Slow Cooker Pumpkin Pie Steel-Cut Oats
  • 1cup steel-cut oatsgluten free if desired, not quick-cooking variety
  • 4cups milk or unsweetened plain almond or soy milk
  • 1/2cup pumpkin pureenot pie filling
  • 3Tbsp maple syrup
  • 1tsp vanilla extract
  • 1tsp pumpkin pie spice or ground cinnamon
  • 1/4tsp salt
  • 1/2cup plain Greek yogurt or plain dairy-free yogurt
  • 1/2cup chopped pecans
  1. In slow cooker, combine oats, milk, pumpkin puree, maple syrup, vanilla, pumpkin pie spice or cinnamon, and salt. Cover and set to cook on low for 8 to 9 hours (set it right before you go to bed).
  2. In the morning, stir oats well, scoop into bowls, and garnish with yogurt and pecans. Reheat leftovers throughout the week in pot on stovetop with a splash of milk or water.
Recipe Notes

No slow cooker?

This recipe can also be made on the stovetop. Just combine all the ingredients except the yogurt and pecans in a large pot and bring to a boil. Reduce the heat to medium-low and cook, uncovered, for 25 to 30 minutes, stirring often. Scoop the porridge into bowls and garnish it with yogurt and pecans.

Nutrition Facts
Slow Cooker Pumpkin Pie Steel-Cut Oats
Amount Per Serving
Calories 231 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 2g 10%
Sodium 173mg 7%
Total Carbohydrates 25g 8%
Dietary Fiber 4g 16%
Sugars 8g
Protein 9g 18%
* Percent Daily Values are based on a 2000 calorie diet.