This pumpkin chocolate oatmeal cooks overnight in the Crockpot with steel-cut oats, canned pumpkin and warm fall spices. Drop chocolate chunks over the top, then stir everything together in the morning for a cozy breakfast with melted chocolate throughout.

When I make a batch, we enjoy it for breakfast over the next few mornings. It’s such a delicious, cozy way to start the day this time of year! I love having it ready to warm up on chilly mornings.

If you’ve tried my crockpot pumpkin oatmeal with a whole pumpkin, this version keeps prep even simpler with canned pumpkin and no chopping or scooping. For Halloween, you can even arrange the chocolate into a jack-o’-lantern face.

I use a 6-quart Crockpot for this recipe. For results closest to mine, use the same size and traditional steel-cut oats. This recipe has not been tested in a mini slow cooker.

Creamy oats with melted chocolate chunks and corn kernels in a bowl.

Why This Recipe Works

Breakfast cooks while you sleep. Assemble before bed and cook on Low for approximately 7 hours.
Canned pumpkin keeps preparation simple. There’s no peeling, chopping or whole pumpkin to scoop out.
Chocolate melts right into breakfast. Stir everything together after cooking to distribute it throughout the oats.
Sweetness is easy to adjust. Serve as written or add brown sugar or maple syrup to individual bowls.

Ingredient Notes

Traditional steel-cut oats: Use regular steel-cut oats for this overnight cooking method. Quick-cooking steel-cut oats, instant oats and rolled oats are not interchangeable here.

Pumpkin purée: Thick canned pumpkin purée works best. Use 1 cup, rather than an entire can, and check that you have pumpkin purée instead of pumpkin pie filling.

Brown sugar: Light brown sugar sweetens the pumpkin layer. Add more to individual servings if desired.

Cinnamon and nutmeg: These bring warm fall flavor to the oatmeal.

Semisweet chocolate chunks: Scatter these over the pumpkin mixture before cooking. They soften and melt, ready to stir into the oatmeal before serving.

Vanilla extract: Stir this in after cooking.

Milk or cream: Add to individual bowls to adjust the consistency.

How to Make Pumpkin Chocolate Oatmeal

Toasting oats in a pot as water pours in, forming a light steam and bubbling surface.

Add the oats and water
Generously coat the inside of a 6-quart Crockpot with nonstick cooking spray. Add the traditional steel-cut oats, water and salt, spreading the oats evenly across the bottom.

Creamy, pale oatmeal base with orange juice being poured in from a squeezed fruit.

Add the pumpkin and chocolate
In a small bowl, combine the pumpkin purée, brown sugar, cinnamon and nutmeg. Pour the pumpkin mixture into the center of the Crockpot and let it spread on its own.
Drop the chocolate chunks over the top. Do not stir before cooking.

Creamy pumpkin oats with melted chocolate chunks in a crockpot.

Cook overnight
Cover and cook on Low for approximately 7 hours, or until the oats are tender. The pumpkin will settle over the oatmeal, and the chocolate will soften.

Hearty spoonful of pumpkin chocolate oatmeal with melted chocolate chips and nuts.

Stir and serve
Add the vanilla and stir the pumpkin and melted chocolate into the oats. Let the oatmeal stand for 5–10 minutes to thicken slightly.
Spoon into bowls and add milk or cream as desired. For a sweeter bowl, finish with a drizzle of maple syrup.

Tips for the Best Results

Use a 6-quart Crockpot. This is the size I use. The same liquid amounts and cooking time may produce different results in a mini slow cooker.
Check the oat package. Choose traditional steel-cut oats, without “quick-cooking” or “instant” on the label.
Use thick canned pumpkin purée. This recipe has not been tested with homemade pumpkin purée, which can vary in consistency.
Leave the layers unstirred before cooking. Stir the pumpkin and chocolate into the oats after cooking.
Check for tender oats. Seven hours is an approximate cooking time. Slow cookers vary, so use the texture of the oats to determine when breakfast is ready.
Let it stand before adding milk. Stir everything together and allow 5–10 minutes for the oatmeal to thicken before adjusting individual servings.

Chocolate chunks scattered on a caramelized oatmeal pudding with a glossy surface.

Make It a Halloween Breakfast

Turn the pumpkin layer into a jack-o’-lantern for a fun Halloween morning surprise!

Reserve a few chocolate chunks from the measured ⅓ cup. After adding the pumpkin mixture to the Crockpot, arrange some of the remaining chunks on top to create two eyes, a nose and a crooked mouth. Scatter the rest around the pumpkin mixture, then cook as directed.

The chocolate face can lose definition as it melts overnight. Shortly before serving, place the reserved chunks over the eyes, nose and mouth to refresh the face. Replace the lid for a few minutes to soften the chocolate.

Lift the lid for the reveal before adding the vanilla and stirring everything together.

Planning Halloween dinner, too? My chili recipe is a cozy way to finish the day after this fun breakfast.

Serving Ideas

Serve warm with a splash of milk or cream. For additional flavor or texture, top individual bowls with:

Chopped pecans or walnuts.
A sprinkle of cinnamon.
A drizzle of maple syrup.
A few extra chocolate chunks.

How to Store and Reheat

Transfer leftovers to shallow, airtight containers and refrigerate within 2 hours. Store in the refrigerator for up to 3–4 days.

The oatmeal thickens as it chills. Add a splash of water or milk when reheating individual portions in the microwave or a saucepan, stirring as needed. Reheat to 165°F.

Frequently Asked Questions

Can I make this in a mini Crockpot?

I recommend using a 6-quart Crockpot, which is the size I use for this recipe. Readers using minis for my other overnight oatmeal recipes have reported extra liquid. I have not tested this version in a mini, so I can’t recommend the same cooking time and liquid ratio for that size.

Can I use rolled oats or quick-cooking steel-cut oats?

Use traditional steel-cut oats. Rolled oats and quick-cooking steel-cut oats cook differently and are not direct substitutes for this overnight method.

Is this the same as refrigerated overnight oats?

This is hot oatmeal made with steel-cut oats that cook overnight in a slow cooker. Serve it warm after stirring the pumpkin and chocolate into the oats.

Can I use pumpkin pie filling?

Use plain canned pumpkin purée. Pumpkin pie filling already contains sweetener and spices, which would change the flavor and sweetness of this recipe.

More Overnight Oatmeal Recipes

We love having a warm breakfast ready when we wake up! Try my overnight apple oatmeal, made with whole apples that soften while you sleep, or crockpot banana oatmeal for cozy banana bread flavor in your breakfast bowl.

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Megan Porta is a comfort food recipe creator who specializes in easy family meals and Instant Pot desserts, and the founder of Pip and Ebby. She has been cooking for three decades and developing recipes for over fifteen years, helping home cooks make reliable, cozy recipes for real life.

Pumpkin Chocolate Oatmeal (Overnight Crockpot Recipe)