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
- ¼ teaspoon salt
- 2 teaspoons pumpkin pie spice
- optional: ½ 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:
![Crock Pot Cocoa Steel Cut Oats [No Sugar Added]](https://www.sugarfreemom.com/wp-content/uploads/2013/04/cocoasteelcut41-320x320.jpg "Crock Pot Cocoa Steel Cut Oats [No Sugar Added]")
![Crock Pot Apple Oatmeal: [No Sugar Added]](https://www.sugarfreemom.com/wp-content/uploads/2013/04/crockpotoatmeal2-320x320.jpg "Crock Pot Apple Oatmeal: [No Sugar Added]")
Monica
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!!)
Joan
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
Cindy
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.
Cindy
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!
Brenda
good way to improvise!
Jill
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.
Diane
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!
Brenda
Welcome and glad you enjoyed the recipe!
Lisa Olson
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! 😉
Carolynn
I made this yesterday & the whole family loved it! I added a bit of Splenda & skim milk to my portion and it was delicious!
Amanda
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 🙂
Brenda
Thank you, I'm honored but no I don't offer classes. 🙂
kristie laas
i want to make this recipe for tomorrow for breakfast. i have a can of 100% natural pumpkin....is that what i use
Pete
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.
Trish
Yea! Another great recipe to use for holiday house guests. Thank you!!!
Brenda
thanks!
vincenchildersburg
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
🙂
Diane
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!
Megan @ MegGoesNomNom
This looks so homey and delicious! I just wish I had some steel-cut oats on hand! I only have old-fashioned. :-/
Jo
Is this gluten free? I cannot have Lactose or gluten.
Brenda
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.