Creamy Crockpot Pumpkin Spice Steel Cut Oats

These Creamy Crockpot Pumpkin Spice Steel Cut Oats are a delicious, healthy and hearty breakfast!  Serve a bowl up with extra brown sugar and cream.  And add extra toppings if you wish, like shredded coconut and nuts!

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Welcome back to the last day of Crockpot Week that I shared with Tara of Suburble!  We have been busy cooking up dishes we hoped would make your life and meal planning a little easier!  So far we’ve shared Crockpot Roast Beef & Gravy, Crockpot Sloppy Joes, Crockpot Maple Glazed Ribs and Crockpot Spaghetti Sauce.

I thought I would end off the week with a breakfast recipe, so I made Creamy Crockpot Pumpkin Spice Steel Cut Oats.  I have always been curious about making steel cut oatmeal in the crockpot, because the idea of waking up to a hot breakfast just sounded SO good.  But here’s the thing…steel cut oats in the crockpot overnight just.  doesn’t.  work.  It doesn’t.  Having oatmeal in a crockpot overnight is too long, and the oatmeal will either burn or turn to mush or both.  #askmehowiknow

But this doesn’t mean you can’t cook steel cuts oats in the crockpot, you just have to have your timing right.  This recipe is a 3 hour crockpot recipe, which means you have to think ahead about when you want to serve it.  For example, you could make it during the day on Sunday, and then put it in the fridge to be enjoyed over the course of the upcoming week.  This is really handy for busy school mornings when the kids can just help themselves to a scoop, warm it up in the microwave, and then enjoy a healthy home made breakfast.

Creamy Crockpot Pumpkin Spice Steel Cut Oats  {A Pretty Life}

Or if you are planning a brunch you could start the crockpot early in the morning and have it ready for a late breakfast.  Even though the timing is short and maybe a little awkward, it is worth it for the delicious end result!  And actually, the nice thing about making it in the crockpot is that you don’t have to watch, or keep stirring the oatmeal to make sure it doesn’t burn, like you would have to in a pot on the stove.  Using a crockpot makes this oatmeal perfectly creamy and delicious!  It’s worth the planning!

Creamy Crockpot Pumpkin Spice Steel Cut Oats  {A Pretty Life}

Because it’s fall, and I’m basically obsessed with pumpkin, I wanted to give this recipe a pumpkin twist.  The addition of pure pumpkin, cinnamon, ginger and nutmeg make this Creamy Crockpot Pumpkin Spice Steel Cut Oats a delicious and nutritious breakfast!

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Creamy Crockpot Pumpkin Spice Steel Cut Oats

Servings 6

Ingredients

  • 1 1/2 cups steel cut oats see notes
  • 3 cups whole milk
  • 3 cups water
  • 1 cup pure pumpkin
  • 1/4 tsp salt
  • 3 tsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp nutmeg
  • 1 tsp vanilla
  • 1/3 cup brown sugar
  • 1/3 cup raisins

Instructions

  1. Add all of the ingredients to a crockpot, and mix well.
  2. Cover and cook in the crockpot on low for 3 hours.
  3. Stir oatmeal well, and serve it up with extra brown sugar and cream. I also like to top it off with extra raisins, some shredded coconut and almonds.
  4. Enjoy!

Recipe Notes

You have to use Steel Cut Oats in this recipe, as regular oats just won't withstand the length of cooking and will just turn to mush. You can find Steel Cut Oats in most grocery stores in the cereal aisle, or specialty/natural foods section.

Creamy Crockpot Pumpkin Spice Steel Cut Oats  2{A Pretty Life}

Enjoy!

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Don’t forget to head on over to Tara’s blog to get another great crockpot recipe!  She made Crockpot Chicken Tortilla Soup!

Crockpot Chicken Tortilla Soup

Looking for more crockpot recipes?  Follow my Crockpot Pinterest Board!



Have a delicious day!

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10 Comments

  • Reply Sarah October 7, 2015 at 12:49 AM

    Now that I think of it – I don’t think I’v ever actually cooked oatmeal in the crock pot – time to change it and this sounds like the perfect recipe to start with! I bet this will make my kitchen smell amazing!

  • Reply Abby October 7, 2015 at 11:49 AM

    You’re not the only one currently nursing a pumpkin addiction! I have a half-used can of it that I opened the other day for scones. I’ve been scouring the internet for the best recipe(s) to use the other half for, and this one just made the short list. Yum!

    I’m hosting a link party on my blog and would for you to stop by and link up with us! http://winsteadwandering.com/the-alder-collective-link-party-no-1/

  • Reply Dina October 7, 2015 at 12:46 PM

    I love everything Pumpkin Spice! This sounds perfect for a cold fall day. Thanks for sharing on Creative K Kids’ Tasty Tuesdays link up. Hope to see you back next week.

  • Reply Carol October 7, 2015 at 1:10 PM

    This is a great idea for a fall oatmeal breakfast. I will have to try this. Thanks for the recipe!

  • Reply Heidi October 9, 2015 at 11:00 PM

    This looks delish! Can’t wait to try!

  • Reply Kimberly in NC October 10, 2015 at 11:14 AM

    I cook regular old fashioned oats in my crock overnight on the keep warm setting every weeknight and we love it. It’s 2 heavy cups of oats, about 1/4 cup brown sugar, dash of salt, 1 tsp cinnamon, dash of vanilla, 1-2 T coconut oil or butter, 1 cup milk, 3 cups of water….stir in a dish that will fit in a large crockpot and add water under it (in the crockpot) and cook on keep warm for 7-10 hours. Can easily be reheated as leftovers. It’s not runny, more like a baked oatmeal.

    • Reply Jo-Anna@APrettyLife October 13, 2015 at 10:13 AM

      Oh this sounds delicious! I’m on the lookout for a new crockpot, so I’m going to make sure ours has a warm setting this time…I really want to have overnight oatmeal! Thank you for sharing your recipe Kimberly!

  • Reply Quinn Caudill October 13, 2015 at 10:20 AM

    Oh my god that looks so tasty. Pinned! Thanks for sharing with us at #Throwback Thursday link party. Please join us again next week and invite your friends to join.

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