DisclaimerTerms Of UseGDPR PolicyCookie Policy

tastymomrecipes

Slow Cooker Pumpkin Oatmeal Creamy Breakfast Delight

by
- 1 cup rolled oats - 1 cup canned pumpkin puree - 4 cups almond milk (or preferred milk) - 1/4 cup maple syrup (or honey) - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon salt - 1/2 cup chopped pecans or walnuts - 1/2 cup dried cranberries or raisins - Fresh fruit for topping (e.g., banana slices or apple pieces) When I make this slow cooker pumpkin oatmeal, I focus on using simple, wholesome ingredients. The rolled oats serve as the base. They create a warm and hearty texture. Canned pumpkin puree adds a creamy and rich flavor. It’s packed with vitamins too! Almond milk or any milk you prefer makes it extra smooth. Sweeteners bring out the warm spices. I love using maple syrup as it adds a lovely depth. Vanilla extract gives a sweet aroma, while cinnamon and nutmeg add warmth and spice. A pinch of salt balances the flavors. For added crunch and sweetness, I toss in some nuts and dried fruits. Pecans or walnuts add a nice texture. Dried cranberries or raisins bring a fruity burst. Finally, I love topping my bowl with fresh fruits like banana or apple slices. They add brightness and extra flavor. First, I add the rolled oats, pumpkin puree, and almond milk to the slow cooker. It's important to mix these well. You want all the oats to soak up that creamy pumpkin goodness. Next, I pour in the maple syrup and add the vanilla extract. Then come the spices: ground cinnamon, ground nutmeg, and a pinch of salt. Stir this mixture thoroughly. If you enjoy a bit of crunch, now's the time to fold in chopped nuts or dried fruit. Once everything is combined, I secure the lid on the slow cooker. I choose the setting: low for 6 to 8 hours or high for 3 to 4 hours. This slow cooking lets the flavors meld perfectly. The oatmeal will be creamy and the oats will be soft when it's done. After the cooking time, I give the oatmeal a good stir. This helps make it even creamier. If I want it thinner, I mix in a splash of almond milk. Now, it's ready to serve! I ladle it into bowls and top each with fresh fruit or a drizzle of maple syrup for extra sweetness. Enjoy the warmth and comfort of this creamy pumpkin oatmeal! When serving your pumpkin oatmeal, use a large spoon to dish it out into bowls. Each serving should be warm and inviting. For toppings, add fresh fruit like banana slices or apple pieces. You can also add a scoop of yogurt for creaminess. If you like it sweeter, drizzle extra maple syrup on top. To boost the flavor, consider adjusting the spices. You can add more cinnamon or nutmeg for a bolder taste. If you want a bit of heat, try adding a pinch of ground ginger or allspice. For texture, mix in chopped nuts like pecans or walnuts. Dried fruits like cranberries or raisins also add a sweet touch. Do you prefer thicker oatmeal? You can reduce the liquid slightly. For thinner oatmeal, add a splash of almond milk after cooking. The cooking time can also affect the texture. Cooking on low for 8 hours gives you a creamier consistency, while high for 3 hours may yield a firmer oatmeal. Adjust the time based on your preference. {{image_4}} You can switch up the flavors for your pumpkin oatmeal. Here are a couple of ideas: - Chocolate pumpkin oatmeal: Add 1/4 cup cocoa powder to the mix. This gives a rich, chocolatey taste that kids love. - Spiced apple or pear oatmeal: Toss in 1 cup of chopped apples or pears. Add an extra dash of cinnamon for a warm, cozy touch. These variations keep breakfast exciting and tasty. You can mix and match to find your favorites! Not a fan of almond milk? You have options! - Alternatives to almond milk: Use oat milk or coconut milk for a different flavor. Both work well to make your oatmeal creamy. - Sweeteners for different diets: If you want to avoid sugar, try using agave syrup or stevia. These options give sweetness without the extra calories. These swaps help you enjoy oatmeal while sticking to your diet. Make your oatmeal special with seasonal touches! - Using seasonal spices or fruit: In fall, try adding nutmeg or ginger. In spring, fresh berries brighten things up. - Ideas for holiday-themed oatmeal: For a festive twist, add crushed candy canes in December or pumpkin spice mix in October. These add a fun touch to your breakfast. These ideas let you enjoy the flavors of each season in your oatmeal. After you enjoy your creamy pumpkin oatmeal, store leftovers properly. Place the oatmeal in an airtight container. This keeps it fresh and tasty. You can store it in the fridge for up to five days. Always let it cool down before sealing the container. This helps prevent moisture buildup. Want to keep it longer? You can freeze your slow cooker pumpkin oatmeal! Scoop it into freezer-safe containers. Leave some space at the top for expansion. It will stay good for about three months. When you’re ready to eat, take a portion out and let it thaw overnight in the fridge. To reheat, place it in a pot on low heat. Add a little almond milk to help it become creamy again. Stir often to avoid burning. You can also use a microwave. Heat in short bursts, stirring in between. Make breakfast easy for busy mornings! You can prepare the pumpkin oatmeal in advance. Just cook it as directed. Once it's cool, divide it into servings and store them in the fridge or freezer. In the morning, you can quickly reheat a portion. If stored in the fridge, it takes about 2-3 minutes in the microwave. For frozen oatmeal, let it thaw overnight or reheat directly from the freezer. Just remember to add some almond milk for the best texture! Yes, you can use steel-cut oats. They need more time to cook. Use a 1:4 ratio of oats to liquid. For this recipe, use 1 cup of steel-cut oats and 4 cups of almond milk. Cook on low for 8 to 10 hours. The texture will be chewier and heartier. Your oatmeal is done when it's creamy and the oats are soft. Check for a thick, smooth texture. If it looks runny, cook it a bit longer. Give it a stir to mix everything well. The aroma will also be deliciously inviting. You can use fresh pumpkin instead of canned. Start by peeling and cubing the pumpkin. Boil the cubes until soft, then mash them. Use 1 cup of this fresh mash in place of canned puree. This adds a lovely, fresh taste to your oatmeal. Yes, this recipe can be gluten-free. Just choose certified gluten-free oats. Check labels to ensure no cross-contamination. Both rolled and steel-cut oats can be found gluten-free. This way, everyone can enjoy this creamy breakfast delight. This blog shared a simple, tasty recipe for slow cooker pumpkin oatmeal. You learned about the key ingredients like rolled oats, pumpkin puree, and almond milk. We discussed sweeteners and flavorings, plus options to enhance your meal. I hope these tips inspire your next breakfast. With easy variations and storage ideas, you can enjoy this dish throughout the week. Try it out, and have fun creating your own versions!
Save It Jump to Recipe

