This vegan Overnight Pumpkin Oatmeal is made with steel-cut oats and pumpkin purée in a slow cooker.
Fall is fading – the leaves have changed, fallen, and winter is threatening to make an appearance. That said, I’m not ready to move on from my pumpkin obsession. This oatmeal is the perfect way to combine my love of all things pumpkin with my love for breakfast. These oats are made with heart-healthy steel-cut oats, pumpkin purée, and whatever milk or milk substitute you prefer. Pour all your ingredients into a slow cooker, and walk away. Forget about it. Forget about it until morning, that is, when you’ll wake up to the delicious smell of fall. I mean pumpkin. (It’s the same thing, right?) This Overnight Pumpkin Oatmeal will fill you with pumpkiny goodness, with practically zero effort.
Overnight oats are ‘the thing’ right now– but normally they’re made using rolled oats in the fridge. They’re tasty, but cold. You can microwave them, but I always have issues with overflowing bowls when I try to microwave oats. As delicious as cold breakfasts like overnight refrigerator oats are, sometimes I want a hot breakfast. When the mornings are cold, and I have to have a pep talk with myself to crawl out from under my blankets, it really helps to have a hot breakfast already waiting. Cooking steel-cut oats in the slow cooker isn’t just a solution to the ‘cold breakfast’ dilemma, it also lets me eat even healthier oats!
To make your oats, start by spraying your slow cooker with oil. Don’t skip this step– crusted oats are not fun. Next, pour everything into the basin, and let them cook for 6-8 hours. Taste them in the morning, and add more sweetener if you need to. If you’re feeling fancy, add some berries and nuts to the oats. Next– and this is important– scoop any oats you aren’t eating into a different container, set the slow cooker basin in your sink, and then fill the basin with hot soapy water. If you have time to finish cleaning it out, go for it. If you don’t, that’s fine, clean it later. Whatever you do, don’t leave oats in the basin to harden while you’re at work. It won’t be pretty. As long as you start cleaning the basin right away, your clean-up will be easy! Enjoy your pumpkin-filled breakfast, and have a wonderful day!
Note: Please don’t try to use quick cook oats, instant oats, or even rolled oats for this. It won’t work, and you’ll just end up with mush. This needs to be made with steel cut oats.
If you’re looking for more overnight breakfast recipes, check out:
Overnight Pumpkin Oatmeal
- 1 cup steel cut oats (don't use rolled or quick oats)
- 2 1/2 cup water
- 2 1/2 cup milk OR milk substitute
- 1 15oz can pumpkin puree
- 1 TB ground cinnamon
- 2 tsp ground clove
- 1 tsp allspice
- 1/4 - 1 cup sugar (or substitute sweetener of choice)- Sweeten to taste
Spray or brush oil into slow cooker basin. Don't skip this step!!
Pour all ingredients into slow cooker and stir. Cook on low 6-8 hours.
Sometimes oats will stick to the side while cooking. To help with this, stir the oats about an hour into cooking. If you're doing this overnight, don't worry about it.
Serve with: fruit and/or nuts.
After you scoop all the oats out of the slow cooker basin, either clean it immediately or pour hot soapy water inside above the oatmeal line.