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Pumpkin Oatmeal, Crock Pot Recipes, Breakfast, Easy Breakfast, Gemma Stafford, Bigger Bolder Baking

Crock Pot Pumpkin Oatmeal

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Hi Bold Bakers!

During this busy time of the year like Thanksgiving and the Holidays you want to make your life as easy as possible so you can spend less time in the kitchen and more time with friends and family. I try to have everything ready to go from the desserts down to breakfast. You can prepare so much in advance and still have it perfectly fresh on the big day. That is how I discovered this recipe for Crock Pot Pumpkin Oatmeal.

Crock Pot Pumpkin Oatmeal requires no cooking! I’m serious, no cooking for you at all. Place all of the ingredients in the crock pot the night before and keep in the fridge. The next morning place the pot straight into the crock pot and cook. You don’t need to worry about a burning pan or even having one more pot on the stove.

Crock Pot Pumpkin Oatmeal, oatmeal, holiday recipes, gemma stafford, bigger bolder baking, breakfast, pumpkin, pumpkin recipes, holiday baking, thanksgiving breakfast,  thanksgiving breakfast ideas

Place the crock pot out of your way in the kitchen, and by doing this you divert the hungry traffic toward the crock pot and out from under your feet. Sneaky, right??

Crock Pot Pumpkin Oatmeal is a real comfort food. Eating it straight from the crock pot hot first thing in the morning is the perfect way to start off your Thanksgiving.  It’s sweet and creamy with mild spice.

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Pumpkin Oatmeal
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 portions
Ingredients
  • 1 Cup (8oz/ 225g) rolled oats/ Steel cut oats
  • 1 Can evaporated milk
  • 3 Cups (24floz/750ml) water
  • 1 Cup (6oz/ 180g) tinned Pumpkin
  • 4 tablespoons maple syrup (honey or agave)
  • 2 tsp pumpkin pie spice
Instructions
  1. In the crock pot bowl mix all the ingredients
  2. Whisk until there are no lumps
  3. Cook on medium/high (depending on your crock pot) for 1½ / 2 hours. Stir occasionally to assure it is not sticking to the sides
  4. All crock pots are different so if it looks like it is bubbly too high then turn it on low. It also might take more time. It all depends on the machine
  5. Serve with extra milk and toasted pecans, yum
Notes
Prepare the night before in the crock pot bowl and leave in the fridge. COok it first thing in the morning for family on thanksgiving day

 

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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9 Comments

  1. Ann on July 4, 2017 at 10:33 am

    I had never been an oatmeal fan until I improvised something like a bit this a few years ago. The pumpkin definitely improves the wallpaper-paste texture of regular oatmeal, and adds great flavor. I’ll have to try it with the evaporated milk, bet it makes it richer. I had brought this to work on one of the rare cold mornings in Florida, and made a little topping bar of nuts, butter, whipped cream, coconut, and turbinado sugar. I also have made it vegan with almond milk. I’m on a hunt for more creamy foods to blend with oats – maybe applesauce?

    • Gemma Stafford on July 5, 2017 at 1:39 am

      Hi Ann,
      you are a food scientist it seems!
      Oatmeal is a great food, simple, low in calories,low in cost, nourishing and it seems also to regulate cholesterol in the blood. If it were a new food it would be hitting the headlines!
      You are making a great job of inventing recipes to suit you. It is amazing how many flavors this adapts to. Applesauce would be good, banana is delicious, and with a little honey, maple or agave syrup, it is almost like a dessert. Carry on with your experiments, nothing but good will come from them. Thank you for being in touch and sharing your ideas,
      Gemma 🙂

  2. Rachael curtin on August 15, 2016 at 7:41 am

    hey Gemma i’ve never liked oatmeal ,because all i ever put in it was brown sugar and i didnt have oatmeal often because of that, then i tried my aunt’s peach oatmeal and i liked it so maybe just trying new flavors was all i needed so i can’t wait to try this out

  3. Ruth on April 21, 2016 at 5:09 pm

    When making the pumpkin oatmeal in the crock pot can one use the plastic bags they make for stew and such?

    • Gemma Stafford on April 21, 2016 at 6:42 pm

      You can Ruth no problem.

      My sister in law used them for crock pot mac and cheese and they are genius idea.

  4. inke on November 26, 2015 at 2:36 am

    Hi gemma , I really love your recipes because they are sooo easy.I do not watch any other cooking channel.Could you please teach us how to make puff pastry?You must have an easy way to make it.Greetings for Suriname in south america

    • Gemma Stafford on December 2, 2015 at 4:40 pm

      Thanks so much for watching. I will add your request to my list 🙂

  5. Chanteal on November 25, 2015 at 9:35 pm

    I love you work Gemma you’re the greatest. 🙂

    • Gemma Stafford on December 2, 2015 at 4:42 pm

      Thank you so much, Chanteal. I really appreciate it 🙂

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