Ready to start your day with a warm and creamy treat? My Slow Cooker Pumpkin Oatmeal is the perfect breakfast for busy mornings. Loaded with pumpkin flavor and nutritious oats, this cozy dish is simple to make and full of fall vibes. Join me as I guide you through the easy steps to create this delightful bowl of goodness. Let’s dive in and enjoy a hearty breakfast together!

Ingredients

Main Ingredients

– 1 cup rolled oats

– 1 cup canned pumpkin puree

– 4 cups almond milk (or preferred milk)

Sweeteners and Flavorings

– 1/4 cup maple syrup (or honey)

– 1 teaspoon vanilla extract

– 1 teaspoon ground cinnamon

– 1/2 teaspoon ground nutmeg

– 1/4 teaspoon salt

Optional Additions

– 1/2 cup chopped pecans or walnuts

– 1/2 cup dried cranberries or raisins

– Fresh fruit for topping (e.g., banana slices or apple pieces)

When I make this slow cooker pumpkin oatmeal, I focus on using simple, wholesome ingredients. The rolled oats serve as the base. They create a warm and hearty texture. Canned pumpkin puree adds a creamy and rich flavor. It’s packed with vitamins too! Almond milk or any milk you prefer makes it extra smooth.

Sweeteners bring out the warm spices. I love using maple syrup as it adds a lovely depth. Vanilla extract gives a sweet aroma, while cinnamon and nutmeg add warmth and spice. A pinch of salt balances the flavors.

For added crunch and sweetness, I toss in some nuts and dried fruits. Pecans or walnuts add a nice texture. Dried cranberries or raisins bring a fruity burst. Finally, I love topping my bowl with fresh fruits like banana or apple slices. They add brightness and extra flavor.

Step-by-Step Instructions

Preparing the Ingredients

First, I add the rolled oats, pumpkin puree, and almond milk to the slow cooker. It’s important to mix these well. You want all the oats to soak up that creamy pumpkin goodness. Next, I pour in the maple syrup and add the vanilla extract. Then come the spices: ground cinnamon, ground nutmeg, and a pinch of salt. Stir this mixture thoroughly. If you enjoy a bit of crunch, now’s the time to fold in chopped nuts or dried fruit.

Cooking the Oatmeal

Once everything is combined, I secure the lid on the slow cooker. I choose the setting: low for 6 to 8 hours or high for 3 to 4 hours. This slow cooking lets the flavors meld perfectly. The oatmeal will be creamy and the oats will be soft when it’s done.

