These pumpkin pie steel cut oats will be your new favorite breakfast when you wake up to them already cooked in the morning! This delicious breakfast cooks in the slow cooker all night so you can wake up to an amazing breakfast 🙂
I’m afraid I’ve been holding onto this recipe for a while. I’ve been making pumpkin pie oats with rolled oats or steel cut oats on the stove for a couple years now but I thought I’d work on a crockpot recipe before sharing. You can of course cook these on the stove if you so choose, but if you’d like to just wake up to these in the morning and not have to work for your breakfast, break out your slow cooker 🙂 I do actually prefer these oats after they’ve had a chance to sit in the slow cooker for at least 30 minutes before serving and after cooking as they absorb a lot of extra liquid that I don’t like having in my oatmeal. So if you can work that into your cooking time, do so, but if not they’re just as delicious served immediately.
As a small side note, Food Doodles is finally on Twitter for anyone that would like to follow us or just get in touch that way. You can find us here @FoodDoodles. I’m super new to twitter and really have no idea what I’m doing, but for now I’ll at least be posting links to new posts if you’d prefer to get updates through Twitter instead of Facebook, RSS, or Email subscription.
Pumpkin Pie Steel Cut Oats in the Crockpot
Ingredients
- 2 cups steel cut oats
- 1 15 oz can of pumpkin or about 1 3/4C
- 1 - 400 mL or 14 oz can full fat coconut milk plus enough water to make 7C about 5 1/4C water
- 1 tablespoon vanilla
- 1 tablespoon + 1 tsp pumpkin pie spice
- 1/2 cup honey or maple syrup or leave unsweetened and add after it's been cooked
Instructions
- Put all ingredients in your crockpot. Mix well and set to cook for 5-6 hours on low. Serve hot with milk or a dollop of greek yogurt, extra honey or maple syrup and a sprinkle of cinnamon.
- If you have leftovers, they keep well in the fridge but can also be frozen in small portions to take out when needed for a quick breakfast.
Comments & Reviews
Kelly says
This recipe is so good! I used rolled/old fashioned oats. I put the same ingredients and amounts – except for water only 3 cups water! I also substituted whole milk for coconut because I didn’t have any. I cooked them in the crockpot on high for 2 hours and they were good and ready! I added maybe a tsp of brown sugar to my bowl before eating, so delish! Thank you for this recipe!
MarinaBlu says
Just tried these and they are yummy. I stored them in individual containers in the fridge after I cooked them. I added a tablespoon of raisins and a teaspoon of raw honey to each dish. It is very satisfying and great for any meal or snack!
Coconut Panna Cotta says
love the idea of making this in a crock pot! looks sooo good! thank you
Shannon says
This looks delicious, pumpkin is my absolute favorite! I am curious how you make it on the stove. I am a cooking newbie so would really appreciate if you could list the directions. Thanks in advance! 🙂
Heidi @ Food Doodles says
No problem at all! When making steel cut oats, I bring the water to a boil, add the oats and then simmer for 20-30 minutes until they are as soft as I like them, stirring every once in a while so they don’t stick to the bottom. Then I turn off the heat and let them sit 5 minutes before serving so they can absorb a little of the liquid. I’d do the same with this recipe using the other ingredients, combining the milk and pumpkin and everything before adding the oats 🙂
Olivia says
If I’m wanting the recipe to be lower in fat, can I just substitute regular milk for the coconut?
Heidi @ Food Doodles says
Absolutely! Any liquid will work, I like the coconut milk for its creaminess and to keep it dairy free, but any milk even low fat I’ll work just fine 🙂
Maya @ Maya - Kitchenette says
Yummy ! Pumpkin Pie Steel is so nice.. 🙂
rowanvamp0 says
I’m about to make this and I’m wondering if I used 2 percent milk if that would work also I would need 7 cups total of the milk?
Stephanie says
I’m trying this recipe tomorrow. Thanks for sharing.
Corrine says
Hi
I was so excited and told my kids before bedtime what we were going to have for breakfast. I have super picky eaters, so I prepped them to anticipate the flavor, and not be worried about how it looks.
I set my crockpot on low, and let it cook over night: 6 1/2 hours. When I checked it, it wasnt’ close to being done! I cranked it up to high for 20 min, and tried it with my oldest daughter who leaves first. She was not thrilled (the oats were chewy and sitting in a pool of liquid.) I didn’t push her to eat it because I was worried she might get a stomach ache from undercooked oats.
