Ingredients
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2 cups water
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2½ cups milk of choice
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1 cup pumpkin purée
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1 teaspoon pumpkin pie spice
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1 cup steel-cut oats
Instructions
Add the water, milk, pumpkin purée, pumpkin pie spice, and steel-cut oats to the slow cooker. Stir until everything is evenly combined.
2. Slow-Cook the Oatmeal
Cover and cook on low for 4–8 hours. Cooking time varies depending on the slow cooker. Slow cookers without nonstick surfaces may run hotter, so check the oatmeal earlier and aim for around 5 hours if yours tends to cook quickly.
3. Check the Texture
When the oats are tender and the oatmeal has thickened, stir well. If it is thicker than you like, add a little milk and stir until it reaches your preferred consistency.
4. Serve Warm
Spoon the oatmeal into bowls and serve warm. Add your favorite toppings if desired.
Notes
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Use steel-cut oats: This recipe is designed for steel-cut oats, which hold their texture during slow cooking. Quick oats and rolled oats cook differently and may become mushy.
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Stir before cooking: Make sure the pumpkin purée is evenly distributed so every spoonful has a consistent flavor.
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Check your slow cooker: Cooking times vary by model. Start checking earlier if your slow cooker runs hot.
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Adjust the consistency: Add a splash of milk after cooking if the oatmeal becomes too thick.
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Use plain pumpkin purée: Pumpkin pie filling contains added sugar and spices, which can change the flavor and sweetness.
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Choose your milk: Dairy milk or unsweetened plant-based milk can both work. Use a plant-based option for a vegan version.
