Slow Cooker Pumpkin Steel Cut Oats Recipe -
Slow Cooker Pumpkin Steel Cut Oats Recipe
  • READY IN 6+ hrs

Slow Cooker Pumpkin Steel Cut Oats

Recipe by  

"SO easy and SO good! This is comfort food for me at it's finest, my all-recipe friends! Like pumpkin pie for breakfast, but you don't have to feel guilty for the rest of the day! Use any sweetener you want and adjust to taste. Enjoy! I make up a big batch then reheat for the next mornings in the microwave covered. Vegan. I like to set it with a timer before I go to bed so it is ready in the morning."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    5 mins
  • COOK

    6 hrs

    6 hrs 5 mins


  1. Prepare the crock of your slow cooker with cooking spray.
  2. Stir water, pumpkin puree, oats, brown sugar replacement, cinnamon, and pumpkin pie spice together in the prepared slow cooker.
  3. Cook on Low for 6 hours. Stir before serving.
Kitchen-Friendly View


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Jun 07, 2012

After i started putting this recipe together, i realized i was out of brown sugar AND pumpkin pie spice. I added nutmeg to compensate and made it without the sugar. Instead, i sweetened it with stevia at the time of serving and it was delicious. My bf and I both thought this was dessert for breakfast but healthy.

Most Helpful Critical Review
Jul 30, 2012

I botched up this recipe badly. Don't do what I did: Firstly, this was too sugary (we didn't have Splenda brown sugar on hand and used raw brown sugar). My spouse and I both found that the high sugar content in our breakfast servings at 7:30am made us crash by 10am and binge on doughnuts and other sugary junk food at our respective work places. I later found Splenda brown sugar at a Canadian Superstore in the baking aisle. I also don't recommend using ED's pumpkin pie filling - I used that because that's all we had on hand. Use plain pumpkin otherwise you will over-spice like I did, since the pumpkin pie filling was already spiced. Sometimes our only purpose in life is to serve as a warning for others...

Jun 14, 2012

Love fixing steel cut oats in the crock pot/slow cooker----I have used a reicpe comparable to this which is my fave---can also sub applesauce for the pumkin but reduce water to make up for the extra moisture in the applesauce versus pumpkin---try adding raisins, chopped apples ---yummm

Jun 06, 2012

Made this the other night. I thought it was a little on the sweet side but my daughter loved it so much she asked me to pack it for her lunch the next day. Next time I make it I will use a little less sugar.

Nov 04, 2013

This is very good but I am Sooooo glad I read reviews first because there are so many needed changes. I did what one person stated and reduced the water to 5 Cups, increased the steel-cut oats to 1 3/4 cups and reduced the cooking time in the slow cooker to 4 hours on low. Also, it is very helpful to line your crock pot with a Reynolds brand liner especially made for crock pots. Very easy clean up!! The amount of spices are way too much so I added 1 Tablespoon of each the ground cinnamon and pumpkin pie spice. This was good but you could even add a little less if you don't like it so strong on the spices. One last mention, I did not add any sugar while cooking. Would rather leave it for everyone in my family to add to taste.

Sep 14, 2013

For those of you getting mush, make sure you are using Steel Cut oats ONLY! Rolled oats wont work. Also my slow cooker tends to run hot so I put my cooker on Warm setting and leave it over night. Oats come out perfect every time.

Dec 21, 2012

I really liked this, my hubby and kids not so much. I loved waking up in the morning and breakfast was done. I cut down the cinnamon to 1 T and only used 3/4 c brown sugar, regular not Splenda. Also I used 1 3/4 cup of Steel Cut oats and it was the perfect consistancy. I was worried when I first looked at it because it looked very soupy but once I stirred it up it was perfect. Topped it off with a sprinkling of brown sugar and some toasted walnuts. Yummy. Thank you for the recipe!

Jul 04, 2012

It was very easy to make but it turned out way too sweet for me. I used 1 cup of Splenda Brown Sugar Blend. I think I should have used 1/2 cup. Also, it was very, very soupy. I prefer thicker oatmeal. Not sure I'd bother making it again, even if the recipe were modified.


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  • Calories
  • 195 kcal
  • 10%
  • Carbohydrates
  • 38.2 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.9 g
  • 4%
  • Fiber
  • 7.4 g
  • 30%
  • Protein
  • 5.9 g
  • 12%
  • Sodium
  • 198 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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