Thursday, October 22, 2020
Have pumpkin pie for breakfast with this healthy slow cooker pumpkin pie oatmeal recipe featuring steel-cut oats cooked overnight with pumpkin puree and spices. Hello fall!
Back to this slow cooker pumpkin pie oatmeal! I actually had another post on my calendar for today, but I made these oats for the second time this week and I couldn’t hold out on you guys any longer. They’re way too good not to share. Plus tomorrow is National Oatmeal Day
INGREDIENTS
cooking spray, butter or coconut oil (for coating the slow cooker)
1 cup steel-cut oats
2½ cups water
1½ cups unsweetened almond milk
1 cup pumpkin
3 Tablespoons maple syrup
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
¼ teaspoon salt
pecans, maple syrup and almond milk for serving
INSTRUCTIONS
- Coat your slow cooker with cooking spray, butter or coconut oil. Add all the ingredients into slow cooker and mix well. 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.
- In the morning, give the oats a good stir as the oats will settle to the bottom. Portion into a bowl to serve and top with pecans, maple syrup and almond milk.
