Hot spiced apple cider will warm you up this holiday season! It’s made in your slow cooker so your house will smell divinely fragrant while it simmers away, and it tastes absolutely amazing!
Every family has their own holiday traditions, and so many of them involve cooking and baking! Whether it’s making vegan gingerbread men or eggnog , these traditions are what the holidays are all about. This hot spiced apple cider is one of my family’s favourite traditions!
If you ask me, making hot spiced apple cider is something everyone should do! Your house will be filled with the amazing aroma of holiday spices and sweet apples, and the taste is cozy, warm, and perfect for putting you in the holiday spirit.
Why You’ll Love This Hot Spiced Apple Cider Recipe
- Real apple cider from scratch . This recipe doesn’t just have you simmer bottled apple cider with spices. You’ll actually make the apple cider with apples. It doesn’t get any fresher than this!
- The coziest flavour and aroma . With cinnamon, nutmeg, and cloves, this recipe has all those warm spices we love during the holiday season. If you want your house to smell inviting for a holiday party, have this hot spiced apple cider simmering in the kitchen!
- Simple crockpot recipe . No muss, no fuss, just add everything to the slow cooker and let it do the work for you! Once the cooking is done, you only have to mash the fruit and strain the mixture.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Apples – I like to use a mix of gala, honeycrisp and Granny Smith.
- Orange – Remove the rind, as it can make the cider bitter.
- Spices – Whole cloves, nutmeg, pimento seeds , and cinnamon sticks.
- Filtered water – Some tap water has off flavours, so filtered water will give your hot spiced apple cider a more pure taste.
- Maple syrup or agave nectar – To sweeten the cider.
How to Make Hot Spiced Apple Cider
- Prepare the fruit . Roughly chop the apples and cut the orange into quarters.
- Assemble . Add the fruit to your slow cooker, along with all the spices and filtered water. Stir to combine.
- Cook . Turn your slow cooker on and cook for 7-8 hours on low heat or 4 hours on high heat.
- Mash . One hour before your spiced apple cider is ready, use a potato masher to mash the apples and oranges. Stir in the maple syrup.
- Continue cooking . Allow the cider to cook for another hour.
- Strain . Pour the mixture through a fine mesh sieve or cheesecloth, then serve warm and enjoy.
Tips for Success
- Adjust the sweetness to your liking . If you want the apple cider barely sweet, add ½ cup of maple syrup. If you like it on the sweeter side, but not overly sweet, you can add ¾ cup. The amount will depend on the sweetness of the apples you use, too.
- Double strain the cider . I like to double strain the cider—basically, straining it once and then repeating. Using a cheesecloth will help you get any little bits of spices and apples out.
- Try different spices . Star anise adds a unique flavour to this hot spiced apple cider, or add some slices of fresh ginger root for some extra warmth. Cardamom pods are also lovely for cider.
Serving Suggestions
If you’re scaling up this hot spiced apple cider for a holiday get-together, turn the slow cooker to the Keep Warm setting and set a ladle and cups or mugs next to the crockpot so guests can serve themselves. If you’d like, spike the apple cider with bourbon or spiced rum.
How to Store Leftovers
Refrigerate any leftover hot spiced apple cider in a covered bottle or airtight container for up to 5 days. You can reheat it in the microwave or on the stovetop over medium heat.
Can I Freeze This Recipe?
Yes, you can transfer the cooled apple cider to an airtight container or freezer bag and freeze it for up to 3 months. Let it thaw in the refrigerator, then reheat it according to the instructions above.
More Vegan Holiday Recipes
- Cranberry Orange Bread with Orange Glaze
- Vegan Pumpkin Pie
- Vegan Turkey
- Buttery Vegan Spritz Cookies
- Sweet Potato Soufflé
Ingredients
- 10 apples , I used a mix of gala, honey crisp and Granny Smith
- 1 orange , sliced and peel removed
- ½ tablespoon whole cloves
- 1 whole nutmeg
- ½ teaspoon pimento seeds/whole all spice
- 3 cinnamon sticks
- 10 cups of filtered water
- ½ cup maple syrup , or Agave Nectar
Instructions
- Roughly chop the apples, and cut the orange (peel removed) into quarters. Add to your slow cooker along with all the spices and the filtered water. Stir to combine and turn your slow cooker on for 7-8 hours on low heat or 4 hours on high heat.
