Pumpkin Pie Oatmeal

Mornings are getting darker and colder. This means I have an even harder time getting out of bed! It’s cold, dark and I’m grumpy. The last thing I want to do is make a complicated breakfast to start my day. That’s where these way too good to be true pumpkin oats come in. Not only are they insanely delicious, these oats are dairy free and low sugar. I used steel cut oats as they are higher in fiber and have a lovely nutty flavor. I also love to make a batch of these oats as part of my meal prep. Simply dump it all into your slow cooker and then forget about it for the next 4 hours. Once they have reached creamy, pumpkin pie glory, simple portion into a container and let it cool. Couldn’t be simpler. And these oats reheat so well in the microwave or on the stove. Take that dark and cold morning!! 

These oats would also be perfect for a cold Thanksgiving or Christmas morning. Instead of making a complicated breakfast, make these oats and put the toppings in bowls for a do it yourself breakfast! 

Go crazy with the toppings, I have listed a few of my favorites, but feel free to put whatever you want on the top!

Pumpkin Pie Oatmeal

Makes 8 cups of cooked oatmeal


  • 2 cups uncooked steel cut oats
  • 1 (15oz) can pumpkin puree
  • 3 teaspoons pumpkin pie spice
  • pinch salt
  • 1/4 cup honey 
  • 6 cups water
  • 2 cups coconut milk (can also use almond or cashew milk)
  • 1 tablespoon vanilla extract
  • Suggested toppings: maple syrup, dried cranberries, toasted coconut, toasted pecans or walnuts, chia seeds


Put oats, pumpkin, pumpkin pie spice, salt, honey and vanilla in a slow cooker. Next add water and nut milk. Stir to combine. Cook with the lid on at the low setting and cook for 4 hours. Serve hot with toppings of your choice. If storing in the fridge, make sure you fully cool oatmeal before putting in the fridge!