When the air turns crisp and pumpkin stands appear, I reach for this family-favorite recipe. I like making my own pumpkin puree and pumpkin butter, then roasting the seeds, but no matter how many pumpkins I use there never seem to be enough. What I always prepare in a big batch is this slow-cooker overnight Pumpkin Pie Oatmeal.
It’s incredibly easy to assemble before bed, and you wake up to a kitchen that smells like a pumpkin pie gently baking overnight. It’s lighter than pie but delivers that same cozy fall flavor—truly amazing.
My family prefers sweeter oatmeal, so I usually add more brown sugar than most recipes call for. If you prefer less sweetness, start with a couple of tablespoons and add more at serving time if needed. I also like topping mine with nuts, and next time I plan to try dried cranberries—what a lovely contrast that would be.
I often make this on Friday or Saturday night so busy mornings—soccer, church, or errands—still start with a hearty, ready-to-eat breakfast and minimal fuss.
If you enjoy fall breakfasts, keep reading after the recipe for nine more slow-cooker breakfast ideas from other bloggers, or take a look at other pumpkin recipes for more inspiration.
Pumpkin Pie Overnight Oatmeal
4
10 minutes
6 hours
6 hours 10 minutes
This pumpkin pie overnight oatmeal is made in a slow cooker and makes a perfect, ready-to-eat fall breakfast.
Ingredients
- 1 1/2 cups steel cut oats
- 4 1/2 cups water (adjust for thicker or thinner oatmeal)
- 1 cup canned pumpkin puree
- 2 teaspoons pure vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/4–1/2 cup brown sugar (to taste)
Instructions
- Combine all ingredients in the slow cooker and cook on low for 6–8 hours, stirring occasionally if possible.
- Adjust seasoning with a pinch of salt and more brown sugar if desired.
- © Around My Family Table
Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 387
Total Fat: 4g
Saturated Fat: 1g
Trans Fat: 0g
Unsaturated Fat: 3g
Cholesterol: 0mg
Sodium: 28mg
Carbohydrates: 80g
Fiber: 8g
Sugar: 36g
Protein: 9g
Did you make this recipe?
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I’ve teamed up with friends to share a collection of slow-cooker breakfast recipes. There are ten tasty options to explore—perfect for busy mornings or for feeding a crowd. If you enjoy slow-cooker breakfasts, search the hashtag #crocktoberfest2013 on social platforms to find even more ideas shared during the event.
Featured recipes in the roundup include:
- Slow Cooker Breakfast Pumpkin Bread Pudding from Cook the Story
- Crockpot Breakfast Casserole from Eat Drink Love
- Pumpkin Oatmeal in a Crockpot from Peanut Butter & Peppers
- Apple Monkey Bread from That Skinny Chick Can Bake
- Crockpot Creamy & Savory Coconut Rice from Curry and Comfort
- Crockpot Southwest Breakfast Casserole from Cookie Monster Cooking
- Slow Cooker Ham & Swiss Frittata from 365 Days of Crockpot
- Sunday Slow Cooker Hashbrown, Ham, & Spinach Casserole from Slender Kitchen
- Crock-Pot Overnight Pumpkin Pecan Steel Cut Oatmeal from Kitchen Treaty
These make-ahead, hands-off breakfasts are ideal for fall mornings when you want comforting flavors without the morning rush. Try the pumpkin pie oatmeal as written, or customize it with your favorite mix-ins—nuts, dried fruit, a splash of milk, or a dollop of yogurt at serving time.