During the busy holiday season, it’s a good idea to have some easy breakfast options on deck. Here, spiced steel-cut oats gently cook overnight, so you can wake up to a hot breakfast that’s ready to serve. A little nut butter stirred in at the end offers a protein boost. The oats love to stick to the sides and bottom of the slow cooker, so we highly recommend using a slow cooker liner.
Active time: 10 minutes | Total time: 7 hours + 10 minutes
Slow Cooker Pumpkin-Spice Oats
Ingredients
- 3 1/2 cups water
- 4 cups (960g) plain unsweetened almond milk
- 2 cups steel-cut oats
- 1/2 cup (158g) maple syrup
- 1 tbsp pumpkin pie spice
- 1 tbsp vanilla extract
- 1 tsp salt
- 1 (15-oz./425g) can pumpkin puree
- 1/2 cup almond butter
- 2 tsp orange zest
- 1/3 cup (83g) orange juice
- 1 cup walnuts, roughly chopped and toasted
Directions
Coat a slow cooker with cooking spray or line with a slow cooker liner. In the slow cooker, stir together water, almond milk, oats, maple syrup, pumpkin pie spice, vanilla extract, salt, and pumpkin puree. Cover and cook on low for 7–8 hours, or until thick, creamy, and tender.
Stir in the almond butter, orange zest, and orange juice. Spoon into bowls and top with walnuts.
Serves: 8 | Serving Size: About 1 cup oats and 2 tbsp walnuts
Nutrition (per serving): Calories: 462; Total Fat: 23g; Saturated Fat: 2g; Monounsaturated Fat: 7g; Polyunsaturated Fat: 10g; Cholesterol: 0mg; Sodium: 367mg; Carbohydrate: 56g; Dietary Fiber: 9g; Sugar: 17g; Protein: 12g
Nutrition Bonus: Potassium: 643mg; Iron: 20%; Vitamin A: 28%; Vitamin C: 7%; Calcium: 36%
Originally published: November 8, 2020; Updated April 2026
The post Slow Cooker Pumpkin-Spice Oats appeared first on MyFitnessPal Blog.
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