This Slow Cooker Pumpkin Maple Oatmeal is so easy, delicious and perfect for the busy family. No bland oatmeal with water here! Steel-cut oatmeal is used in this recipe and cooked overnight with pumpkin, pure maple syrup, brown sugar, cinnamon and pumpkin pie spice.
I am still not tired of pumpkin, pumpkin and more pumpkin and this really hits the spot on a cool fall morning. It is so perfect for a busy holiday morning if you are hosting or making dishes on Thanksgiving and still want to have a nice warm meal for breakfast.
The combination of steel-cut oats and pumpkin also have so many surprising health benefits. They are both high in fiber, antioxidants and are good for heart health. That sounds like a winning combination to me. One of my other favorite things about oatmeal is it keeps me fuller longer. I eat oatmeal for breakfast almost everyday during the busy week and it really helps curb food cravings until lunch.
My one year old daughter is also a little fan of oatmeal. However, it has to be my oatmeal! For some reason, everything always tastes better if it is my food! I usually have to split my meal 3 ways between myself and my 2 daughters. However, this oatmeal is a great solution to my problem. I can make a nice big pot of it and very easily throw the leftovers in the freezer for later and everyone is happy!
Slow Cooker breakfast meals are really a lifesaver for me lately. I also love making my Slow Cooker Apple French Toast and Peach Crisp Oatmeal. Yumma, Yumma, Yumma…I am going to go throw some stuff in my crockpot right now for tomorrow. Who knows what I will come up with next!
More to Love
If you love this Slow Cooker Pumpkin Maple Oatmeal, be sure to check out some of my other fall favorites. This Slow Cooker Beer Chili is perfect for busy weeknights. Warm up with a Cranberry Mulled Wine that is perfect for holiday entertaining.
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- Slow Cooker Hot Wings
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- Slow Cooker Beer Chili
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- Slow Cooker Creamy Tortellini Soup
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- Crockpot Chicken Gnocchi Soup
- 2 C. Steel-Cut Oats
- 1 C. Canned Pumpkin
- 4 1/2 C. Skim Milk
- 1/3 C. Brown Sugar
- 1/2 C. Pure Maple Syrup
- 1 1/2 Tsp. Cinnamon
- 2 Tsp. Pumpkin Pie Spice
- 1 Tbsp. Butter or Margarine
- 1/3 C. Pecan Chips
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Coat sides and bottom of a Slow Cooker with nonstick cooking spray.
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Add Oats, Pumpkin, Skim Milk, Brown Sugar, Maple Syrup, Cinnamon, Pumpkin Pie Spice, Margarine and Pecan Chips.
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Lightly Stir ingredients.
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Let sit overnight for 7 hours on Low Heat.
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Stir before serving and top with additional pure maple syrup and pecan chips if desired.
I see so many overnight oat recipes and have yet to try any! I am beyond amazed at the flavours in your recipe and know I would love it!
Thanks so much Kacey! You should definitely try it…such an easy and delicious breakfast!
Whoa…beautiful!!! This looks super delicious!
Thanks Becky!!!
Oh my gosh, that looks soooooo GOOD!!!! I want it. Now. For lunch. And then again for dinner!
LOL…thanks Kimberly!!! I could eat this oatmeal all day.
Oh man this oatmeal looks incredible! I need to get to the store so I can make this for the family and I. We love oatmeal and pumpkin, so I know we’ll love this!! Yum! Gorgeous photos too!
Thanks so much Cyndi…your family will love it!
What a brilliantly simple, nourishing breakfast idea! Such a joy to wake up to a house filled with the welcoming scents of pumpkin and maple … and a breakfast that’s all ready to go! ~Shelley
Aw thanks Shelley!!! I love waking up to the smell of breakfast ready to go and this is probably the only way it will happen for me…LOL!
This looks so yummy and I bet it smells INSANE. Can’t wait to try it! 🙂
Thanks Kristyn…I love waking up to the smell of pumpkin, maple and cinnamon!
My little one LOVES oatmeal. I need to try this one for her!
Thanks Jaren! This is a great recipe for kids!
HI this looks so good! I don’t see how much pumpkin to add to the recipe, do you use canned or fresh?
Thanks 🙂
Hi Cathey! Thanks so much for letting me know…I just updated the recipe! I use 1 cup of canned pumpkin.
Pumpkin oatmeal is the best winter breakfast and so delicious with maple syrup!
Thanks Kathy! It is so comforting during this cold weather!
We have a canister of rolled oats but they are quick oats.. Will those not work? I usually keep both on hand but one always runs out before the other.
Hello, I wouldn’t recommend using quick oats for an overnight recipe. It would probably get pretty mushy. 🙂
Made this in the crock last night! By the time I put it on at midnight and woke up at 7:30 am, it had cooked too long and was starting to burn. Next time I would shoot for 6.5 and def no longer than 7 hrs. I omitted the brown sugar to cut down on sugar and with just an extra drizzle of pure maple syrup, it was just right!
Thanks for your feedback, Mary! I’m glad the flavors worked out without the addition of brown sugar for a healthier option!
Hello and Thanks for the recipe! Do you think substituting Almond Milk, as opposed to skim, will change much? I try to limit dairy with my husband or he will have an excuse to skip out on all his “honey-do lists” if you know what I mean… Thank you again!
Hi Amber!
LOL..I know what you mean for sure! I think it would be fine to substitute Almond Milk. Thanks for stopping by! 🙂