Day 310–Pumpkin Pie Oatmeal


Practicing with my food photography!

I know, right? Pumpkin Pie Oatmeal. This is the breakfast that should be eaten in flannel pajamas in front of a cozy fire. Those kinds of mornings are limited for me these days, but I feel cozy just eating it, even if I am on the run.

I love pumpkin in all kinds of recipes, but I agree with fellow blogger In Her Chucks that pumpkin has a statute of limitations ending on November 30. December belongs to gingerbread and peppermint. And chocolate. So, I’m getting as much pumpkin in as I can because in 3 weeks my pantry will give way to winter holiday flavors.

This recipe is adapted from In Her Chuck’s version and you can see her original recipe, which features rolled oats instead of steel-cut oats HERE. I adapted the recipe to use my crock pot for overnight oatmeal and it worked very well. I make this overnight, so this morning I had nice, hot oatmeal all ready for me and a supply for future mornings put up in the refrigerator. I did up the spices a bit because I was making a larger quantity, and added some brown sugar, but you can alter to your tastes. So check this out and get your pumpkin on because there are only 3 more weeks before gingerbread season begins!

Pumpkin Pie Oatmeal

  • 1 15 oz. can of organic pumpkin puree (unseasoned)
  • 2 1/2 cups water
  • 1/4 tsp. kosher salt
  • 3 tsp. pumpkin pie spice
  • 1/4 cup organic dark brown sugar
  • 1 cup steel-cut oats
  • 1/4 c. toasted pecans, chopped
  • Maple syrup, for serving
  1. In a bowl of a slow cooker, whisk together pumpkin, sugar, water and seasoning.
  2. Add steel-cut oats to the cooker and stir to combine.
  3. Adjust the heat on your crock pot to its lowest setting (I use the “keep warm” setting on mine), cover and leave for 7-8 hours. Before serving, stir well as the pumpkin separates to the top.
  4. Alternately, you can cook your oatmeal on the stove–this takes about 30 minutes.
  5. To serve, spoon oatmeal into bowls and top with pecans and a drizzle of maple syrup.