Slow cooker vegan pumpkin oatmeal is the EASIEST breakfast. Simply add all the ingredients into the Crock Pot and when you wake up, you will have a warm breakfast ready! #pumpkin #veganpumpkin #oatmeal #slowcookeroatmeal #instantpotoatmeal #veganbreakfast | Mindful Avocado
Instant Pot vegan pumpkin oatmeal is the EASIEST breakfast. Simply add all the ingredients into the pressure cooker and in no time you will have a warm breakfast ready! #pumpkin #veganpumpkin #oatmeal #slowcookeroatmeal #instantpotoatmeal #veganbreakfast | Mindful Avocado

Vegan pumpkin oatmeal that is SO EASY to make and healthy! Canned pumpkin mixed with almond milk, maple syrup, coconut sugar, and seasonings all to create a perfect Fall-approved breakfast. #pumpkin #veganpumpkin #oatmeal #slowcookeroatmeal #instantpotoatmeal #veganbreakfast | Mindful Avocado

Pumpkin oatmeal is the BEST way to start your days during Fall. This recipe can be made with the slow cooker or Instant Pot to fit your morning routine.

bowl of pumpkin oatmeal topped with nuts, pumpkin seeds, and coconut

This post is sponsored by Bob’s Red Mill. All opinions are my own!

Pumpkin is the A list celeb of Fall foods. From moist pumpkin bread to even vegan pumpkin ice cream, pumpkin recipes definitely get a piece of my heart during this time of year.

What makes this pumpkin oatmeal recipe a must-try?

  • Only a handful of ingredients (8 to be exact)
  • Adaptable – make it in the slow cooker or Instant Pot
  • Healthy
  • SO flavorful!

ingredients for pumpkin oatmeal on blush background

Ingredients for pumpkin oatmeal

  • Steel cut oats
  • Canned pumpkin
  • Almond milk
  • Pumpkin pie spice
  • Vanilla
  • Maple syrup
  • Coconut sugar
  • Salt

hands holding steel-cut oats

What are steel cut oats

Steel cut oats don’t look like your traditional rolled oats or instant oats but they are the ideal candidate for this oatmeal recipe. They take the slowest to cook and won’t turn to complete mush in a slow cooker!

pumpkin oatmeal in Instant Pot

How to make pumpkin oatmeal in the Instant Pot

  • Add all the ingredients to the Instant Pot and mix well
  • Cook on high pressure for 4 minutes, then let the Instant Pot naturally release

The oatmeal might look a little soupy when done, but if you let it sit for 10 minutes, it will thicken up beautifully!

You can set the Instant Pot when you wake up and have a warm breakfast ready by the time you are done with your morning routine.

pumpkin oatmeal in slow cooker

How to make pumpkin oatmeal in the slow cooker

  • Spray inside of the slow cooker with non-stick cooking spray
  • Add all the ingredients to the slow cooker and mix well
  • Set slow cooker on low for 8 hours

The slow cooker option is great to set the night before and have a warm breakfast waiting for you when you wake up. Not to mention, your house will smell amazing!

two bowls of pumpkin oatmeal with orange napkin and white pumpkins.

How to reheat oatmeal

The oatmeal will look like a pile of goop when cold. Spoon into a bowl and add a little bit of liquid (either water or almond milk) and microwave for 1 minute.

Stir well before serving.

maple syrup being drizzled on top of bowl of oatmeal

Toppings for pumpkin oatmeal

  • Chopped nuts (walnuts or pecans are both fine options)
  • Pumpkin seeds aka pepitas
  • Shredded coconut
  • Maple syrup
  • Flax seeds or chia seeds

bowl of oatmeal with bag of steel cut oats in background

Can you freeze pumpkin oatmeal?

Yes! Oatmeal is actually very freezer-friendly. I recommend freezing in a muffin pan then transferring those frozen oatmeal cups in a freezer-safe container. This way you have perfectly portioned oatmeal ready to be reheated!

gold spoon with pumpkin oatmeal

If you tried this vegan pumpkin oatmeal, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!

Other vegan pumpkin recipes:
Pumpkin Bread with Maple Cashew Frosting
Vegan Pumpkin Ice Cream
Pumpkin Spice Almond Butter
Vegan and Gluten-Free Pumpkin Pancakes
Mini Pumpkin Pies

bowl of pumpkin oatmeal topped with nuts, pumpkin seeds, and coconut

Vegan Pumpkin Oatmeal

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This is the PERFECT healthy breakfast recipe to start your day! With options to make in the Instant Pot or slow cooker, pick a method that works best with your morning routine.
Course Breakfast
Cuisine American, Vegan
Keyword healthy pumpkin recipes, pumpkin breakfast recipes, vegan pumpkin recipes
Prep Time 10 minutes
Cook Time 20 minutes
Slow Cooker Time 8 hours
Servings 4 servings
Calories 221kcal
Author Amanda

Ingredients

  • 1 cup steel cut oats
  • 2-1/2 cups almond milk
  • 1 cup water
  • 1 cup canned pumpkin
  • 1/4 cup maple syrup
  • 1/4 cup coconut sugar can substitute with brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 Tablespoon pumpkin pie spice
  • 1/4 teaspoon salt

Tools:

Toppings:

  • chopped nuts pecans or walnuts are great
  • pepitas
  • shredded coconut

Instructions

To Make In the Instant Pot

  • Add all the ingredients to the Instant Pot and mix well.
  • Cook on high pressure for 4 minutes and let naturally release (about 20 minutes).
  • Let sit for 10 minutes to thicken.

To Make In the Slow Cooker:

  • Spray inside of the slow cooker generously with non-stick cooking spray or rub with coconut oil.
  • Add all the ingredients to the slow cooker and mix well.
  • Cook on low for 8 hours. Set on low for 8 hours (this could vary with different slow cookers. See notes).

To Serve:

  • Serve warm and add desired toppings! Leftovers keep in the fridge for about 5 days.

Notes

  • Be sure to use steel cut oats as rolled oats or instant oats will become mushy.
  • If using slow cooker method, Crockpot times may vary. I recommend doing a test run first before leaving it on for 8 hours.
  • Use leftover canned pumpkin for a smoothie or double the recipe to use the whole can.
  • To reheat - add a splash of liquid (either water or milk) and microwave for 1 minute.

Nutrition

Serving: 1bowl (about 1/4 recipe) | Calories: 221kcal | Carbohydrates: 45.7g | Protein: 4.1g | Fat: 3.3g | Saturated Fat: 0.4g | Sodium: 248mg | Potassium: 351mg | Fiber: 4.7g | Sugar: 26.2g | Calcium: 331mg | Iron: 3mg
Tried this recipe?Mention @themindfulavocado or tag #mindfulavocado!

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Vegan Pumpkin Oatmeal - This is the PERFECT healthy breakfast recipe to start your day! With options to make in the Instant Pot or slow cooker, pick a method that works best with your morning routine. #pumpkin #veganpumpkin #oatmeal #slowcookeroatmeal #instantpotoatmeal #veganbreakfast | Mindful Avocado
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