Description
A cozy breakfast that combines the flavors of pumpkin pie with hearty oats, perfect for busy mornings.
Ingredients
- Cooking spray (or butter/coconut oil to coat the slow cooker)
- 1 cup steel-cut oats
- 2 ½ cups water
- 1 ½ cups unsweetened almond milk
- 1 cup canned pumpkin or homemade pumpkin puree
- 3 Tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- Optional: Chopped pecans (for serving, along with maple syrup and almond milk)
Instructions
- Coat your slow cooker with cooking spray, butter, or coconut oil.
- Add all the ingredients into the slow cooker: oats, water, almond milk, pumpkin, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt. Mix well to combine.
- Cook on low for 6-8 hours, ideally set to cook for 7 hours and then switch to warm.
- In the morning, stir the oats and portion into bowls. Top with chopped pecans, maple syrup, and almond milk.
- Store leftovers in an airtight container in the fridge for up to a week.
Notes
For best results, use high-quality spices and ensure your slow cooker is large enough. The recipe is perfect for meal prep.
- Prep Time: 10 minutes
- Cook Time: 420 minutes
- Category: Breakfast
- Method: Slow Cooking
- Cuisine: American