Sugar-Free Mom

Naturally Sweetened Sugar-Free, Keto, Low Carb Recipes for the whole family.

Crock Pot Pumpkin Pie Steel Cut Oats

GF
SC

This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.

 

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!!

 

 

 

Remember to subscribe to the Sugar Free Mom Newsletter for free and receive fresh recipe notifications delivered into your inbox!

If you try a recipe, please use the hashtag #sugarfreemom on instagram for a chance to be featured! Follow Sugar Free Mom on Facebook | Instagram | Pinterest | Twitter for all of the latest content, recipes and updates.

Print

Crock Pot Pumpkin Pie Steel Cut Oats

Calories 171 kcal
Author Brenda Bennett | Sugar-Free Mom

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

  1. Combine all ingredients in your slow cooker and cook on low for 8 hours. Enjoy!

Recipe Notes

Weight Watchers PointsPlus: 4*

Nutrition Facts
Crock Pot Pumpkin Pie Steel Cut Oats
Amount Per Serving (1 g)
Calories 171 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 3mg0%
Carbohydrates 32g11%
Fiber 6g25%
Sugar 3g3%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.
Blessings, Brenda

 

Other Crock Pot recipes you might like:

Reader Interactions

Comments

  1. Yay! I am so excited to try try this, I hate making fresh oats in the morning (or anything for that matter). I love overnight oats in the summer, but like to eat them hot in the fall and winter, this is an easy solution I hadnt thought of.

    Reply

    • No the water amount is specifically for using steel cut. Maybe try my apple oatmeal recipe for the crock pot and replace the apple with pumpkin.

      Reply

  5. Love this, just set this up to have in the morning. I doubled the recipe because I will eat this like crazy and need to eat more due to training for races. However, I added this into my program to calculate calories using the brands I used and the calories are FAR lower than what you have…..why is that? How do you calculate your calories? Did you calculate in your honey or sugar sub? I did it without any added honey, stevia or natural sweetener. I like to add as I go to get the right taste. Maybe it’s just the brands I use.

    Reply

    • I calculate using nutritiondata.com and then use the weight watchers online for points. Not sure why you have a change. My steel cut oats are from Trader Joes and are 150 calories for 1/4 cup dry. I used 1 cup in the recipe. I will recheck it and let you know.

      I just rechecked it on nutritiondata.com and had the wrong amount of steel cut oats pulled in!!! YOU Are so awesome! thank you so much!!! Now that is way lower and better!

      Reply

      • Awesome! 🙂 I’m a health junkie and I always have to add things into my food diary accordingly. Glad to help and now we can have a really BIG bowl of oatmeal 😉 I love big bowls of oatmeal in the morning. I had this this morning, woke up to the delicious smell of pumpkin and spices. Mmmmmm yum! Added some stevia and a little drizzle of honey and a touch of cinnamon on top. Yum yum yum, this will keep me going at least until lunch. Thank you for the recipe

        Reply

  8. I have just found your website, and I am definitely hooked! Love, love, love! 🙂 I was planning to make your meatloaf reciped yesterday, and found that the recipe no longer connected when clicking on it. Would it be possible for you to post that again please? I am hoping to try again tonight. Thanks for sharing your wonderful recipes!

    Reply

    • You will probably need to reduce cooking time to only 3-4 hours. I’ve not tried quick steel cut in the crock pot.

      Reply

      • my husband went out last night and found me the regular ones. I was so excited to try it this morning…what did i do wrong? there was no pumpkin flavor 🙁 I followed the directions exactly. So bummed! Tonight it will have to be the Banana steel cut oats

        Reply

        • I’m sorry that happened. I don’t know why you couldn’t taste a pumpkin flavor. Did you use the pumpkin spice? Maybe you need to increase the pumpkin spice by a teaspoon. We tasted the flavor right away especially because it is without sugar and then you can add whatever you like. What sweetener did you use?

