Overnight Pumpkin Crock Pot Oatmeal

I love overnight crock pot oatmeal.  It’s a super easy way to have a hot breakfast in the morning.

Now that fall is almost here, I decided to try a pumpkin version.  It turned out great so I’m going to share it with you today!

Let me introduce you to Overnight Pumpkin Crock Pot Oatmeal.

The house smells wonderful as it cooks!

*This post contains an affiliate link for your convenience. See my disclosure here.

By the way, *this is the crock pot I use and I absolutely love it!  It cooks meals automatically with a built-in meat thermometer, it’s big enough for roasts, and has a spill-proof lid that clamps shut.  It makes cooking so simple and it’s worth every penny!

Overnight Crock Pot Pumpkin Oatmeal

Ingredients:

1 cup steel cut oats (you must use steel cut oats because they’re the only kind that will work)
2 cups apple juice
2 and 1/2 cups milk
2 15 oz cans pumpkin
1 cup packed brown sugar
1 tsp cinnamon
2 tsp pumpkin pie spice
1/4 cup water
pinch of salt

Directions:

Step 1:  Place all the above ingredients in a ceramic bowl that will fit inside your crock pot.  Stir all the ingredients until blended.

Step 2: Place the ceramic bowl inside your crockpot.  Slowly pour some water in the crockpot until it reaches the middle of the ceramic bowl.  This will create a ‘water bath’ for your oatmeal. This prevents the oatmeal from overcooking and sticking to the sides of the bowl!  I can’t take credit for this lovely idea–it came from Mackenzie at Cheerios and Lattes.

Step 3:  Cook on low for 8-9 hours.  {Yes it takes that long to cook but it’s totally worth it!}

Quick tip: Pour a little french vanilla coffee creamer on top of your oatmeal.  This adds a creamy flavor with a touch of sweetness & it’s simply divine!

The leftovers stay well in the fridge but it will be pretty thick.  When I reheat this oatmeal, I usually “water” it down with a little milk to thin it out.

What’s your favorite way to eat pumpkin?

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