Slow Cooker Pumpkin Pie Steel Cut Oats

It’s pumpkin season! Here’s a tasty, heart healthy way to cook steel-cut oats while you’re asleep so they’re ready for you in the morning. Recipe from The PCOS Nutrition Center Cookbook: 100 Easy and Delicious Whole Food Recipes to Beat PCOS 

Serves 4pcos cookbook


1 tablespoon cold pressed coconut oil

1 cup steel-cut oats 2 cups (16 ounce can) pumpkin puree

1 tablespoon brown sugar

2 cups unsweetened vanilla almond milk

2 cups warm water

¼ teaspoon kosher salt

1 – 2 tablespoons pumpkin pie spice (according to taste)


Melt coconut oil in a medium sauté pan. Add steel-cut oats and toast until lightly browned.

In a slow-cooker, combine pumpkin puree, sugar, almond milk, water, salt, and pumpkin pie spice. Mix well. Stir in oats. Set slow-cooker to low and cook 8 to 10 hours.


  • Only use steel-cut oats. Other oats will burn or result in an undesired texture.
  • This oatmeal can be portioned and stored in the refrigerator for up to 7 days. It reheats well in the microwave
  • Add chopped walnuts for added crunch

Nutrition Info Per Serving

270 calories • 40 g carbohydrate • 8 g fiber • 8 g fat (4 g saturated fat) • 8 g protein • 430 mg sodium

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Comments (3)
  • Carolyn

    December 15, 2016 at 1:00 am

    Hi i have hydragenitis superitiva would like recipes.for breakfast lunch an dinner. Have hard time with what to eat.

    Thank you

  • Angela Grassi

    December 19, 2016 at 10:26 am

    Check out The PCOS Nutrition Center Cookbook which has 100 recipes that are great for HS:

  • Oats, Oats, Oats! | Katie Heddleston

    May 9, 2017 at 1:02 am

    […] Slow Cooker Pumpkin Pie Steel Cut Oats by Angela Grassi of PCOS Nutrition Blog […]

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