Photo of Pumpkin and spice oatmeal by WW

Pumpkin and spice oatmeal

SmartPoints® value per serving
Total Time
8 hr 10 min
10 min
8 hr
Pumpkin pie, meet morning oatmeal! Steel-cut oats and pumpkin seeds add great texture, and mild honey lends just enough sweetness. It also features ground cinnamon, ground nutmeg, and roasted pumpkin seed kernels. For the freshest pop of flavor, you should grate your own nutmeg. This is the perfect breakfast to make the night before, then let it meld together in the slow cooker while you're sleeping so it's ready to go when you wake up. For even more convenience, you can make a large batch and keep it in the fridge for several days. You'll have a delicious breakfast on hand for the whole week.



6 cup(s)

pumpkin puree

3 cup(s), canned (not pie filling)

uncooked steel cut oats

1½ cup(s)


½ cup(s)

ground cinnamon

1 tsp

table salt

½ tsp

ground nutmeg

¼ tsp, or grated nutmeg


2 medium, segmented

roasted pumpkin seed kernels

½ cup(s)


  1. Stir together water, pumpkin, oats, honey, cinnamon, salt, and nutmeg in 4- or 5-quart slow cooker until mixed well. Cover and cook until oats are tender, about 8 hours on Low; stir well. Divide evenly among 8 bowls. Top each serving with about 3 orange segments and 1 tablespoon pumpkin seeds. (The oats can also be cooled and refrigerated for up to several days. Gently reheat in microwave or on stovetop, adding a little water to loosen oat mixture.)
  2. Per serving: 1 cup oatmeal, 3 orange segments, and 1 tablespoon pumpkin seeds

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