Slow Cooker Overnight Pecan Pie Oatmeal Recipe is a yummy, healthy, make-ahead breakfast that takes maple & brown sugar oatmeal up a few notches!
Poor oatmeal! It’s so often thought of as a boring breakfast. But it doesn’t have to be!
Oatmeal makes a great blank canvas for your favorite flavor combos. I really like to do desert-y flavors for my oatmeal. It’s a healthier way to indulge!
This Slow Cooker Overnight Pecan Pie Oatmeal takes the flavors of maple and brown sugar (think maple + brown sugar oatmeal x100) and pairs them with creamy, steel cut oats.
Add in crunchy pecans on top for some texture and crunch, and you have a yummy breakfast that you can prep the night before and enjoy in the am!
More crockpot oatmeal recipes!
- Overnight Crock Pot Carrot Cake Oatmeal
- Overnight Crock Pot German Chocolate Oatmeal
- Overnight Crockpot Banana Bread Oatmeal
If you’ve tried this slow cooker overnight pecan pie oatmeal recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes! You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.
Slow Cooker Overnight Pecan Pie Oatmeal Recipe
Ingredients
- 1 c. steel cut oats
- 2 ¼ c. water
- 12 oz. can evaporated skim milk
- 1/4 c. brown sugar
- 1/2 tsp. maple flavor
Topping
- Brown sugar
- Maple syrup
- Chopped pecans
Instructions
- Grease slow cooker.
- In a large bowl, stir together oats, water, milk, brown sugar, and maple flavor.
- Pour into slow cooker (I used a 2 quart).
- Cover, and cook on low for 6-8 hours.
- To serve, top with additional brown sugar, real maple syrup, and chopped pecans.
Notes
Nutrition Information
Patricia Williams says
Can gluten free flour of any type be used in this recipe?
Kate says
Hi! There is no flour in this recipe. =) Double check your labels to be sure, but the recipe should be gluten free as-is. Hope that helps!
LeeT says
This was very good and so easy. Served it with cinnamon sugar, toasted pecans and Fresh strawberries. Delicious.
Kate says
Thank you so much! I’m so glad that you liked the oatmeal. =) Thanks for commenting!
Mama says
Can I double the recipe–will it still bake in the 6-8 hour framework?
Kate says
I haven’t tried to double the recipe, so I’m afraid I can’t say how it will work out.
Linda says
This oatmeal is wonderful! Thank you!
Kate says
Thank you! I’m so glad that you like it! And thanks for coming back to comment! =)
Jen says
What is the best way to store this and then reheat it?
Kate says
I store it (just the oatmeal) in a container in the fridge. I reheat it in the microwave with a little additional milk and then top it with the brown sugar and pecans.
Stan M. says
Tried it today, and it was delicious. After the first few spoonful’s I added some pieces of sliced apple and some dried maraschino cherries; not necessary but I usually put these in my “regular” oatmeal
Kate says
Thank you! I had thought about adding apple to this oatmeal, too. Sounds like I’ll have to try that next time!
Michelle says
Can you use regular oats instead of steel cut oats?
Kate says
No, regular oats won’t work. Since the oatmeal cooks for such a long time, regular oats break down more and will end up like mush.
Lisa says
Just curious if so I milk or almond milk is able to be used in place of the evaporated milk. Have you ever tried it?
Kate says
I have tried dairy milk in the crock pot but found that the long cooking time can cause it to separate or curdle. I’ve used evaporated milk and canned coconut milk without any issues. I’m currently working on an overnight oatmeal recipe that uses almond milk. Hope that helps! =)
Laurie says
I have used Almond Milk in my crock pot oatmeal several times with no issues.
Kate says
Thank you! I’ve also used almond and cashew milks without issue. It’s always helpful to hear from other people who have been successful with it, too. =)
Nancy T says
What is “maple flavor”? I have never seen or heard of it.
Kate says
It’s concentrated maple flavor – like an extract. It’s sold with the extracts, and I’ve seen it called maple flavor, maple flavoring, maple extract, or mapleine. Hope that helps!
Jean says
I would be making this recipe just for myself. Will it be okay to cut the recipe in half? Would this reduce the cooking time? Would I be able to save the leftovers for the next day (or more?)
Kate says
I would guess that you could cut the recipe in half. You’ll just want to use a smaller slow cooker so that your crock is at least half full. I’m not sure whether you would need to reduce the cooking time, but I do know that you can save the leftovers.
Lori R. says
How many servings does it make? Can recipe be doubled in a larger crockpot?
Kate says
The servings are a little smaller with this, so approximately 10 servings. I haven’t tried doubling it, but I would guess that it would work! Good luck!
Doug says
I’m a little confused: 1 cup of oats makes 10 servings?
Kate says
It doesn’t sound like much with just 1 cup of oats, but the oats absorb the liquid, and they end up filling most of my 2 quart slow cooker by the time that they’re finished cooking. I believe 1/2 cup of cooked steel cut oats is the recommended serving size, and that’s about what we go with.
Claude says
Looks delicious! Could I put maple syrup instead of the maple flavour? If so, how much would you suggest?
Kate says
Thanks! You could, but maple flavor is very concentrated and packs a much bigger maple punch. I think if you want to skip the flavor, you’re better off just topping your oatmeal with some maple syrup at the end.