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Creamy oats with chocolate chunks and caramelized fruit in a white bowl, spoon visible.

Pumpkin Chocolate Oatmeal (Overnight Crockpot)

Steel-cut oats cook overnight with canned pumpkin, brown sugar, warm spices and chocolate chunks for a cozy breakfast. Stir everything together in the morning and serve with milk or cream.
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Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 7 hours
Resting Time: 10 minutes
Total Time: 7 hours 20 minutes
Servings: 6
Calories: 213kcal
Author: Megan Porta

Equipment

Ingredients

  • 1 cup traditional steel-cut oats
  • 4 cups water
  • 1/2 tsp salt
  • 1 cup canned pumpkin purée not pumpkin pie filling
  • 1/4 cup light brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/3 cup semisweet chocolate chunks
  • 1 tsp vanilla extract
  • milk or cream for serving
Text Ingredients

Instructions

  • Generously coat the inside of a 6-quart Crockpot with nonstick cooking spray.
  • Add the steel-cut oats, water and salt. Spread the oats evenly across the bottom.
    1 cup traditional steel-cut oats, 4 cups water, 1/2 tsp salt
  • In a small bowl, combine the pumpkin purée, brown sugar, cinnamon and nutmeg.
    1 cup canned pumpkin purée, 1/4 cup light brown sugar, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg
  • Spoon the pumpkin mixture into the center of the Crockpot. It will quickly spread across the surface on its own. Scatter the chocolate chunks over the pumpkin mixture. Do not stir.
    1/3 cup semisweet chocolate chunks
  • Cover and cook on Low for approximately 7 hours, or until the steel-cut oats are tender.
  • Add the vanilla, then stir everything together, incorporating the pumpkin and melted chocolate throughout the oatmeal.
    1 tsp vanilla extract
  • Let stand for 5–10 minutes to thicken slightly. Spoon into bowls and add milk or cream as desired.
    milk or cream

Notes

  • Slow cooker size: I use a 6-quart Crockpot. This recipe has not been tested in a mini slow cooker.
  • Oats: Use traditional steel-cut oats, not rolled, instant or quick-cooking oats.
  • Pumpkin: Thick canned pumpkin purée works best. Use 1 cup, not a full can.
  • Timing: Slow cookers vary. Use approximately 7 hours on Low as a guide and cook until the oats are tender.
  • Sweetness: Add brown sugar or maple syrup to individual servings if desired.
  • Halloween variation: Reserve a few chocolate chunks from the measured amount. Arrange a jack-o’-lantern face on the pumpkin layer with some of the remaining chocolate and scatter the rest around it. Cook as directed, then refresh the face with the reserved chunks shortly before serving. Cover briefly to soften the chocolate and reveal the face before stirring.
    Use traditional steel-cut oats and a 6-quart Crockpot for results closest to mine. Quick-cooking oats and mini slow cookers may produce different results.

Nutrition

Calories: 213kcal | Carbohydrates: 36g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 207mg | Potassium: 156mg | Fiber: 5g | Sugar: 14g | Vitamin A: 6361IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 2mg
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