Slow Cooker Pumpkin Spice Porridge

Many fall flavors come together in this creamy breakfast dish. The slow cooker does the work of simmering nutrition-dense steel-cut oats with pumpkin puree, maple syrup and warm spices. It's topped with sliced pears and dried cranberries for added sweetness and roasted sliced almonds for crunch.
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  • Level: Easy
  • Total: 8 hr 10 min
  • Active: 10 min
  • Yield: 4 servings
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2 1/2 cups whole milk, plus more for serving

1 1/2 cups steel-cut oats 

1/4 cup pure maple syrup, plus more for serving 

1 teaspoon ground cinnamon 

1 teaspoon pure vanilla extract 

1 teaspoon kosher salt 

One 15-ounce can pure pumpkin puree 

1 ripe Bosc or Bartlett pear, thinly sliced   

1/2 cup dried cranberries 

1/2 cup roasted sliced almonds  


Special equipment:
an 8-quart slow cooker
  1. Add the milk, oats, maple syrup, cinnamon, vanilla, salt, pumpkin puree and 4 cups water to the insert of an 8-quart slow cooker and stir until well combined. Cook on low until the oats are tender and the porridge is ultra creamy, 7 to 8 hours.
  2. Divide the porridge among 4 bowls. Top each serving with pear slices, cranberries and almonds, then drizzle with a little milk and maple syrup.
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