Slow Cooker Pumpkin Pie Oatmeal
Ingredients:
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cooking spray, butter or coconut oil (for coating the slow cooker)
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1 cup steel-cut oats
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2 ½ cups water
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1 ½ cups unsweetened almond milk
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1 cup canned pumpkin or homemade pumpkin puree
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3 Tablespoons maple syrup
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1 teaspoon vanilla
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1 teaspoon pumpkin pie spice
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½ teaspoon cinnamon
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¼ teaspoon salt
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chopped pecans, maple syrup and almond milk for serving
Instructions:
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Coat your slow cooker with cooking spray, butter or coconut oil. Add all the ingredients into slow cooker and mix well.
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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.
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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.
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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.
This Slow Cooker Pumpkin Pie Oatmeal is a warm, spiced, and comforting breakfast that cooks overnight, so you wake up to cozy fall flavors in a bowl!
Fun Fact: In the 1600s, early American colonists made the first “pumpkin pies” by filling hollowed-out pumpkins with milk, honey, and spices, then baking them in hot ashes!
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