Crock Pot Pumpkin Pie Steel Cut Oats
There’s nothing like waking up to a delicious aroma from your crock pot cooking you breakfast overnight while you were sleeping! How about the fantastic smell of pumpkin pie for breakfast?!!! Yes, you can eat these breakfast without any guilt!
Super healthy steel cut oats combined with pumpkin puree make this a winning breakfast for any household!
It doesn’t look like much here but wait till you stir it up!!!
This recipe has been on my mind for weeks, as soon as the fall cooler weather started here in RI I knew I wanted to adapt my Overnight Banana Steel Cut Oats to make this with pumpkin.
Stir up up upon waking and behold the pumpkin and oats of your dreams!! You can add your sweetener during the cooking time or leave it without added sugar and everyone can add their own sweetener of choice on top. Perfect either way. 🙂
I topped mine with a little honey and a sprinkle of nutmeg!!
Crock Pot Pumpkin Pie Steel Cut Oats
Ingredients
- 1 cup steel cut oats
- 3 cups water
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 teaspoons pumpkin pie spice
- optional: 1/2 cup honey or 2 teaspoons vanilla liquid stevia*
Instructions
- Combine all ingredients in your slow cooker and cook on low for 8 hours. Enjoy!
Notes
Nutrition
Other Crock Pot recipes you might like:
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
This isn’t sugar free unless you omit the honey…
Looks amazing but I don’t have a slow cooker. Could I make this in a dutch oven? For how long?
I just wanted everyone to know that I also had quick cooking steel cut oats, so I fixed on the stovetop. It only took about 15 minutes, and it’s delicious!!
Thanks for sharing Karen!
Did you calculate in honey or a different sweetener in the recipe?
Made this last night and was really excited for it this morning and was very yummy…rich but yummy. However….it was overcooked on the edges and had a layer of burnt stuff on top. I was able to salvage some of it but I was curious if there was something to solve that issue? BTW….thank you so much for your recipes. I do not have a creative mind for cooking and am so thankful to have found your site. So please don’t ever stop what your doing. Amazing!!!
I was so excited to make this last night but didn’t have pumpkin purée….so I substituted 2 4oz organic unsweetened applesauce. Delicious!!!! Thanks for the recipie!! Our new favorite!!
Would this recipe work in a rice cooker?
Brenda, I am so excited about this recipe. I love them all. Thank you so much for sharing your recipes with us!
Thanks Jennifer, hope you like it!
I cannot wait to try this.. i already do an apple/apple cider version.. and i LOVE pumpkin! Thanks..
I love this recipe, and make it often when we have guests over, or halve it and make it in my mini crock pot! We often add pepitas and walnuts when serving, along with maple syrup and sometimes cream! (usually milk). Delicious!! (I do notice that without sweetener, the pumpkin flavour is difficult to discern, but when you add sweetener, all of a sudden it tastes exactly like pumpkin pie!!)
I just found you site and have signed up for email.
When I make steel cuts oats in my slow cooker I use 1 cup of the oats and 4 cups water plus raisins and cinnamon.
The method I use is combine everything in a greases slow cooker and set it on warm instead of low.It doesn’t get over cooked that way.also if you want to decrease the time ,soak the grains for a few hours before you set it on warm. I use a 4 qt slow cooker. I also just put the leftovers in a glass covered dish and reheat it for the next 4 days. I haven’t tried pumpkin yet.I’ll have to check with my husband to see if he would be interested in trying it.
For the chocolate oats I thought that I might try adding homemade chocolate sauce instead of cocoa.(I make my own sauce using a bit of honey)
I’m looking forward to receiving the emails
Thanks for doing all the work for us all.
Joan
Sorry just a note after re reading. The honey I used (1/2 cup) was in the double batch in the crock pot, NO the muffins LOL! I also didn’t use Betty Crocker’s recipe, but I referred to it, to make sure I had the appropriate amounts of baking soda, and eggs! Her recipe called for 3 cups of sugar! An entire can of pumpkin and 4 eggs to mention a few.
I love this recipe, but it got over cooked in the crockpot! Since I made a double batch I didn’t want to waste all the good ness. This morning I decided to try to make the left over cooked pumpkin oatmeal into healthy muffins! I checked my trust Betty Crocker cookbook for pumpkin muffins and decided to try this.
1 1/2 cups whole wheat flour
2/3 cup almond flour
2 eggs
2 tsp baking soda
1 cup water
1 1/2 cups cooked cooled, steel cut pumpkin oats (Sugar Free Mom.com’s recipe) with 1/2 cup honey
1/3 cup chopped dates
I mixed it all in one bowl, greased a muffin tin and filled with 1/4 cup per muffin. I had just the right amount for 12 muffins and baked for 350 F for 25 minutes. They rose beautifully and taste devine! I did add a drizzle of pure maple syrup but it wasn’t needed.
If you email me, I can send you some picks! I’m going to make another batch to freeze and use carab chips instead of the dates this time so I have a variety! Maybe another batch with walnuts? Love how they turned out and I don’t have to waste my precious Steel Cut Oats!
good way to improvise!
Delicious. Cooked 2nd double batch today. 8 hours was a bit too long in my crock pot so, since it’s just as good warmed up, cooked 2nd batch today so I could keep an eye on it. 6.5 hours for my crockpot. Perfect.
Really good recipe! The last hour of cooking makes a real difference in the texture. I tweaked it a little with the addition of Splenda and a little butter after cooking (just one serving). I divided the rest up into Gladware containers and popped them into the freezer. I’ve never frozen oats ( or even reheated them, for that matter) so I am optimistic I will have a delicious breakfast all ready to be warmed up (and thinking this would be a great thing to take to work for reheating).
I am relatively new to your blog and am loving what I’m seeing…and eating! Thanks so much!
Welcome and glad you enjoyed the recipe!
I tripled this recipe in my crockpot, and it came out great. My kids loved it and left no leftovers! Thanks for the great recipe! 😉
I made this yesterday & the whole family loved it! I added a bit of Splenda & skim milk to my portion and it was delicious!
EEEEKKKK where in RI are you? I live in Norton Mass. Do you offer cooking classes? I was thinking of taking some at the Providence Crossfit, but might like them better with you 🙂
Thank you, I’m honored but no I don’t offer classes. 🙂
i want to make this recipe for tomorrow for breakfast. i have a can of 100% natural pumpkin….is that what i use