Go Back
–+ servings
Bowls of overnight pumpkin oatmeal on a table topped with berries.
Print Recipe
5 from 1 vote

Overnight Pumpkin Oatmeal

Make this Overnight Pumpkin Oatmeal in your slow cooker before you go to bed, and wake to a delicious and nutritious fall-inspired breakfast that’s ready to eat!
Prep Time10 minutes
Cook Time8 minutes
Time for pressure cooker to come to pressure10 minutes
Total Time28 minutes
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 4 servings
Calories: 351kcal
Author: Kadee & Desarae

Ingredients

  • 1 cup steel cut oats
  • ½ cup dark brown sugar
  • 1 cup pure pumpkin purée
  • 2 cups almond milk
  • 1 cup water
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter melted

Suggested Toppings

  • dried cranberries
  • walnuts
  • granola
  • whipped cream
  • nutmeg
  • cloves
  • berries
  • figs
  • cinnamon
  • pepitas

Instructions

Overnight Cooking for Slow Cooker

  • Mix all ingredients together in a bowl.
  • Spray inside of crockpot with cooking spray.
  • Pour mixture in crockpot, cover. Set on timer for 7 hours on low.
  • In morning, stir well and top with desired garnishes.

For Pressure Cooker

  • Add In this order: almond milk, butter, oats, pumpkin, brown sugar, cinnamon, salt, and vanilla to pressure cooker. DO NOT STIR.
  • Set to manual high pressure for 8 minutes.
  • Use a quick release to release the pressure. Stir to combine.
  • Garnish as desired.

Video

Notes

  • Only use steel-cut oats: Don’t use rolled oats or instant oats or the oatmeal will become mushy. Steel-cut oats are perfect for the crock pot because they take longer to cook than regular oats.
  • Use a programmable slow cooker: I highly recommend using a slow cooker that switches to warm when the set time is up. If you don’t have one, keep in mind that the oatmeal will keep cooking until you wake up and turn it off.
  • Try a water bath: Transfer your oatmeal mixture to an oven-proof bowl and place in the center of your slow cooker. Then, pour in water around the bowl to create a water bath. This will help prevent any burned edges.
  • Store in the fridge: While it’s best enjoyed right away, you can store leftover oatmeal in an airtight container in the refrigerator for up to 4 days. Be sure to store it without the toppings.
 

Nutrition

Calories: 351kcal | Carbohydrates: 59g | Protein: 8g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 372mg | Potassium: 167mg | Fiber: 7g | Sugar: 29g | Vitamin A: 9708IU | Vitamin C: 3mg | Calcium: 215mg | Iron: 3mg