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Pumpkin Spice Slow Cooker Oats

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Course: Breakfast
Cook Time: 8 hours
Servings: 6


  • Slow Cooker


  • Cooking spray (preferably canola or olive oil)
  • 1 1/2 cup steel cut oats
  • 1/4 cup flax meal
  • 1/2 cup water
  • 2 cups milk of your choice
  • 1 can of pumpkin puree (100% pumpkin, not canned pumpkin pie mix)
  • 2 tsp. vanilla
  • 2 tsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • 1 1/2 cups walnuts (optional)
  • 1 1/2 cup raisins (or other dried fruit, optional)
  • 1/2 cup wheat germ (optional)


  • Coat slow cooker with spray. Add oats, flax, water, milk, pumpkin, vanilla, spices and salt to slow cooker. Stir until well-combined.
  • Cook on low for 6 – 8 hours.
  • Stir oats and divide into bowls. Add a splash of milk if it is too thick.
  • If using, top with raisins, walnuts and wheat germ.
  • Allow leftover oatmeal to cool. Refrigerate in a sealed container for up to a week. Reheat oatmeal on the stovetop or in the microwave before serving.



For extra sweetness, lightly drizzle maple syrup. Try your favorite dried fruits instead of raisins, like apricots or apples.
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