Final Touches

After the cooking time, I give the oatmeal a good stir. This helps make it even creamier. If I want it thinner, I mix in a splash of almond milk. Now, it’s ready to serve! I ladle it into bowls and top each with fresh fruit or a drizzle of maple syrup for extra sweetness. Enjoy the warmth and comfort of this creamy pumpkin oatmeal!

Tips & Tricks

Serving Suggestions

When serving your pumpkin oatmeal, use a large spoon to dish it out into bowls. Each serving should be warm and inviting. For toppings, add fresh fruit like banana slices or apple pieces. You can also add a scoop of yogurt for creaminess. If you like it sweeter, drizzle extra maple syrup on top.

Enhancing Flavor

To boost the flavor, consider adjusting the spices. You can add more cinnamon or nutmeg for a bolder taste. If you want a bit of heat, try adding a pinch of ground ginger or allspice. For texture, mix in chopped nuts like pecans or walnuts. Dried fruits like cranberries or raisins also add a sweet touch.

Perfecting Consistency

Do you prefer thicker oatmeal? You can reduce the liquid slightly. For thinner oatmeal, add a splash of almond milk after cooking. The cooking time can also affect the texture. Cooking on low for 8 hours gives you a creamier consistency, while high for 3 hours may yield a firmer oatmeal. Adjust the time based on your preference.

Variations

Flavor Variations

You can switch up the flavors for your pumpkin oatmeal. Here are a couple of ideas:

– Chocolate pumpkin oatmeal: Add 1/4 cup cocoa powder to the mix. This gives a rich, chocolatey taste that kids love.

– Spiced apple or pear oatmeal: Toss in 1 cup of chopped apples or pears. Add an extra dash of cinnamon for a warm, cozy touch.

These variations keep breakfast exciting and tasty. You can mix and match to find your favorites!

Dairy-Free & Vegan Options

Not a fan of almond milk? You have options!

– Alternatives to almond milk: Use oat milk or coconut milk for a different flavor. Both work well to make your oatmeal creamy.

– Sweeteners for different diets: If you want to avoid sugar, try using agave syrup or stevia. These options give sweetness without the extra calories.

These swaps help you enjoy oatmeal while sticking to your diet.

Seasonal Add-Ins

Make your oatmeal special with seasonal touches!

– Using seasonal spices or fruit: In fall, try adding nutmeg or ginger. In spring, fresh berries brighten things up.

– Ideas for holiday-themed oatmeal: For a festive twist, add crushed candy canes in December or pumpkin spice mix in October. These add a fun touch to your breakfast.

These ideas let you enjoy the flavors of each season in your oatmeal.

Storage Info

Refrigeration

After you enjoy your creamy pumpkin oatmeal, store leftovers properly. Place the oatmeal in an airtight container. This keeps it fresh and tasty. You can store it in the fridge for up to five days. Always let it cool down before sealing the container. This helps prevent moisture buildup.

Freezing Tips

Want to keep it longer? You can freeze your slow cooker pumpkin oatmeal! Scoop it into freezer-safe containers. Leave some space at the top for expansion. It will stay good for about three months. When you’re ready to eat, take a portion out and let it thaw overnight in the fridge.

To reheat, place it in a pot on low heat. Add a little almond milk to help it become creamy again. Stir often to avoid burning. You can also use a microwave. Heat in short bursts, stirring in between.

Meal Prep Ideas

Make breakfast easy for busy mornings! You can prepare the pumpkin oatmeal in advance. Just cook it as directed. Once it’s cool, divide it into servings and store them in the fridge or freezer.

In the morning, you can quickly reheat a portion. If stored in the fridge, it takes about 2-3 minutes in the microwave. For frozen oatmeal, let it thaw overnight or reheat directly from the freezer. Just remember to add some almond milk for the best texture!

FAQs

Can I use steel-cut oats instead of rolled oats?

Yes, you can use steel-cut oats. They need more time to cook. Use a 1:4 ratio of oats to liquid. For this recipe, use 1 cup of steel-cut oats and 4 cups of almond milk. Cook on low for 8 to 10 hours. The texture will be chewier and heartier.

How do I know when the oatmeal is done cooking?

Your oatmeal is done when it’s creamy and the oats are soft. Check for a thick, smooth texture. If it looks runny, cook it a bit longer. Give it a stir to mix everything well. The aroma will also be deliciously inviting.

Can I substitute pumpkin puree with fresh pumpkin?

You can use fresh pumpkin instead of canned. Start by peeling and cubing the pumpkin. Boil the cubes until soft, then mash them. Use 1 cup of this fresh mash in place of canned puree. This adds a lovely, fresh taste to your oatmeal.

Is this recipe gluten-free?