          Reply

          • yes, i used the pumkpin spice but no sweetner. I am not big on sweetners. i am so bummed! is there a difference in Pumpkin Puree and just canned Pumpkin? We had organic Pumpkin (in a can). We were wondering if maybe that was the problem. regardless, I’m still so excited to try other recipes 🙂

          • I found that without any sweetener the pumpkin flavour didn’t really register on my tongue, but when we added maple syrup it tasted exactly like pumpkin pie!!

  14. Made these overnight & ate them this AM…..so very yummy! It was wonderful to wake up to the pumpkin smell 🙂 This is going to be a winner this winter for sure! One thing I forgot was to spray the inside of my crock pot with non-stick spray…..it took some soaking, but next time….I will be prepared!
    Thanks for the yummy recipe!

    Reply

  16. I found this recipe via Pinterest. I have it in my crock pot and can’t wait to try in the morning. I think my one-year-old son will also enjoy this. Thanks! 🙂

    Reply

  18. will this be “re-heatable?” i won’t be able to eat all the portions at once! how long will it be good for?

    Reply

  19. thanks so much for posting this recipe. my kids, husband, and I LOVE it. a friend told me about sugarfreemom.com. i am so happy she did!!

    Reply

  20. Have made this a couple times, don’t like the taste of the sweetener, but without it it is absolutely delicious, I put it in my rice cooker before bed and put on the timer so so good!!! We sweeten in the morning to our taste, I also double the recipe and the family reheats in the morning for a couple days

    Reply

    • there is no lactose in this recipe. as far as gluten free, you need to check with your doctor for the steel cut oats you should purchase.

      Reply

  23. To Megan and everyone else trying to find out where to buy steel cut oats. I’ve had a friend in California tell me they found them at a 0.99 cent store. Since we no longer have one where I live I went to Big Lots! I found a small container of them for $2.00 a piece. I’ve made the apple/cinnamon and it turned out great! Will be making the Pumpkin steel cut oats tomorrow night! Just need 1 more ingredient to do so. For those who only have the larger crocks remember you can refrigerate/freeze leftovers for future breakfasts!
    Enjoy!
    Vince
    🙂

    Reply

    • Vince,

      I am so glad you mentioned freezing! I have seen pre-cooked Steele cut oats at Trader Joe’s so I assumed it would be something worth trying.

      Thanks!

      Reply

  25. A rice cooker with a porridge setting is the easiest and best way I’ve come across to make steel cut oatmeal. I’ve been making this recipe in a rice cooker for quite awhile now.
    Pumpkin Oatmeal

    1 ¼ cup Steel Cut Oats
    ½ cup Rolled Oats
    ¼ cup Brown Sugar
    ½ cup Honey
    ½ cup Raisins
    ¼ cup Chopped Dates
    1 ½ cup Skim Milk
    2 ½ cup Water
    1/8 tsp Pumpkin Pie Spice
    1/8 tsp Cinnamon
    1/8 tsp Cardamom
    1 can (15oz or 1 ¾ cup) Pumpkin

    Probably a lot more sugars than most of your followers would use but the brown sugar and honey could easily be halved. I’m a bee keeper so I normally overdo the honey just because i have so much on hand.
    Makes 7 1cup serving at around 320 calories each.

    Reply

  27. 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 🙂

    Reply

  28. I made this yesterday & the whole family loved it! I added a bit of Splenda & skim milk to my portion and it was delicious!

    Reply

  29. 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! 😉

    Reply

  30. 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!

    Reply

  31. 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.

    Reply

  32. 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!

    Reply

  33. 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.

    Reply

  34. 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

    Reply

  35. 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!!)

    Reply

  39. 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!!

    Reply

  40. 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!!!

    Reply

Trackbacks

  10. […] Crock Pot Pumpkin Pie Steel Cut Oats – I made a double bath of these, put the oats into muffin tins, froze them, popped them out and stored them in a freezer bag. Then in the morning I take one out of the freezer, microwave for 1 minute, stir, and microwave for another minute. I used Bob’s Red Mill oats which are gluten free.  1=2 wwp+ […]

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

WP to LinkedIn Auto Publish Powered By : XYZScripts.com