Skip to content

Slow Cooker Pumpkin Spice Oatmeal

    Steel cut oats cook overnight with pumpkin, maple syrup and spices to create a healthy, make-ahead breakfast that will be waiting for you in the morning. 

    Slow Cooker Pumpkin Spice Oatmeal a hearty healthy breakfast recipe

    Slowly but surely, we are finally getting our back-to-school groove on. How are you doing? One thing that has really helped the early morning rush is having a healthy breakfast ready to go either in the freezer, refrigerator or simmering away in the slow cooker

    Slow Cooker Pumpkin Spice Oatmeal Ingredients

    As the temps start to drop, I love sending my kids off to school with a warm, cozy bowl of steel cut oats (the oats of my childhood!) Inspired by my love of fall, this pumpkin spice oatmeal recipe is made with whole milk, steel cut oats, flax seed meal, maple syrup, pure pumpkin and spices.

    Slow Cooker Pumpkin Spice Oatmeal Recipe

    To serve, top with your favorite chopped nuts, a sprinkling of brown sugar or any other toppings of your dreams. We love chia seeds, diced walnuts and extra nutmeg in our house. What are your favorite ingredients to stir into oatmeal or top before serving? I’d love to hear from you.

    Your spoon is waiting.

    Slow Cooker Pumpkin Spice Oatmeal

    Slow Cooker Pumpkin Spice Oatmeal

    4.73 stars average
    Steel cut oats cook overnight with pumpkin, maple syrup and spices to create a healthy, make-ahead breakfast that will be waiting for you in the morning. 
    PREP: 10 mins
    COOK: 8 hrs
    TOTAL: 6 hrs 10 mins
    Save
    Servings: 4

    Equipment

    Ingredients
     

    Instructions
     

    • Place all ingredients in slow cooker and stir until well combined.
    • Cook overnight on Low for 8 hours.
    • In the morning, stir oatmeal with a fork to loosen the steel cut oats and make sure everything is fully incorporated.
    • Serve warm with chopped nuts, fruit or additional maple syrup if you wish. 

    Recipe Video


    Nutrition

    Serving: 1cupCalories: 365kcalCarbohydrates: 59.8gProtein: 10.6gFat: 9.1gSaturated Fat: 3.2gMonounsaturated Fat: 5.9gCholesterol: 17mgSodium: 361mgFiber: 5.8gSugar: 24g
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    Disclosure: I am honored to be in a long term partnership with Bob’s Red Mill. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.

    For more healthy breakfast options, check out my Pinterest board!

    nv-author-image

    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

    24 Comments

    1. I tried this and it turned out amazing! However, the recipe said 6 hours and instructions said 8 on low. Do you think this is why the oats were burnt on the side and bottom of my crock pot?

        1. Hi Amy – Yes the serving size is 1 cup. Do you see that listed in the nutrition facts? Want to make sure you see it because all 1100+ of my recipes include nutrition facts including serving sizes. :) Enjoy!

      1. Have you ever tried this with a non- dairy substitute say like Almond milk?
        I can not have dairy and think this would be wonderful with almond milk.

    Leave a Reply

    Your email address will not be published.

    Your feedback is important to us. Rate what you thought of this.




    This site uses Akismet to reduce spam. Learn how your comment data is processed.