I love everything pumpkin and autumn, and Slow Cooker Pumpkin Steel Cut Oats is one of my favorite seasonal breakfasts. This nourishing bowl combines hearty steel-cut oats with pumpkin and warm spices. Add the coffeecake topping for a sweeter treat, or stir in applesauce or date paste for natural sweetness.
Pumpkin and winter squash are versatile and nutritious. They work well in both sweet and savory dishes and store well through the colder months. Another convenient option is stocking up on canned pumpkin puree when it goes on sale after Thanksgiving.
Why Make Steel Cut Oats in Your Slow Cooker?
Slow cooking steel-cut oats is incredibly convenient: combine the oats, nondairy milk, pumpkin, and spices before bed and wake up to creamy oatmeal. This method produces soft, comforting oats. If you prefer a chewier texture, cook steel-cut oats on the stovetop or in an Instant Pot instead.
More Crockpot Oat Breakfasts to Try
If you love slow-cooker oats, explore other flavor combinations. My Vanilla Fig Oatmeal with Baklava Topping is a beloved choice, offering a sweet, nutty twist. Pear Rose Cardamom Cake Oatmeal brings floral and fruity notes for a refreshing change. Earl Grey Slow Cooker Steel-Cut Oats with a touch of rosewater is another favorite pairing of delicate flavors.
What Do Slow Cooker Pumpkin Steel Cut Oats Taste Like?
The base is wholesome steel-cut oats blended with pumpkin and autumn spices like cinnamon. The coffeecake topping adds sweetness and texture, but you can adjust sweetness to taste—add a splash of vanilla nondairy milk, a drizzle of maple syrup, or a spoonful of applesauce or date paste.
How Do You Keep Oatmeal from Sticking to the Slow Cooker?
To prevent sticking, spray the crock lightly with oil before adding ingredients. Another option is to line the crock with a large piece of parchment paper, folding or trimming the edges so it forms a solid barrier to contain the liquid. I usually fit a sheet of parchment into the crock and trim any excess.
Can I Use Water Instead of Nondairy Milk?
Yes—you can substitute water in equal measure. Keep in mind that nondairy milk contributes a small amount of fat that helps the oats stay creamier; using water will yield a slightly lighter texture.
Can I Use Rolled Oats Instead of Steel-Cut Oats?
I don’t recommend swapping rolled oats into this slow-cooker recipe. Rolled oats cook much faster and will break down into a mushy texture in an overnight slow cooker. If rolled oats are your only option, consider cooking them using a pot-in-pot method: place water in the slow cooker and cook the oats in a heatproof container on a rack above the liquid to reduce direct heat exposure.
Can I Use Oat Groats Instead of Steel-Cut Oats?
Yes. If you choose oat groats, increase the liquid to 2 cups of water or nondairy milk and keep the same cooking time. Oat groats are less processed and take a bit more liquid to soften fully.
Difference Between Rolled Oats, Steel-Cut Oats, and Oat Groats
Rolled oats are steamed and pressed flat with rollers, making them quicker to cook. Steel-cut oats are whole oat kernels with the husk removed and cut into 2–3 pieces, offering a heartier texture. Oat groats are the whole oat kernels with only the husk removed and are the least processed of the three.
Slow Cooker Pumpkin Coffeecake Oatmeal
3 servings
10 minutes
8 hours
8 hours 10 minutes
Wake up to the smell of pumpkin coffeecake and a bowl of creamy pumpkin oats. This recipe is written for a small 1½ to 2-quart slow cooker; double or triple for larger crocks.
Ingredients
Slow Cooker Ingredients
- 1/2 cup steel-cut oats
- 1 3/4 cup Unsweetened Vanilla Nondairy Milk (or plain plus 1/2 teaspoon vanilla extract)
- 1/2 cup pumpkin purée
- 1/2 teaspoon ground cinnamon
Coffeecake topping
- 3 tablespoons brown sugar, or other sweetener
- 3 tablespoons pecans, chopped (omit for nut-free)
- 1/2 teaspoon ground cinnamon
Instructions
The night before:
- Mix the topping in a small container and cover. Optionally spray the crock with oil for easier cleanup.
- Add all ingredients for the oats to the slow cooker, leaving the topping aside.
- Cook on low overnight for 7 to 9 hours.
In the morning:
- Stir the oatmeal well. It may look watery on top but will combine into a creamy consistency when stirred.
- Top with the coffeecake topping and serve.
Notes
Soy-free and gluten-free options are possible depending on the ingredients you choose. This recipe is scaled for a smaller slow cooker (1½–2 quarts).
Nutrition Information
Yield 3
Serving Size 1
Amount Per Serving
Calories 189Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 6mgCarbohydrates 26gFiber 3gSugar 14gProtein 4g
Nutrition information is an estimate. For specific health concerns, enter your exact ingredients into your preferred nutrition calculator.
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