Overnight Slow Cooker Pumpkin Pie Steel Cut Oats: No Sugar Added

Overnight Slow Cooker Pumpkin Pie Steel Cut Oats- No Sugar Added

A perfect fall recipe for your slow cooker using pumpkin and healthy steel cut oats. Made without added sugars and cooked overnight so you can wake up to the fantastic smell of Pumpkin Pie in your kitchen, only without the guilt of eating pie for breakfast!

Brenda Bennett is the author of the blog www.sugarfreemom.com which focuses on providing healthy, unrefined and naturally sweetened recipes for the whole family. With multiple food allergies with her children and herself, she provides many dairy free a nut free recipes as well as some gluten free, but always refined sugar free. You can find her posting mouthwatering pictures of her healthy recipes daily on Facebook.

Overnight Slow Cooker Pumpkin Pie Steel Cut Oats: No Sugar Added

Overnight Slow Cooker Pumpkin Pie Steel Cut Oats: No Sugar Added

Yields: 4 servings | Serving Size: 1 cup | Calories: 188 | Total Fat: 1 g | Saturated Fat: 0 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 193 mg | Carbohydrates: 15 g | Dietary Fiber: 2 g | Sugars: 7 g | Protein: 1 g | SmartPoints: 6 |

Ingredients

  • 1 cup steel cut oats
  • 3-1/2 cups water (almond or regular milk can be substituted)
  • 1 cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • optional: 1/2 cup honey or 2 teaspoons vanilla liquid stevia*
  • * Sweetener can be added during cooking or cook it without and each person can add their own sweetener of choice on top after cooking.

Directions

Combine all ingredients in your slow cooker and cook on low for 8 hours. Enjoy!

http://skinnyms.com/overnight-slow-cooker-pumpkin-pie-steel-cut-oats-no-sugar-added/

Check out the Top 5 Slow Cooker Breakfast Recipes on SkinnyMs., which includes this awesome Slow Cooker Apple Cinnamon Oatmeal. 

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74 Comments on "Overnight Slow Cooker Pumpkin Pie Steel Cut Oats: No Sugar Added"

  1. Christina Whitman Le  September 25, 2012

    I made this last night and it is VERY good!! Thank you!

    Reply
    • Skinny Ms.  September 26, 2012

      Christian, GREAT!! We're so 🙂 you enjoyed!

      Reply
  2. Kristen  September 26, 2012

    I'm going to try this with chia porridge instead of oats 🙂 Sounds yum! THANKS

    Reply
  3. Guest  September 27, 2012

    Sounds delish! Not bad at all for ww points either! only 4p+ per serving :))

    Reply
  4. Z  September 29, 2012

    What size slow cooker do you use for this recipe?

    Reply
    • Skinny Ms.  September 29, 2012

      I used a 6 quart. 4-6 quart will work.

      Reply
  5. Leslie  October 1, 2012

    Im so SAD!! tried to make mine and woke to burned breakfast 🙁 I guess 8 hrs was too long in my crockpot. Anybody have similar results & did u try again with different results? Like how long did you cook it?

    Reply
    • Dyan  November 14, 2013

      I put my crock pot on low and it was still done is 4 hours.

      Reply
    • awef  October 5, 2014

      Leslie, a lot of the newer slow cookers cook really fast. I have a 6-qt. that I bought ten years ago and I have had to adjust recipes for it so they don't burn. (Also a lot of the newer ones have a vent in the lid which in my opinion is not exactly engineering genius as part of the point of slow cooking is that the steam inside helps to keep the food moist..)

      One of the slow cookers I bought 20 years ago really does have a much lower setting (1-5 as opposed to low or high) and the lid stays tight. You could either try putting a piece of foil under your crock's lid in order to keep the steam inside (careful when removing!) or as Dyan below mentions, just adjust your time…

      Reply
  6. Ingrid  October 3, 2012

    I made this last night, and it's just delicious. Instead of 3 cups of water, though, I used 1 cup of unsweetened almond milk, and 2 1/2 cups of water (a bit extra to prevent burning). I opted for the stevia for sweetener, and it all cooked on low for 7 hours. It turned out perfect!

    Reply
  7. Katie  October 4, 2012

    How much / serving? Am I missing something where this info is?

    Reply
  8. SuziCash  October 4, 2012

    I made this and it burned. I was so disappointed. Has anyone made this on the stove? And if so, did you make any changes and how long did it need to cook?

    Reply
  9. wendy palo  October 5, 2012

    Can regular oatmeal be used?

    Reply
  10. Skinny Ms.  October 6, 2012

    Wendy, I wouldn't recommend it.

