into your afternoon!
What do I need to make pumpkin steel cut oats?
Here’s a quick-reference shopping list of the items you’ll need to make pumpkin steel cut oats:
- Steel cut oatmeal – you’ll find this in the cereal aisle next to the rest of the oatmeal options. Bob’s Red Mill is one of my favorite brands for steel cut oats.
- Pumpkin puree – this is found near the pie filling in the baking aisle. Don’t mistake pumpkin pie filling for 100% pumpkin puree. Pie filling is not what you want.
- Pumpkin pie spice – this is a mixture of cinnamon, ginger, cloves and nutmeg, which makes for a wonderful flavor in your pumpkin oatmeal recipe.
- Milk – feel free to use either diary or plant-based milk for this oatmeal recipe.
- Vanilla extract – this will give the oatmeal a wonderful depth of flavor.
- Salt – necessary when making oatmeal. Don’t leave this out – salt is needed for flavor, and will taste very flat if omitted.
- Sweetener – feel free to use honey, maple syrup or a granular monk fruit sweetener like Whole earth.
- Water – water is a necessary component when making oats in the slow cooker.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of this post to the recipe card. Thanks!
How do I cook slow cooker steel cut oats?
When cooking oatmeal in your slow cooker, I only recommend using regular (NOT quick-cooking) steel cut oats. Instant rolled oats, old-fashioned oats, and quick-cooking oats will quickly turn into mush shortly after slow cooking.
If you want to use these other types of oatmeal I would recommend cooking them on the stove-top or microwave, not in your slow cooker.
COOKING NOTE: Cooking temperatures of slow cookers can vary greatly. I highly recommend doing a test-run of your slow cooker oatmeal during the day, while you can keep a watchful eye on it.
With my slow cooker, it only needed 4 hours on low to cook through, even though the cook time of the package label of the oatmeal states 7 hours (on low). Once you have a good idea of how long your slow cooker will take to cook the oatmeal, feel free to cook overnight for breakfast the next morning.
Add all of the ingredients to your crock pot and combine
For this recipe I’m using Bob’s Red Mill Organic Steel Cut Oats, water, whole milk, canned pumpkin puree, pumpkin pie spice, salt, vanilla and honey for sweetener. When purchasing steel-cut oats, make sure NOT purchase quick-cooking. These oats will quickly turn to mush in the slow-cooker. (See below for more notes on steel-cut oats.)
FAQ’s for making steel cut oats:
I prefer honey and maple syrup, are natural, unprocessed sweeteners and taste great in oatmeal. If you’re looking to keep calories low, I recommend using granular monk fruit sweetener, like Whole Earth.
Steel cut oats are one of the healthiest whole grains you can eat. Because steel-cut oats are minimally processed, they contain more fiber and nutrient density than their counterparts.
The main difference between steel-cut oats and quick oats lies in the processing. Steel-cut oats are oat groats that have been cut into two or three pieces, for a relatively unprocessed product. Quick oats are rolled oats that have been chopped into smaller pieces for even faster cooking.
To maximize the shelf life of cooked oatmeal, refrigerate in covered airtight containers, like mason jars or meal prep containers. Properly stored, cooked oatmeal will last for 4 to 6 days in the refrigerator.
You can use any dairy or plant-based milk when making pumpkin oatmeal. I’ve tested this recipe with almond milk, which is a good plant-based alternative to diary milk. If you’re looking for the most protein, whole milk (dairy) will have the most.
Make sure you are cooking the oats on the lowest setting. Make sure the oats have an adequate amount of water when cooking. Lastly, don’t overcook. Most steel cut oats will only need 4-5 hours on low temperature to cook fully.
Toppings and Mix-Ins for your Pumpkin Oatmeal
This pumpkin oatmeal recipe has all the fantastic flavors of fall. Here are some delicious topping options:
- pecans
- walnuts
- chopped apples
- Greek yogurt – I like plain Fage full-fat Greek yogurt. Be sure to watch the sugar content of other non-fat yogurts.
- Homemade Pumpkin Butter – tastes just like Trader Joe’s, but without the added sugar!
- chocolate chips
- drizzle of honey or maple syrup for additional sweetness
- Protein powder (mix-in) – this is a great option when looking to add even more protein to your breakfast. A vanilla protein powder or collagen protein are both great options.
Can I meal prep oatmeal?
Yes, absolutely! In fact, this recipe is perfect for making on a Sunday afternoon. Once it is done cooking, let the oatmeal cool and portion out into mason jars or resealable containers.
This recipe will make 4 servings, which are perfect for having a healthy breakfast ready on busy weekday mornings. This pumpkin oatmeal is also great to take to work.
Containers: I like these 16 oz. Wide-Mouth Ball Mason Jars – they’re great for storing the oatmeal in the fridge, and you can reheat the oatmeal right in the jar. Reheat the oatmeal in the microwave on 45-second increments, stirring in between.
You can also reheat this oatmeal on the stove-top at a medium-low heat.
If meal prepping is your thing, be sure to check out all of my favorite Meal Prep Containers!
How do I meal prep breakfast?
Meal prepping breakfast is a great way to start eating healthy. Be sure to check out my post for Healthy Breakfast Meal Prep. It includes all of my healthy breakfast recipes, as well as meal prep tips, tools and ideas to get you eating healthy first thing in the morning!
Love the idea of meal prep, but don’t know where to start? Check out my post on Healthy Meal Prep Ideas for the Week, were we focus on the basics of meal prep, and starting with just one or two things, taking less than an hour!
Love pumpkin spice anything? Check out some of my most popular pumpkin recipes:
- Pumpkin Spice Waffles
- Healthy Pumpkin Bread
- Pumpkin Apple Streusel Muffins
- No Bake Pumpkin Cheesecake Bars
- Caramel Pumpkin Spice Cupcakes
If you loved this delicious Slow Cooker Oatmeal, then be sure to check out some of my other healthy breakfast recipes:
- Healthy Pumpkin Muffin Recipe
- Healthy Baked Pumpkin Oatmeal
- Pumpkin Chocolate Chip Protein Muffins
- Blueberry Overnight Oats
- Healthy Apple Muffins
- Blueberry Vanilla Protein Oatmeal
- Baked Blueberry Oatmeal
- Peanut Butter Banana Baked Oatmeal
- Baked Spinach and Mushroom Frittata
- Ham and Veggie Baked Egg Cups
Here’s the recipe for my delicious Pumpkin Slow Cooker Steel Cut Oats:
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Creamy Slow Cooker Pumpkin Steel Cut Oats
Equipment
- Slow Cooker This Cuisinart Slow Cooker is my favorite!
Ingredients
- 2 cups water
- 1 1/2 cups milk
- 1 cup Steel-cut oats NOT quick cooking or rolled oats
- 1 cup pumpkin puree
- 1/4 cup granular monk fruit sweetener
- 2 teaspoon vanilla extract
- 1 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
Instructions
- Into your slow cooker, add the water, milk, oats, pumpkin, sweetener, vanilla, pumpkin pie spice and salt. Whisk together well to combine.
- Cover with lid and set slow cooker to low. Cook for 4-6 hours, or until oats are soft, but retain their form.
- Serve right away while warm and top with preferred toppings. If refrigerating, store in airtight containers for up to six days.
wow, it’s so easy and healthy to eat. I will hit it on my meal prep like fuel after workout.
Make this as a breakfast staple all Fall love it! I do halve the sugar.
Yummm! I’d love to try this slow cooker recipe.
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Miz Helen