Yes, this recipe can be gluten-free. Just choose certified gluten-free oats. Check labels to ensure no cross-contamination. Both rolled and steel-cut oats can be found gluten-free. This way, everyone can enjoy this creamy breakfast delight.

This blog shared a simple, tasty recipe for slow cooker pumpkin oatmeal. You learned about the key ingredients like rolled oats, pumpkin puree, and almond milk. We discussed sweeteners and flavorings, plus options to enhance your meal.

I hope these tips inspire your next breakfast. With easy variations and storage ideas, you can enjoy this dish throughout the week. Try it out, and have fun creating your own versions!

- 1 cup rolled oats - 1 cup canned pumpkin puree - 4 cups almond milk (or preferred milk) - 1/4 cup maple syrup (or honey) - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon salt - 1/2 cup chopped pecans or walnuts - 1/2 cup dried cranberries or raisins - Fresh fruit for topping (e.g., banana slices or apple pieces) When I make this slow cooker pumpkin oatmeal, I focus on using simple, wholesome ingredients. The rolled oats serve as the base. They create a warm and hearty texture. Canned pumpkin puree adds a creamy and rich flavor. It’s packed with vitamins too! Almond milk or any milk you prefer makes it extra smooth. Sweeteners bring out the warm spices. I love using maple syrup as it adds a lovely depth. Vanilla extract gives a sweet aroma, while cinnamon and nutmeg add warmth and spice. A pinch of salt balances the flavors. For added crunch and sweetness, I toss in some nuts and dried fruits. Pecans or walnuts add a nice texture. Dried cranberries or raisins bring a fruity burst. Finally, I love topping my bowl with fresh fruits like banana or apple slices. They add brightness and extra flavor. First, I add the rolled oats, pumpkin puree, and almond milk to the slow cooker. It's important to mix these well. You want all the oats to soak up that creamy pumpkin goodness. Next, I pour in the maple syrup and add the vanilla extract. Then come the spices: ground cinnamon, ground nutmeg, and a pinch of salt. Stir this mixture thoroughly. If you enjoy a bit of crunch, now's the time to fold in chopped nuts or dried fruit. Once everything is combined, I secure the lid on the slow cooker. I choose the setting: low for 6 to 8 hours or high for 3 to 4 hours. This slow cooking lets the flavors meld perfectly. The oatmeal will be creamy and the oats will be soft when it's done. After the cooking time, I give the oatmeal a good stir. This helps make it even creamier. If I want it thinner, I mix in a splash of almond milk. Now, it's ready to serve! I ladle it into bowls and top each with fresh fruit or a drizzle of maple syrup for extra sweetness. Enjoy the warmth and comfort of this creamy pumpkin oatmeal! When serving your pumpkin oatmeal, use a large spoon to dish it out into bowls. Each serving should be warm and inviting. For toppings, add fresh fruit like banana slices or apple pieces. You can also add a scoop of yogurt for creaminess. If you like it sweeter, drizzle extra maple syrup on top. To boost the flavor, consider adjusting the spices. You can add more cinnamon or nutmeg for a bolder taste. If you want a bit of heat, try adding a pinch of ground ginger or allspice. For texture, mix in chopped nuts like pecans or walnuts. Dried fruits like cranberries or raisins also add a sweet touch. Do you prefer thicker oatmeal? You can reduce the liquid slightly. For thinner oatmeal, add a splash of almond milk after cooking. The cooking time can also affect the texture. Cooking on low for 8 hours gives you a creamier consistency, while high for 3 hours may yield a firmer oatmeal. Adjust the time based on your preference. {{image_4}} You can switch up the flavors for your pumpkin oatmeal. Here are a couple of ideas: - Chocolate pumpkin oatmeal: Add 1/4 cup cocoa powder to the mix. This gives a rich, chocolatey taste that kids love. - Spiced apple or pear oatmeal: Toss in 1 cup of chopped apples or pears. Add an extra dash of cinnamon for a warm, cozy touch. These variations keep breakfast exciting and tasty. You can mix and match to find your favorites! Not a fan of almond milk? You have options! - Alternatives to almond milk: Use oat milk or coconut milk for a different flavor. Both work well to make your oatmeal creamy. - Sweeteners for different diets: If you want to avoid sugar, try using agave syrup or stevia. These options give sweetness without the extra calories. These swaps help you enjoy oatmeal while sticking to your diet. Make your oatmeal special with seasonal touches! - Using seasonal spices or fruit: In fall, try adding nutmeg or ginger. In spring, fresh berries brighten things up. - Ideas for holiday-themed oatmeal: For a festive twist, add crushed candy canes in December or pumpkin spice mix in October. These add a fun touch to your breakfast. These ideas let you enjoy the flavors of each season in your oatmeal. After you enjoy your creamy pumpkin oatmeal, store leftovers properly. Place the oatmeal in an airtight container. This keeps it fresh and tasty. You can store it in the fridge for up to five days. Always let it cool down before sealing the container. This helps prevent moisture buildup. Want to keep it longer? You can freeze your slow cooker pumpkin oatmeal! Scoop it into freezer-safe containers. Leave some space at the top for expansion. It will stay good for about three months. When you’re ready to eat, take a portion out and let it thaw overnight in the fridge. To reheat, place it in a pot on low heat. Add a little almond milk to help it become creamy again. Stir often to avoid burning. You can also use a microwave. Heat in short bursts, stirring in between. Make breakfast easy for busy mornings! You can prepare the pumpkin oatmeal in advance. Just cook it as directed. Once it's cool, divide it into servings and store them in the fridge or freezer. In the morning, you can quickly reheat a portion. If stored in the fridge, it takes about 2-3 minutes in the microwave. For frozen oatmeal, let it thaw overnight or reheat directly from the freezer. Just remember to add some almond milk for the best texture! Yes, you can use steel-cut oats. They need more time to cook. Use a 1:4 ratio of oats to liquid. For this recipe, use 1 cup of steel-cut oats and 4 cups of almond milk. Cook on low for 8 to 10 hours. The texture will be chewier and heartier. Your oatmeal is done when it's creamy and the oats are soft. Check for a thick, smooth texture. If it looks runny, cook it a bit longer. Give it a stir to mix everything well. The aroma will also be deliciously inviting. You can use fresh pumpkin instead of canned. Start by peeling and cubing the pumpkin. Boil the cubes until soft, then mash them. Use 1 cup of this fresh mash in place of canned puree. This adds a lovely, fresh taste to your oatmeal. Yes, this recipe can be gluten-free. Just choose certified gluten-free oats. Check labels to ensure no cross-contamination. Both rolled and steel-cut oats can be found gluten-free. This way, everyone can enjoy this creamy breakfast delight. This blog shared a simple, tasty recipe for slow cooker pumpkin oatmeal. You learned about the key ingredients like rolled oats, pumpkin puree, and almond milk. We discussed sweeteners and flavorings, plus options to enhance your meal. I hope these tips inspire your next breakfast. With easy variations and storage ideas, you can enjoy this dish throughout the week. Try it out, and have fun creating your own versions!