- One hour before your spiced apple cider is ready, using a potato masher, mash all of the fruits. They should be very soft and easy to mash. Mash until all the fruits are mashed. Add the maple syrup at this point. If you like it barely sweet, you can add the ½ cup. If you like it on the sweeter side, but not overly sweet, you can add ¾ cup. You can always add more later after it’s finished and you’ve tasted it, so you can start with less.
- Allow the cider to cook for the last hour, and then strain. We like to double strain it (strain once, then repeat the process) using a fine meshed sieve, and you can also use a cheesecloth for added precision.
- Serve warm and enjoy! You can freeze this recipe for several months to enjoy all winter long.
Notes
Hot Spiced Apple Cider
Ingredients
- 10 apples I used a mix of gala, honey crisp and Granny Smith
- 1 orange sliced and peel removed
- ½ tablespoon whole cloves
- 1 whole nutmeg
- ½ teaspoon pimento seeds/whole all spice
- 3 cinnamon sticks
- 10 cups of filtered water
- ½ cup maple syrup or Agave Nectar
Instructions
- Roughly chop the apples, and cut the orange (peel removed) into quarters. Add to your slow cooker along with all the spices and the filtered water. Stir to combine and turn your slow cooker on for 7-8 hours on low heat or 4 hours on high heat.
- One hour before your spiced apple cider is ready, using a potato masher, mash all of the fruits. They should be very soft and easy to mash. Mash until all the fruits are mashed. Add the maple syrup at this point. If you like it barely sweet, you can add the ½ cup. If you like it on the sweeter side, but not overly sweet, you can add ¾ cup. You can always add more later after it’s finished and you’ve tasted it, so you can start with less.
- Allow the cider to cook for the last hour, and then strain. We like to double strain it (strain once, then repeat the process) using a fine meshed sieve, and you can also use a cheesecloth for added precision.
- Serve warm and enjoy! You can freeze this recipe for several months to enjoy all winter long.
Notes
Nutrition
Hot Spiced Apple Cider https://jessicainthekitchen.com/warm-spiced-apple-cider/ November 20, 2023
These pumpkin pie overnight oats are your easiest breakfast ever! They require only 5 minutes of prep and they’re so delicious and filling.
Oatmeal is my jam. Well, not literally jam—that would be strawberry jam—but I could eat it every single day of the week. In fact, once I went about three months with nothing but oatmeal for breakfast. Why? Well, you can customise it with anything your heart desires so it never gets old!
When fall rolls around, these pumpkin pie overnight oats are a natural choice. They’re full of cozy autumn flavors and they literally take just five minutes to make, and all the work is done the night before. Which means if you’re in a rush to get out of the house in the morning, you no longer have no excuse for not grabbing breakfast!
(Love overnight oats? I have so many options for you! Try my High-Protein Overnight Oats , Strawberry Coconut Overnight Oats , and Peanut Butter Banana Overnight Oats too.)
Why You’ll Love This Pumpkin Overnight Oats Recipe
Here’s what makes these pumpkin pie overnight oats a fabulous fall breakfast:
- Super easy to make . Just like my Pumpkin Pie Chia Pudding , you mix it up and forget about it until morning. No standing over the stove for half an hour to make breakfast!
- Perfectly sweet . Those instant oatmeal packets are convenient, but they’re also loaded with sugar. Pumpkin overnight oats are sweetened with just a touch of maple syrup, and you can adjust the amount as needed.
- Customisable . Make this recipe your own with add-ins like granola, nuts, or fruit. I share some ideas below!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Pumpkin puree – Store-bought or homemade pumpkin puree both work.
- Old-fashioned or rolled oats – These have the perfect texture for overnight oats.
- Almond milk – Or your go-to unflavoured or vanilla plant milk.
- Pumpkin spice
- Cinnamon
- Maple syrup
- Candied pecans – These are optional, but they add some crunch and extra sweetness.
What Is the Difference Between Pumpkin Filling and Pumpkin Puree?
Pumpkin filling (sometimes also labeled as pumpkin pie mix) usually contains sugar and spices, whereas pumpkin puree is literally just pumpkin. For this recipe you’ll need to use pumpkin puree, so make sure to read the label closely when purchasing your can.
