This hearty breakfast will be waiting for you when you wake up, Slow Cooker Pumpkin Spice Oatmeal is the ultimate comfort food and tastes just like pumpkin pie. Super simple to throw together and cooks overnight.
I tried hard to wait as long as I could but I had to do it…..I had to bust out a “Pumpkin Spice” recipe. I’m a PSL diehard and was waiting at Starbuck’s door on September 1st….in 90 degrees with 100 bazillion percent humidity….to buy my first Pumpkin Spice Latte of the season. I’m about 10 in so far this month and it’s not even fall yet. But I love the warmth of the spices and the smooth taste of the pumpkin. It’s like a warm, melty pumpkin pie. All for me. And it makes me happy fall is on it’s way.
So, I am just about to dive in headfirst with all the pumpkin recipes I can muster up and revisit some of my old favorites like these to die for energy bites. I, seriously, eat all of them myself….they’re that good. I wanted something equally amazing to start my day…..like a big slice of pumpkin pie….but maybe pie is not the best way to fuel up for the day. You know what I mean? I’m not going to lie…I may have had a slice or 7 for breakfast before but the reality of it is, it’s not super healthy so I make this incredibly easy Slow Cooker Pumpkin Spice Oatmeal. It’s the perfect breakfast and your house will smell like fall just exploded in your kitchen. Not even kidding.
My Slow Cooker Pumpkin Spice Oatmeal is so easy to throw together and makes enough to feed the entire family for days. You can even freeze the leftovers in individual portions for an easy breakfast to heat at the office. It took me all of 5 minutes to stir everything together before I went to bed. When I woke up, I shoveled huge ladle fulls into a bowl and topped with nuts, dried cranberries and a bit of maple syrup. Drooling yet?
The scent of warm spices and vanilla were wafting around all day long, better than a candle in my opinion. And this Slow Cooker Pumpkin Spice Oatmeal is much easier to make than this baked version. Not quite as fancy but it’s great for busy weekday mornings. And WAY more healthy than these bite sized cheesecakes…which I may have, also, eaten for breakfast. Throw your steel cut oats, pumpkin, pumpkin pie spice, vanilla, almond milk and salt into your slow cooker or crock pot, lid up and cook on low for 8 hours. Wake up….and swoon. I’m not kidding. I’m not. Try it. I know you’re going to love it.
- 2 cups steel cut oats
- 1 15 ounce can pumpkin puree (not pumpkin pie filling)
- 4 cups almond milk
- 4 cups water
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1/2 cup maple syrup
- Add the oats, pumpkin, almond milk, water, pumpkin pie spice, vanilla, salt and maple syrup to a slow cooker and stir to combine.
- Place the lid on the slow cooker and cook on low for 8 hours.
- Serve immediately or transfer to an airtight container and store in the refrigerator for up to 5 days. Can be frozen in a airtight container for up to 2 months.