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

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This is a super easy breakfast!

Overnight Slow Cooker Pumpkin Pie Steel Oats

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.

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

These oats are the perfect sweet way to start your day off right and who can resist pumpkin pie in the morning!
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Yield 4 people
Serving Size 1 cup
Course Breakfast
Cuisine Universal
Author SkinnyMs.


  • 1 cup steel cut oats
  • 3 1/2 cups water almond or regular milk can be substituted
  • 1 cup pumpkin puree canned
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup honey or 2 teaspoons vanilla liquid stevia OPTIONAL


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


* Sweetener can be added during cooking or cook it without and each person can add their own sweetener of choice on top after cooking.

Nutrition Information

Serving: 1cup | Calories: 188kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Sodium: 193mg | Fiber: 2g | Sugar: 7g |
SmartPoints (Freestyle): 6
Keywords Budget-Friendly, Holiday, Kid-Friendly, Slow Cooker

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

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The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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  1. 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?

    1. 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…

  2. 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!

  3. 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?

  4. 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!

    1. 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.

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

    1. 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. 🙂

  6. 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!!!

  7. 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.

  8. 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. 🙂

  9. 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.

  10. 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!

  11. 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!

    1. 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!

  12. 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.

  13. 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

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

  15. 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!!

  16. 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?

  17. 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.

    1. 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.

  18. 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???

  19. 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???

  20. 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.

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

  22. 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.

    1. 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.

  23. 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!

    1. 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.

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

    1. Yes, Hemna, you can make this on the stovetop. Cook the oats according to the instructions on the package, then stir in the vanilla, salt, and pumpkin spice, and then stir in the pumpkin puree.

  24. Great looking recipe there. I am pre-diabetic, and have had to cut back considerably on my sugar intake. Love this

  25. I have been really searching for healthy breakfast material for my 2 daughters. They are super picky and i’d really like to have something other than toast or cheerios for them. I’m going to try this!! thanks for the recipe!

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