How to Make Pumpkin Pie Overnight Oats
Here’s what you’ll need to do to make this easy vegan breakfast:
- Combine . Stir together the ingredients in a jar and cover it.
- Refrigerate . Place the jar in the refrigerator overnight.
- Heat . Overnight oats can be enjoyed chilled, or you can empty the jar into a small pan set over medium heat or pop it in the microwave for 45 seconds.
- Finish . Add your desired toppings and enjoy.
Tips for Success
These additional pointers will help you make the perfect bowl of pumpkin overnight oats.
- Allow the oats to soak overnight . This is the key step in making sure your oats are properly softened. You really can’t rush the process!
- Adjust the consistency . If your oats come out too thick, add another tablespoon of almond milk and stir to combine.
- Make it less pumpkin-y . The flavour we often associate with pumpkin is really the spices we pair it with, so if you’d like, you can add less pumpkin for a thinner consistency without sacrificing that cozy spiced flavour. You can add as little as two tablespoons.
- Swap out the maple syrup . Date syrup or agave nectar are two natural alternatives to maple syrup, or you can use liquid stevia if you’d like.
Topping Ideas
You can be as creative as you like with your toppings. Here are some ideas:
- Chopped nuts or seeds, like almonds, walnuts, cashews, chia, hemp, and sunflower seeds.
- Dark chocolate chips or chopped dark chocolate.
- Dairy-free yogurt or my Homemade Vegan Yogurt .
- Coconut flakes or shredded coconut.
- Dried fruit like raisins or cranberries. Crumbled apple chips would be delicious too!
- Fresh fall fruit like diced apples or pears.
- A drizzle of almond butter .
- Granola for extra crunch. Try my Pumpkin Granola recipe.
- A dollop of Coconut Whipped Cream .
How to Store
Pumpkin pie overnight oats can be stored in a sealed container in the fridge for up to 5 days, which makes them a fantastic option for meal prep breakfasts.
Can I Freeze This Recipe?
Yes, you can freeze leftover pumpkin pie overnight oats in an airtight container or freezer bag. When ready to eat, thaw the overnight oats in the refrigerator and then enjoy chilled or heated.
More Recipes for Pumpkin Lovers
- Vegan Pumpkin Cupcakes
- Vegan Pumpkin Chili
- Pumpkin Mug Cake (Vegan)
- Rolled Pumpkin Spice Cookies (Vegan)
- Pumpkin Chocolate Chip Pancakes (Vegan)
Ingredients
- 1/4 cup pumpkin puree
- 1/2 cup old-fashioned or rolled oats
- ¾ cup to 1 cup non-dairy milk , such as soy milk for extra protein
- 1 tablespoon chia seeds
- 1/2 teaspoon pumpkin spice
- 1/2 teaspoon cinnamon
- 2 teaspoons maple syrup
- 1 tablespoon chopped candied pecans , optional but delicious
- raisins, coconut flakes or more maple syrup , for garnish
Instructions
- In a jar, mix the pumpkin puree, oats, non-dairy milk, chia seeds, pumpkin pie spice, cinnamon and maple syrup. Stir to combine and cover.
- Place the jar in the fridge overnight or at least for 6 hours.
- The next morning, remove and eat in the jar or place in a pot over medium high heat to reheat the oatmeal, or in the microwave to reheat if a microwave safe jar for about 45 seconds.
- Top with the candied pecans, raisins, coconut flakes and more maple syrup (or anything else you want!). Enjoy!
Notes
- The calories WITH the candied pecans are 436. I omitted it from the overall calories since they are optional!
- If you like your overnight oats extra thick, use the 3/4 cup of nondairy milk option instead of the 1 cup. This recipe is vegan and gluten free. You can adjust the quantities of pumpkin if you’d like less pumpkin to just 2 tablespoons.
- You can also adjust sweetness levels after it’s set up in the fridge and add more maple syrup if you desire. You can also use agave nectar instead.
- To store : Pumpkin pie overnight oats can be stored in a sealed container in the fridge for up to 5 days, which makes them a fantastic option for meal prep breakfasts.
- To freeze : You can freeze leftover pumpkin pie overnight oats in an airtight container or freezer bag. When ready to eat, thaw the overnight oats in the refrigerator and then enjoy chilled or heated.
