Description
This Slow Cooker Pumpkin Maple Oatmeal is a warm, comforting breakfast that cooks overnight. With cozy spices, creamy oats, and a touch of maple sweetness, it’s the perfect start to busy mornings or relaxed weekends.
Ingredients
2 cups steel-cut oats
1 cup canned pumpkin
4 1/2 cups skim milk
1/3 cup brown sugar
1/2 cup pure maple syrup
1 1/2 teaspoons cinnamon
2 teaspoons pumpkin pie spice
1 tablespoon butter or margarine
1/3 cup pecan chips
Optional toppings: extra maple syrup, pecan chips, whipped cream
Instructions
Spray the inside of your slow cooker with nonstick cooking spray.
Add steel-cut oats, canned pumpkin, skim milk, brown sugar, maple syrup, cinnamon, pumpkin pie spice, butter, and pecan chips.
Stir gently to combine.
Cover and cook on low for 7 hours overnight.
Stir well before serving.
Top with additional maple syrup and pecan chips if desired.
Notes
Use steel-cut oats only—rolled oats will become mushy.|
Add pecans before serving for more crunch.
Dairy-free? Swap skim milk for almond, oat, or soy milk.
Store leftovers in the fridge for up to 4 days. Reheat with a splash of milk.
- Prep Time: 5 minutes
- Cook Time: 7 hours
- Category: Breakfast
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 290 kcal
- Sugar: 16 g
- Sodium: 85 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 5 mg