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Pumpkin Pie Oatmeal Recipe

Pumpkin Pie Oatmeal Recipe
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★★★★★

4.8 from 29 reviews

This Pumpkin Pie Oatmeal recipe offers a warm, comforting start to your day with the flavors of fall. Made with steel-cut oats, creamy pumpkin puree, and cozy spices like cinnamon and pumpkin pie spice, this slow cooker oatmeal is easy to prepare and perfect for busy mornings. Naturally sweetened with maple syrup and dairy-free with almond milk, it’s a nutritious and delicious breakfast option that brings all the taste of pumpkin pie without the guilt.

Ingredients

Scale

Main Ingredients

  • Cooking spray (butter or coconut oil, for coating the slow cooker)
  • 1 cup steel-cut oats
  • 2 ½ cups water
  • 1 ½ cups unsweetened almond milk
  • 1 cup canned pumpkin or homemade pumpkin puree
  • 3 Tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

For Serving

  • Chopped pecans
  • Additional maple syrup (optional)
  • Additional almond milk (optional)

Instructions

  1. Prepare the slow cooker: Lightly coat the inside of your slow cooker with cooking spray, butter, or coconut oil. This prevents the oatmeal from sticking and makes cleanup easier.
  2. Add ingredients: Pour in the steel-cut oats, water, almond milk, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, and salt into the slow cooker. Stir everything together until well combined.
  3. Cook low and slow: Cover the slow cooker and set it to cook on low for 6 to 8 hours. For programmable slow cookers, a good setting is 7 hours on low, then switch to the warm setting to keep it ready to serve without overcooking.
  4. Serve warm: Once cooked to a creamy consistency, stir the oatmeal once more. Serve hot, topped with chopped pecans and, if desired, a drizzle of extra maple syrup and a splash of almond milk for added creaminess.

Notes

  • Using steel-cut oats is key for the perfect texture and slow cooking compatibility.
  • You can adjust the sweetness by adding more or less maple syrup according to taste.
  • For a nut-free version, omit pecans or substitute with seeds like pumpkin or sunflower seeds.
  • Leftovers store well in the refrigerator for up to 5 days and reheat with a splash of almond milk.
  • This recipe is naturally vegan and gluten-free, just check your oats for gluten cross-contamination if highly sensitive.

Nutrition

Keywords: Pumpkin Pie Oatmeal, Slow Cooker Oatmeal, Fall Breakfast, Vegan Pumpkin Oatmeal, Healthy Breakfast, Dairy-Free Oatmeal

Find it online: https://trendytasterecipes.com/pumpkin-pie-oatmeal-recipe/