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Slow Cooker Pumpkin Oatmeal (Vegan)

side, close up view of pumpkin oatmeal in a white bowl with raisins on top, almond milk, and a silver spoon
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Slow cooker pumpkin oatmeal is a great breakfast for the fall season. There’s nothing quite like waking up to a warm and comforting bowl of pumpkin oatmeal. This autumn delight not only fills your kitchen with the aroma of fall spices, but also offers a hearty and nutritious start to your day. Instructions to make this hassle-free oatmeal recipe in the Instant Pot are also included.

Ingredients

Units Scale
  • 1 cup steel cut oats
  • 1/2 cup pure pumpkin puree
  • 1 teaspoon pumpkin pie spice (or 1/2 teaspoon cinnamon)
  • 2 cups milk of your choice (I used almond milk)
  • 1 1/4 cup water
  • 2 tablespoons maple syrup or honey (or more)
  • 1/2 teaspoon vanilla extract

Instructions

Slow Cooker

  1. Spray slow cooker generously with cooking spray.
  2. Add all ingredients to the slow cooker. Stir to mix well.
  3. Cook HIGH 3-4 or LOW 6-8 hours.
  4. Stir well before serving.

Instant Pot

  1. Spray the Instant Pot generously with cooking spray.
  2. Add all the ingredients. Stir gently to mix well. Select manual setting. Adjust pressure to high, and set time for 4 minutes.
  3. Allow for pressure to natural release.
  4. Stir well before serving.

Notes

Your oatmeal will thicken slightly as it cools.

Cook time calculated using slow cooker.

Nutrition

Find it online: https://fitslowcookerqueen.com/slow-cooker-pumpkin-pie-oatmeal/

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