Slow Cooker Pumpkin Oatmeal (Print Version)
Creamy steel-cut oats with pumpkin and spices cook while you sleep for a delicious fall-inspired breakfast.
# Ingredients:
01 -
Cooking spray, butter, or coconut oil (for coating the slow cooker)
02 -
1 cup steel-cut oats
03 -
2 ½ cups water
04 -
1 ½ cups unsweetened almond milk
05 -
1 cup canned pumpkin or homemade pumpkin puree
06 -
3 Tablespoons maple syrup
07 -
1 teaspoon vanilla
08 -
1 teaspoon pumpkin pie spice
09 -
½ teaspoon cinnamon
10 -
¼ teaspoon salt
11 -
Chopped pecans, maple syrup, and almond milk for serving
# Steps:
01 -
Coat your slow cooker with cooking spray, butter or coconut oil. Add all the ingredients into slow cooker and mix well.
02 -
Cook on low for 6-8 hours. If you have a programmable slow cooker, set it to cook on low for 7 hours and then switch to warm.
03 -
In the morning, give the oats a good stir as they will settle to the bottom. Portion into bowls and top with pecans, maple syrup and almond milk.
04 -
Let the oatmeal cool and place into a sealed container in the fridge for up to a week. You can reheat the oatmeal on the stovetop or microwave. Just add a little additional milk to loosen the oatmeal, if needed.
# Notes:
01 -
Only use steel-cut oats for this recipe. Rolled oats and quick oats are not recommended.