One of our favorite family recipes in the fall is this slow cooker pumpkin oatmeal recipe. Nothing tastes better to me on a cool morning than a warm breakfast. With a young family that can be tricky. What I love is that you can prepare the night before so that it’s ready for you first thing when you get up. This recipe also works well in an InstantPot.
Favorite Family Recipes • Slow Cooker or InstantPot Pumpkin Oatmeal Recipe
One of our favorite family recipes in the fall is this slow cooker pumpkin oatmeal recipe. Nothing tastes better to me on a cool morning than a warm breakfast. With a young family that can be tricky. What I love is that you can prepare the night before so that it’s ready for you first thing when you get up. This recipe also works well in an InstantPot.
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Servings: 8
Calories: 336kcal
Equipment
- Slow Cooker
Ingredients
- 6 cups liquid of choice milk, rice-milk, water
- 1 can pumpkin pie filling small can
- 1 1/2 cups steel cut oats
Instructions
- Spray slow cooker with oil spray.
- Put everything in a 3-6-quart slow cooker; stir well.
- Cover and cook on low overnight.
- Stir well before serving.
- Yields about 1 cup per serving.
Notes
You can also substitute pumpkin for a can of blueberry or cherry pie filling. Yummy!
Nutrition
Serving: 8g | Calories: 336kcal | Carbohydrates: 56g | Protein: 12g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 22mg | Sodium: 291mg | Potassium: 421mg | Fiber: 12g | Sugar: 9g | Vitamin A: 9113IU | Vitamin C: 4mg | Calcium: 279mg | Iron: 2mg
Originally published in 2011 and updated for 2022.
