Skip to main content

Pumpkin Spice Oatmeal

Fall Flavors Week continues and today I'm sharing my new favorite breakfast, Pumpkin Spice Oatmeal! I found this recipe on the Taste of Home site and it caught my eye because it was done in a slow cooker. 

I know, I know, everyone's on the Instantpot train, but I'm still rocking it old school.  First thing you do is mix all the ingredients together in a bowl. I know it's tempting to just mix it in the slow cooker, but it will stick.  Cook it on low 5 to 6 hours.

It's great straight, but I added some fun toppings too.  Some glazed pecans, some Craisins and a few pepitas and I finished it off with a little drizzle of maple syrup.

I packed the remaining portions into jars, added the toppings and had breakfast ready to go for the week. I think this could easily be converted to an overnight oats version by using regular oats instead of steel cut and I'd probably use almond milk instead of regular.

Be sure to go and check out what the other bloggers are serving up today by using the links down below!

Pumpkin Spice Oatmeal

Pumpkin Spice Oatmeal
Author: Jolene's Recipe Journal


  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup steel-cut oats
  • 3 tablespoons brown sugar
  • 1-1/2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 3 cups water
  • 1-1/2 cups 2% milk
  • Optional toppings: Glazed pecans, Craisins, pepitas, maple syrup, ground cinnamon, brown sugar and milk


  1. In a large bowl, combine the first 6 ingredients; stir in water and milk.
  2. Transfer to a greased 3-qt. slow cooker. Cook, covered, on low 5-6 hours or until oats are tender, stirring once.
  3. Serve with toppings as desired.
Pumpkin spice, oatmeal
Breakfast, Brunch, Slow cooker




Welcome to the fourth annual #FallFlavors! We have 21 bloggers sharing over SIXTY recipes using fall ingredients like squash, apples, maple, pecans, and many more. Follow #FallFlavors to see all the delicious recipes on social media.

Wednesday #FallFlavor Recipes


Breakfasts and Breads

Mains and Sides



  1. This is a bowl full of FALL! Spices and all. YUM!

  2. A perfect Fall flavored breakfast. Yum!

  3. I love warm spiced oatmeal for breakfast and could totally get behind this pumpkin version for fall!

  4. Jolene, I have a Power Cooker, same idea as an Instant Pot. I use it like a slow cooker with a brown function 😆 I never pressure cook a single thing. This oatmeal looks completely nutritious and delicious! Gorgeous color to it too!

  5. This will take your oatmeal over the top! And I love the concentrated nutrition in pumpkin!

  6. Oatmeal is my preferred breakfast. This pumpkin flavored oatmeal is the breakfast for Fall season! Yummy and comforting!


Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! ************************* Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked ba

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Olive Garden Fried Lasagna

On a recent trip to Olive Garden, I tried the Lasagna Fritta.   Fried pasta and cheeses, with two fantastic sauces.    Few chain restaurant dishes stick with me, but I had a hard time getting this one out of my mind.   I decided I wanted to recreate it at home, but instead of an appetizer portion, I wanted dinner size.    It's a little fidgety, but once you get an assembly line process going, it's pretty smooth.   I used pre-shredded/grated cheeses, you are more than welcome to shred your own.   I also used store bought marinara and alfredo, but it would be over-the-top fantastic with from-scratch sauces. This was a huge hit here.   While it's not something that I'd make weekly, it was a fun way to present lasagna to my picky eater, who doesn't like a lot of red sauce.  Since there are only 3 of us, I froze the remaining fried bundles in single serve portions.   They can be heated from frozen, or defrosted in the fridge overnight.    Enjoy!   Fried Lasagna P