Slow Cooker Pumpkin Oatmeal

Warm up your mornings with this delicious creamy slow cooker pumpkin oatmeal! Packed with wholesome ingredients like rolled oats, pumpkin puree, and sweet maple syrup, this easy recipe is perfect for a cozy breakfast. Simply combine all ingredients in your slow cooker and let it do the work while you relax. Discover how to make this tasty treat and impress your family with a satisfying breakfast! Click to explore the full recipe now!
Print Recipe Pin Recipe

Ingredients
  

1 cup rolled oats

1 cup canned pumpkin puree

4 cups almond milk (or any milk of your choice)

1/4 cup maple syrup (or honey)

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup chopped pecans or walnuts (optional)

1/2 cup dried cranberries or raisins (optional)

Fresh fruit for topping (e.g. banana slices or apple pieces)

Instructions
 

Begin by adding the rolled oats, pumpkin puree, and almond milk to the slow cooker. Pour in the maple syrup, followed by the vanilla extract, ground cinnamon, ground nutmeg, and salt. Use a large spoon to stir these ingredients thoroughly, ensuring everything is well combined.

    If you opt for added crunch and sweetness, gently fold in the chopped nuts and dried fruit at this point, or save them for garnishing before serving.

      Secure the lid on the slow cooker, and select the temperature setting: cook on low for 6 to 8 hours, or on high for 3 to 4 hours. The oatmeal is ready when it's creamy, and the oats are fully cooked.

        After the cooking time has elapsed, give the oatmeal a good stir to enhance its creamy texture. If you like your oatmeal a bit thinner, feel free to mix in an additional splash of almond milk.

          Serve the pumpkin oatmeal warm in individual bowls. Top each serving with an array of fresh fruit and, if desired, a drizzle of maple syrup for extra sweetness.

            Prep Time: 10 minutes | Total Time: 6-8 hours | Servings: 4-6

              - Presentation Tips: For an inviting touch, finish off with a light sprinkle of cinnamon on top. Serve alongside a small bowl of yogurt for creaminess, or garnish with a dollop of extra pumpkin puree to add color and flavor.

                Leave a Comment

                Recipe Rating