Pumpkin Spice Latte Oatmeal (Slow Cooker)

October 25, 2013

Third slow cooker oatmeal recipe in a row! We did it guys. We made it through a week of my eating nothing but oatmeal.  Just kidding.  But seriously, I’ve eaten a lot of oatmeal lately.  This happens when it gets cold out.  I want a hot breakfast but I want to sleep in and do absolutely nothing in the morning.

Pumpkin Spice Latte Oatmeal

This is the season of pumpkin and I just can’t get enough.  Truthfully, I eat pumpkin year round, but this is the time where I can proclaim my love without judgment.  In stereotypical girl fashion, pumpkin spice lattes are one of my many, many pumpkin weaknesses.  It saddens me that those lattes do not contain any real pumpkin and that vegans cannot partake in that delightful treat (at least from Starbucks), so I did what any sane, logical person would do and made a vegan version in oatmeal form.

Pumpkin Spice Latte Oatmeal

Guys (okay, probably mostly ladies) you need to try this oatmeal.  It’s full of pumpkin and caffeine and everything you want in your life.  It is a little high maintenance because you have to take the super time consuming step of stirring in some applesauce in the morning when you could be sleeping those extra 15 seconds, but it’s worth it.  Oatmeal coffee perfection in a bowl, just eat it.

Pumpkin Spice Latte Oatmeal (Slow Cooker)
Prep time: 
Cook time: 
Total time: 

Serves: 4

  • 1 c steel cut oats
  • 1 c pumpkin puree (canned or fresh)
  • 1 c unsweetened almond milk (or milk of choice)
  • ½ c water
  • 2 c coffee, cold
  • ¼ c sugar of choice (see note for liquid sweetener)
  • 2 tsp pumpkin pie spice, separated
  • 2 tbsp maple syrup
  • ½ – 1 c unsweetened apple sauce

  1. If food tends to stick in your slow cooker, spritz with nonstick spray.
  2. Combine all ingredients in a slow cooker except apple sauce and 1 tsp of pumpkin pie spice. Stir until well mixed.
  3. Cook on low for approximately 8 hours, covered.
  4. Remove lid and stir in applesauce to reach your desired consistency. Taste and add additional pumpkin pie spice to your liking (I added an additional 1 tsp). If you prefer a thicker oatmeal, turn to high and let cook, stirring occasionally, until desired thickness is reached.
  5. Serve and enjoy!

Allow coffee to cool to room temperature or your oats will not cook properly. In a pinch, place your coffee in the freezer for 10 minutes or make an extra strong pot and dilute with ice cubes.
Decaffinated coffee will work just as well. Can sub out for water if you just want pumpkin spice oatmeal.
Any sweetener that dissolves will work here. If using a liquid sweetener, reduce water volume accordingly. (Nutritional estimate uses agave nectar).

Nutrition Information
Calories: 210 Fat: 2 Carbohydrates: 46 Fiber: 5 Protein: 4


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    Natalie May 11, 2016

    I just noticed in the recipe it says cook on low for 8 hours, but at the top it says cook time 8 min. I am assuming it is cook on low for 8 hours right?

      Kelly May 12, 2016

      Yes, 8 hours. Sorry about that 🙂

    marcie Oct 29, 2013

    Kelly, I could live on oatmeal, so this is perfect for me! I still haven’t tried slow cooker oatmeal since your last chocolate malt one, so I’m overdue!

      Kelly Oct 29, 2013

      I just had chocolate mocha oatmeal for breakfast this morning, so I think it’s safe to say I could live on oatmeal, too!

    huntfortheverybest Oct 28, 2013

    I have everything to make this–except a slow cooker! it looks great!

      Kelly Oct 28, 2013

      aw 🙁 you could make a big batch of oatmeal and just stir the remaining ingredients in? the 1c steel cut is 4c cooked oatmeal. Or pick up a slow cooker this Black friday! Mine was seriously $7 at Kohls one year.

    makingthymeforhealth Oct 27, 2013

    Wow, you’ve been on an oatmeal roll! haha
    This one looks amazing, love the whipped cream on top!

    Joanne Oct 26, 2013

    I definitely would not be able to get enough of this oatmeal flavor! Pumpkin everything is where I’m at right now!

    summermanuel Oct 25, 2013

    Your pictures are stunning, and I LOVE a slow cooker recipe. Throw in and go.


    Erin | The Law Student's Wife Oct 25, 2013

    We are breakfast buddies! I go on big-time oatmeal binges whenver there is a cold snap too. Pumpkin is one of my favorite types, and I love the slow cooker trick!

    Em @ Love A Latte Oct 25, 2013

    WOW you caught my attention on this one! Think it will be good if I add in date sugar rather than white sugar (or maybe just use brown rice syrup instead along with the maple syrup)? I’ve got all of the ingredients at home except apple sauce. This looks and sounds heavenly. Can’t wait to give it a try!

      Kelly Oct 25, 2013

      Date sugar doesn’t dissolve, so you’d get a gritty texture. You can use the brown rice syrup or even just more maple (nothing wrong with extra maple taste in this!) and decrease the water accordingly. When I make it, I actually use agave nectar but I left in the option for dry sugar because I know it’s easier for most people and works just the same. The apple sauce isn’t 100% necessary, but I found it needed a little freshness to let the pumpkin pie spices shine through. Let me know how it turns out 🙂