    Reply
  11. Carri  November 2, 2012

    place all the ingredients in a pyrex bowl that fits in your slow cooker. Fill the SC with water around the pyrex to about 1/4 inch from the top of it to make a bay-marie. Put the lid on the cooker and let it go on the WARM setting. (NOT LOW!!!) Slow cookers can get too hot and burn. Best part.. it's already in a serving dish that I can just snap the lid on and throw in the fridge! Works PERFECTLY!

    Reply
    • Skinny Ms.  November 3, 2012

      Carri, GREAT! Thanks so much for the feedback.

      Reply
  12. Lisa  November 2, 2012

    What and where you get steel cut oats?

    Reply
    • Skinny Ms.  November 3, 2012

      Lisa, Just about anywhere, Walmart, Kroger, Smith's, etc.. All major grocery stores carry steel cut oats. I buy Quaker brand in a small dark blue box.

      Reply
      • chefswife  January 5, 2014

        You can also find it in many of the bulk sections of major grocery stores. I get mine at Winco.

        Reply
    • Jess  October 3, 2014

      I got mine at Aldi's for less than $2 for a medium container.

      Reply
  13. Liz  November 3, 2012

    Hi! Is there a way to do this using an actual pumpkin versus canned pumpkin? We have so many around the house after Halloween…

    Reply
    • Skinny Ms.  November 3, 2012

      Liz, Definitely! Just cook your pumpkin and puree yourself. Be sure to use the amount recommended in the recipe and you'll have a delicious bowl of oatmeal. 🙂

      Reply
  14. melissa  November 4, 2012

    This is amazing! I made it when my parents came to visit and sent them home with the recipe…this website has been a huge help with me maintaining my weightloss!!!

    Reply
  15. Caroline  November 4, 2012

    Yum! Looks delicious and easy! Love the slow cooker:]]

    Reply
  16. Courtney  November 4, 2012

    I am so excited for this recipe because I have felt like I am in a breakfast rut and I love pumpkin things this time of year.

    Reply
  17. Marjorie  November 4, 2012

    What a great idea for all of my Pumpkins!

    Looking forward to breakfast!

    Reply
  18. Carolyn  November 4, 2012

    Every morning I find myself craving jumbo pumpkin/chocolate chip muffins, I make this instead. Sometimes with chocolate chips, sometimes without. Does the trick every time. 🙂

    Reply
  19. CarolFromMurphy  November 4, 2012

    Did your apple cinnamon overnight oatmeal, trying this one next!

    Reply
  20. CKR  November 4, 2012

    I made this without any sweetener in the slow cooker and just served it drizzled with 1-2 tsp of maple syrup. Delish!!! Going to be a fall staple in our house.

    Reply
  21. Sally  November 11, 2012

    I have made this several time. This time added currents and cranberries in my bowl and put the oatmeal on top. Let it sit for a few minutes and drizzle a little pure maple syrup. Sooo good!

    Reply
  22. Amanda Trubey  December 8, 2012

    I have made this twice- we love it. I divided the leftovers and stored in the fridge for quick breakfasts or power snacks. I love doctored up oatmeal, and this is one of our favorites!

    Reply
  23. Margo  February 20, 2013

    I'm starting WW this weekend, what's the pts per serving and how many servings does this make?

    Reply
    • Skinny Ms.  February 24, 2013

      Margo, This recipe was submitted by a guest and nutritional info was not included. We’re hoping to have data added to these recipes in the near future. Thanks!

      Reply
  24. shanon  March 4, 2013

    I wasn't fond of it. The idea is good but the Pumpkin Pie Spice is not. Depending on your "mix", my oatmeal wound up overloaded with cinnamon, which was too much. I would use the actual spices for pumpkin pie instead.

    Reply
  25. stacy  May 24, 2013

    this was really good – added a bit more water – and added cinnamon on top when I took out my serving no issues re-heating didnt have to add extra moisture

    Reply
  26. Karen Roberts Chandgie  July 20, 2013

    How long will this last in the fridge?? I'm the only one in my family that will eat this.

    Reply
    • Skinny Ms.  July 21, 2013

      Karen, I’d prefer to eat within a few days.

      Reply
    • SkinnyMs  March 4, 2014

      It will be good for about 2 days.

      Reply
  27. Robin  August 26, 2013

    Can this be made in a 6 qt. slow cooker or does it need.to. Be the smaller size so it doesn't burn?

    Reply
    • Skinny Ms.  August 27, 2013

      Robin, 6 Qts is a little large but I think it should still be fine. Keep us posted! 🙂

      Reply
    • SkinnyMs  March 3, 2014

      A 6 Qt Slow Cooker will work fine.

      Reply
  28. Jen  September 5, 2013

    This sounds delicious! Excited to try it as my husband and I eat oatmeal almost every day for breakfast during the week…breaking up the monotony is always nice! Is this something that can be doubled? I would be using a 7-quart slow cooker. Thanks for all the fabulous recipes!!

