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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.
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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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
- In the crock pot bowl mix all the ingredients
- Whisk until there are no lumps
- Cook on medium/high (depending on your crock pot) for 1 1/2 / 2 hours. Stir occasionally to assure it is not sticking to the sides
- 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
- Serve with extra milk and toasted pecans, yum
Recipe Notes
I mixed it up and put in the fridge for the next morning. It took FOREVER to cook so this time I’m just going to put it in a bowl and then transfer it to a pre-heated crockpot – I just think the crockpot pot was so cold it took a lot of extra time to warm up. But it was SUPER good once it was cooked!! 🙂
Hi Gemma Can this recipe be done on the stove top as well?
Hi Gemma,
Can you use quick oats for this recipe or does it have to be rolled or steel cut oats?
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… Read more »
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
When making the pumpkin oatmeal in the crock pot can one use the plastic bags they make for stew and such?
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
I love you work Gemma you’re the greatest. 🙂