Slow Cooker Bourbon Pecan Pie Oatmeal

Slow Cooker Bourbon Pecan Pie Oatmeal

The good news is this oatmeal definitely tastes more like dessert than most. The bad news is that it’s higher in calories than most too. It’s a perfect end of the week reward. You can use 1/2 the topping to make it more in line with the calories on the other oatmeals. Brown rice syrup is kinda high in calories and so are this amount of pecans.

In this oatmeal I actually use a teaspoon of bourbon. First off because I couldn’t find any bourbon extract, and secondly because it cooks out. This results in the alcohol amount which is actually less than an alcohol based vanilla extract stirred in after cooking.

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This would make a nice weekend treat too. You can wake up to breakfast on Saturdays too! I often forget that and find myself getting grumpy because I don’t eat soon enough.

Slow Cooker Bourbon Pecan Pie Oatmeal

Serves: 2 or 3

**This recipe uses a smaller slow cooker that's 1½ to 2 quarts
  • ½ cup steel-cut oats
  • 2 cups unsweetened So Delicious Coconut Milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon bourbon
  • topping - vary amount to how decadent you want to be!
  • ¼ to ½ cup chopped pecans
  • ⅛ to ¼ cup agave
  • ⅛ to ¼ cup brown rice syrup
  1. The night before: Spray your crock with some oil to help with clean up later. Add everything except topping ingredients to the slow cooker.  Now mix together the topping  in a small bowl and store in the fridge until the morning. Cook on low over night (7 to 9 hours).
  2. In the morning: Stir your oatmeal well. It may seem watery at the top but if stirred it should become a more uniform consistency. Top each serving with a few tablespoons of the pecan mixture. You may want to add some extra sweetener or a few extra chopped nuts.



  1. Lisa says

    Hello again! Loved this idea but modified it a bit as per usual since I can’t resist playing around, I added 1/2 tbsp of un-sulphured Barbados sweet molasses for a brown sugar flavor without too many calories and then added 2 tbsps of nutritional yeast for the eggy flavor that I mentally associate with traditional pecan pie before I went vegan lo those many years ago! (though I might go down to 1 tbsp when I make this again) and added the bourbon as you did, topped with 2 tbsp of toasted pecans in the morning, YUMMY! I think it also tasted a lot like french toast with these additions which got me to thinking of your pancake oatmeal, and the absolutely delicous hawaiian french toast topped with fresh strawberries and coconut syrup that I had also many years ago made with King’s hawaiian bread. I think this might, with the subtraction of the molasses and the addition of strawberries in the morning and either coconut syrup or the Let’s do organic reduced fat coconut be a close mimic of the flavor profile. Mahalo nui loa for the inspiration and the wonderful oatmeals…

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