After an hour on high, it had improved, but was not where it should be yet. My second child was up and we tried it then. It was edible, but not the soft texture it should be.
I had to leave then. With the cooker still on high, and me not returnign for 6 more hours, I had to turn it off and leave.
I’ve returned and it seems done. Much softer, with just a bit of the chewiness that (I think) is usual with steel cut oats.
The flavor is has come up a bit, but is still less flavorful than I had hoped.
It’s been sitting out for 6 hours. I am nervous about feeding it to my family. I don’t know if it’s safe to eat. If it is, I would definitely put in the leftover cup of pumpkin pie filling.
I’ve used this slow cooker only once before. It worked fine then. Any ideas what went wrong? I definitely followed the recipe, the sole change being that I used Libby’s pumpkin pie filling (already seasoned and sweetened), instead of plain pumpkin and putting in my own spices.
Thanks for any suggestions you might have. :
Sue says
I made this last week, and it was delicious! I added a tiny bit of brown sugar and heavy cream when I served it. This makes a huge amount of oatmeal, but it reheats well. We ate it all week. It is really important to use STEEL CUT OATS if you are going to use a slow cooker! Thanks for a super easy, nutritious, yummy recipe.
Melissa C. says
This combination was amazing. The only addition I made was a vanilla bean pod that I removed in the morning. Sooo good!
janet says
Can’t wait to try this! I make steel cut oats on the stove in big batches alot…but the pumpkin addition sounds amazingly scrumptious!!
Kristen says
Thanks Heidi! I was actually impatient (Imagine that) and went ahead and tried the recipe with the quick cook steel cut oats. I made them on the stove. I followed the recipe exactly except for the oats. It turned out perfectly. It took approximately 30 minutes to cook. Great recipe.
Heidi @ Food Doodles says
Awesome Kristen! Thanks for letting me know! I’m so glad you enjoyed it 🙂
betty says
‘WOW’ this is awesome!!!!! just loved it. i’ll never eat s c oats any other way again.
i followed the recipe exactly and they turned out perfect. its only me so i froze in serving
size containers. no more skipping b-fast
thanks ever so much for sharing
Kristen says
Have you tried this with the quick cook steel cut oats? I know that it won’t take as long to cook. I have the quick cook steel cut oats on hand. Thanks!~
Heidi @ Food Doodles says
No sorry, I haven’t tried using faster cooking steel cut oats. I did try this with rolled oats though and since they don’t need as much cooking they just turned to mush so I wouldn’t recommend it. You could always make this on the stove top with the quick cook oats if you want to do that. And if you do end up trying it you may need to adjust the amount of liquid too since they need less liquid to cook.
Carolyn Bogart says
This is APROX calories./nutrition. I used 7 servings as a baseline. So, I’m good for a warm breakfast that tastes like pie all winter long….
Ingredients: Calories Carbs Fat Protein Sodium Sugar
Quaker Steel Cut Oats – Oatmeal, 2 cup (dry) 1,200 216 20 40 0 8 Ico_delete
Silk – Pure Coconut Milk, 1.5 cup 120 11 8 0 68 9 Ico_delete
Honey, 0.5 cup 515 140 0 1 7 139 Ico_delete
Vanilla extract, 1 tbsp 37 2 0 0 1 2 Ico_delete
Spices – Pumpkin pie spice, 1 tsp 6 1 0 0 1 0 Ico_delete
Spices – Pumpkin pie spice, 1 tbsp 19 4 1 0 3 0 Ico_delete
Libby’s – Canned Pumpkin, 1 cup 80 18 1 4 10 8 Ico_delete
Libby’s – Canned Pumpkin, 3/4 cup 60 14 1 3 8 6 Ico_delete
Add Ingredient
Total: 2,037 406 31 48 98 172
Per Serving: 291 58 4 7 14 25
Carolyn Bogart says
this looks WONDERFUL….I like flavor in my oatmeal and now it’s kind of cheating..having my pie for breakfast….thank you for sharing.
louise says
Just curious as to how many servings does this recipe yield?
Bonnie says
Is nutritional info available?
ANNE L. Texas says
made this Sunday night and have been eating it for breakfast all week. with a dollop of peanut butter on top it is sheer heaven! thx for the recipe
Diane says
Sounds delish…however I’ve never used steel cut oats, only “regular” fast-cook oats. I assume that since they cook overnight that these would get too mushy (?). I guess I need to investigate steel cut oats. 😉
Beth Visconti says
Do you know if you could substitute quinoa or wheatberries for the oats? My daughter seems to have an issue with oats.
