Slow Cooker Pumpkin Custard Oatmeal

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Make your mornings quick and easy with this yummy breakfast!

Try our sweet and delicious slow cooker oatmeal for breakfast!

Breakfast or dessert? Honestly, this recipe is so scrumptious that it’s difficult to tell! That said, we like to enjoy this flavorful pumpkin custard oatmeal for breakfast! Not only does this recipe taste like Autumn in a bowl, but it’s also super convenient, making it a great option for busy Fall mornings! 

Waking Up to a Home-Cooked Breakfast!

Breakfast or dessert? Maybe both!

This recipe is so decadent that it’s hard to believe it only involves a few simple steps – but it does! The night before you want to indulge in this pumpkin custard oatmeal, simply add all of the dry ingredients to the slow cooker and mix well. In a separate bowl, combine all of the wet ingredients and then pour it over the dry mixture that’s already in the Crock-pot. Whisk well, set the slow cooker on low for 90 minutes, and hit the hay!

Allowing the slow cooker to work it’s magic while you sleep will enable you to wake up to a warm meal and not to mention, the delightfully fragrant aroma of pumpkin and spices! Your morning will be a breeze, because breakfast is already made!

Power Through Your Day

This pumpkin custard oatmeal is full of nutrients to get you through the first half of the day!

Oatmeal is a popular choice for breakfast because it always tastes amazing, is incredibly easy to prepare, and is a nutritious way to fuel up for the day ahead! 

The flavors and textures of our pumpkin custard oatmeal taste super indulgent, however each serving is only 155 calories! This recipe is low-fat, low-cholesterol, and offers 3 grams of fiber per serving, which makes it a great, heart-healthy breakfast option! The carbohydrates from the oatmeal combines with the protein from the Greek yogurt and milk, will also provide you with enough fuel to get through the first part of the day!

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Slow Cooker Pumpkin Custard Oatmeal

The smell and taste of this scrumptious seasonal oatmeal will help you start your morning off right!
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Yield 8 people
Serving Size 0.5 cup
Course Breakfast
Cuisine Universal
Author Skinny Ms.

Ingredients

  • 2 cups old-fashioned oats
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 cup plain fat-free Greek yogurt
  • 2 egg whites
  • 1 cup pumpkin puree not pie filling
  • 1/3 cup honey more or less to taste
  • 1 3/4 cups skim milk
  • 1 cup walnuts chopped and toasted (optional)

Instructions

  • Add the first 4 ingredients to slow cooker and stir to combine.
  • In a medium bowl combine the remaining ingredients, pour over oat mixture and whisk just to combine.
  • Cover and cook on low 1 1/2 to 2 hours on low or until desired consistency. Garnish with toasted walnuts pieces.

Notes

Nutritional info does not include walnut pieces as they are optional. 

Nutrition Information

Serving: 0.5cup | Calories: 155kcal | Carbohydrates: 30g | Protein: 6g | Fat: 2g | Cholesterol: 2mg | Sodium: 83mg | Fiber: 3g | Sugar: 15g |
SmartPoints (Freestyle): 7
Keywords Slow Cooker, Vegetarian

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More Autumn Recipes

If you love this recipe as much as we do, we think you’ll also want to try these delicious Fall favorites:

Instant Pot Apple Cinnamon Oatmeal

This instant pot apple cinnamon oatmeal is a must-try!

If you love the combination of apple and cinnamon, this is a quick and easy instant pot recipe that you need to try!

Dark Chocolate Pumpkin Oatmeal

A decadent dark chocolate pumpkin oatmeal that tastes like dessert!

Decadent, rich, and full of the Fall flavors that you love! This is another oatmeal recipe that the eintre family is sure to love.

Gluten-Free Pumpkin Apple Muffin Recipe

A grab and go, gluten-free muffin recipe for busy mornings!

More of a muffin fan? If so, then this is the recipe for you! There’s something about pumpkin and apple that just speaks to the soul! Plus, they’re gluten-free!

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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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30 Comments

  1. Could I substitute soy milk for the 1% milk?  I just cannot handle milk and have found the soy milk much easier on my stomach and digestive system!

  2. I just put the lid on the crockpot with this in it! OMG it looks so good! I love pumpkin anything! I only had half of the pumpkin pie spice so I added a pinch of nutmeg and ground clove. I also added vanilla.. honestly, i don't know why I added the vanilla,, just seemed like I should. Can't imagine that it would hurt. (shrugs shoulders) OOOhhhhh, if this comes out half as good as I'm hoping, this will be my replacement for pumpkin pie during the holidays! I have been counting calories since April 12, 2012 (it's now Sept 1, 2012) and I have managed to lose 49 pounds. I have been scared to death of the holidays coming up.. the foods on here just might help me through! Can you Imagine this with a little frozen yogurt on top?

  3. Do you keep leftovers in the fridge and how long does it keep? Thinking of making a batch but I'm the only one in the house that likes pumpkin so it would take me days to eat. If it is freezable, even better!

    1. Kelly, Oatmeal dishes are always best eaten right away. However, you can refrigerate and reheat and I'm sure freezing would work as well.

  4. Does this recipe cook for a much shorter period of time than other crock pot oatmeal recipes because of the eggs or the type of oats? I would really like a recipe I can start before bed but also like adding the extra nutrients from eggs.

  5. Hi…..I cook lots of oatmeal in the crock. You can make half and cook it in a 2 quart crock pot. Wal Mart has them for about $10. It doesn't seem to get as hot and cooks a smaller amount perfectly. Hope this helps you enjoy more.

  6. I love this recipe and I feel like I am splurging while eating healthy. My slow cooker is on its last legs and I am in need of a new one.

  7. Question – in the opening you talk about steel cut oats, but the recipe calls for old fashioned. Can I use steel cut in the recipe instead?

  8. The description in the above paragraph mentions starting this and letting it cook all night.
    The instructions state only on LOW 1 1/2 to 2 hours…I'm confused.
    I don't want to wake up to a burnt mess….this sounds too delicious!

  9. Just made this according to the directions for breakfast. It smelled wonderful! It was good, but it wasn't quite sweet enough for me. Next time I will add a little more honey. But, I will be making it again! Thanks for sharing.

  10. Do you have the Nutritional information for these recipes? I love them and love sharing but I like to provide these info as well 🙂 thanks

    1. Essie, We have the data for this recipe and all others on the site. Just scroll down to find the data in a gray box. Thanks!

    1. Hi Job,

      I wouldn't recommend using quick oats in the slow cooker. Instead, just cook on the stove top and it should work fine. 🙂

    1. Yes, except it only takes quinoa 15 minutes to make. I would suggest cooking on the stove top instead of the slow cooker. 🙂

    1. Hi Sabrina, I would not recommend making this in the oven. The slow cooker cooks at a much lower temperature to prevent the yogurt and milk from curdling. Perhaps we can create an oven safe pumpkin custard oatmeal recipe in the future!

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