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.
This post is sponsored by Bob’s Red Mill. All opinions are my own!
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
- SO flavorful!
Ingredients for pumpkin oatmeal
- Steel cut oats
- Canned pumpkin
- Almond milk
- Pumpkin pie spice
- Maple syrup
- Coconut sugar
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!
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.
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!
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.
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
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!
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!
Vegan Pumpkin Oatmeal
- 1 cup steel cut oats
- 2.5 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
- chopped nuts pecans or walnuts are great
- shredded coconut
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).
- Serve warm and add desired toppings! Leftovers keep in the fridge for about 5 days.
- 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.
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