Lisa says
Do you have to use full-fat milk?
Amber says
I am soo trying this recipe for tomorrow morning as a surprise — my children love oatmeal. It sounds quite tasty, AND I happened to have all the ingredients already, so in the crockpot it went. Looking forward to it– thanks!
Amber says
We tried it and it was a hit! Thanks! I’m pinning it now, as well as the no bake granola bars that I came to your site to see originally (haven’t tried the latter yet).
Holly orozco says
If I would like to eat breakfast at 7am what time should I start this and would I cook on high or low? I’m sooo excited to try this!
Tiffany Tracy says
I came across your blog recently and I am an avid clean eater and I can not wait to try so many of your recipes! I tried this steel cut oat recipe last night and it was amazing.
Lyndsay says
I attempted to make steel oats in the crock pot last night without a recipe and it didn’t turn out good. I am going to try your recipe however I can’t use coconut (daughter is allergic) I wonder how it would be with almond milk or regular milk?
Heidi @ Food Doodles says
Yes! Any kind of milk will work!
Ann Key says
I have been making a similar recipe for years. In addition to the ingredients you have above I like to give it an additional protein and fiber boost by including ground flax seed meal, cottage cheese or ricotta , and an egg which I toss in the blender to smooth everything out and then proceed as instructed in your recipe. For the volume you are making above I would use:
1 Cup cottage or ricotta cheese
2 eggs
4 T flax seed meal
Although the flavor won’t change much from your recipe my granddaughter thinks it tastes like pumpkin cheese cake and it is the only way you can get her to eat oatmeal.
Melissa C. says
Oh, I definitely have to try it this way!
Erika @ Gluten Free Diet Guide says
I have been doing steel cut oats in the crockpot for about a month now, but it hadn’t occurred to me to make a pumpkin pie flavor. Wow! Talk about packing a punch for your breakfast (and totally tasting like pumpkin pie). My oldest would eat pie every day of the week, so this would probably be very tempting for her.
Love this! Trying this the next time, for sure.
gina says
i have to agree…anything adding pumpkin as an ingredient to=yum. and…where is my crockpot anyway? now a reason to locate it;)
Elina (Healthy and Sane) says
I haven’t made steel cut oats in years precisely because i’m not a morning person and they just take SO long to make! I need to try this recipe – sounds perfect on a cold winter morning 🙂
PS – I just followed you on twitter (@elinaholbrook) 🙂
em says
looks like a great recipe. i love that you can use your slow cooker for this, too!
Lottie @ Lottiesworldofcakes says
This looks so yummy!
Sonia The Healthy Foodie says
Sheesh… I think I need a slow cooker now, just so I can make these. They look so good! I would never have thought of mixing pumpkin with coconut. Sounds like a winning combination, though!
Beautiful pictures too! Makes me want to dig right in. (Oh how I wish!)
And glad you’re on twitter now. Of course, I follow you! :o)
Richa@HobbyandMore says
love these pumpkin pie crockpot oats.. definitely takes the effort out of breakfast.. but not the fun!.
Nicole, RD says
YUM! I’m loving it! I bet the honey and pumpkin together would be wooonderful!
Michael says
can you use milled oats as it call for steel cut is there a difference
Heidi @ Food Doodles says
By milled oats, do you mean rolled oats? Steel cut oats are different, the oat is just cut into 2-3 pieces instead of rolled and flattened. They cook for considerably longer and absorb much more liquid so this recipe will not work with rolled oats. I hope that helps!
Lindsay @ Pinch of Yum says
Wow, Heidi! this looks fantastic. I just had some pumpkin pie oatmeal for breakfast but mine did not have coconut milk – what a cool idea!
Estela @ Weekly Bite says
I love that this is made in a crockpot! Yum 🙂
pure2raw twins says
love the idea of making this in a crock pot! looks sooo good!
Rawkinmom says
Just posted about pumpkin….this would be great!!! I sold my crockpot years ago…..wishing I had it back now!!! 🙂
Maryea {Happy Healthy Mama} says
Crock pot recipe + pumpkin pie flavor= win! Love this. I will be trying it sometime this week. Thank you! 🙂
Claudie says
So glad you are on twitter now 🙂 Just followed you!
As for the recipe — this is a wonderful idea to break form the regular breakfast routine, and it must taste delicious with that coconut milk.
Cookie and Kate says
I love this idea! I never thought to cook steel cut oats in my neglected slow cooker. Thanks!