    Reply
    • Skinny Ms.  September 6, 2013

      Jen, Yes, doubling the recipe should work fine. You’re so welcome! 🙂

      Reply
  29. Brenda  September 5, 2013

    Thought this was delicious.The only problem I had with it was the consistency.I like a chewy,grainy oatmeal and this was gummy.Anyone have any ideas?

    Reply
  30. Kari  September 15, 2013

    Think I could do this with rolled oats instead of steel cut?

    Reply
    • Skinny Ms.  September 16, 2013

      Karl, Definitely! Just be sure to adjust the liquid for rolled oats.

      Reply
  31. Katie  September 20, 2013

    Tried this recipe twice, it did NOT work for me. First time, admittedly I was missing a couple things. Second time did it exactly to the directions and all the edges were burned. So, I tried to salvage what was in the middle. SO GROSS and tasted nothing like pumpkin. Weird.

    Reply
    • Skinny Ms.  September 20, 2013

      Katie, I would recommend liquid by 1/2 cup. Almond milk is a delicious substitute for water.

      Reply
    • samantha  December 29, 2013

      Cook time on low for 8 hrs was too long because mine also turned out burned, both along the edges and top, but the flavor was pretty good. Although this is a much easier way to cook steel cut oats, I'd still prefer to take the time to cook it using my dutch oven instead and toasting the oats first.

      Reply
  32. Jayna  September 20, 2013

    I was wondering, do you use regular steel cut oats or can you use instant steel cut oats? Thank you! 🙂

    Reply
    • Skinny Ms.  September 21, 2013

      Jayna, Regular steel cut oats. I’ve never seen instant.

      Reply
    • Jayna  September 22, 2013

      Thank you! I made this with regular and it was absolutely delicious! 🙂

      Reply
      • Skinny Ms.  September 22, 2013

        Jayna, Great! Thanks for letting us know.

        Reply
  33. Jayna  September 22, 2013

    And BTW, I LOVE your site! I have made so many delicious recipes!

    Reply
  34. Lisa  September 23, 2013

    DO NOT USE QUICK COOK STEEL CUT OATS. Woke up to a watery mess. 🙁

    Reply
    • Shannon  September 23, 2013

      Oh no too late:( no quick cook huh??? What about high?

      Reply
      • Skinny Ms.  September 24, 2013

        Shannon, I recommend cooking on low.

        Reply
  35. Judy  October 22, 2013

    The point system on this is all wrong. a 1/4 of just steel oats by itself is 4 points. So how could 1 cup of this recipe be only 2 points???

    Reply
  36. Judy  October 22, 2013

    The point system on this is all wrong. a 1/4 of just steel oats by itself is 4 points. So how could 1 cup of this recipe be only 2 points???

    Reply
    • Skinny Ms.  October 24, 2013

      Judy, I recalculated and the points came out the same.

      Reply
  37. rcrown2  April 6, 2014

    Hi there! Love this simple, healthy recipe and want to say thanks for posting. I am curious though, is the protein of only 1g accurate? 1 cup of dry oats have around 24 to 28 grams of protein and 30 to 32 grams of fiber. It looks like you might be calculating with 1 cup of cooked oats.

    Reply
    • SkinnyMs  April 7, 2014

      You're welcome! We will doublecheck the protein, and adjust accordingly if necessary:)

      Reply
  38. startingoveragain  September 30, 2014

    I made mine in a bain marie on low for 8 hours. I added about 4 pureed Medjool Dates to the mix for sweetener.

    Reply
  39. Kimberly  October 12, 2014

    Has anybody tried freezing the extra? It's only good for maintenance and Phase 1 and I am the only one that'll eat this.

    Reply
    • HeidiO.  October 22, 2014

      Freezing works fine. I make a version of this frequently with a mix of water and almond milk. I also add some almond meal for aome added protein.

      Reply
  40. Jennifer  October 12, 2014

    I had the same problem as some of the others as far as it sticking and burning to the sides. I just stirred it after about an hour two, and then I only cooked it for about 4 or 5 hours. The oats were cooked thoroughly, and it tasted delicious! Perfect fall breakfast for the week!

    Reply
    • Yvonne  October 21, 2014

      Definitely try the water bath trick. Place a Pyrex or other oven safe bowl inside your crock pot. Put all the ingredients in the bowl then fill the crockpot with water until its about an inch from the top of the outside of the bowl. My crockpot works well on low for 7 to 8 hours for this. Some people have to use the 'keep
      warm' setting instead.

      Reply
    • HeidiO.  October 22, 2014

      My old crock pot works but not my new ones. The water baths or less time should work well on the new crockpots.

      Reply
  41. kelly  October 5, 2015

    is this gluten free?

    Reply
    • SkinnyMs  October 6, 2015

      Kelly, Be sure to use GF oats in the recipe.

      Reply

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