Slow Cooker Pumpkin Steel Cut Oats
Warm, creamy slow cooker pumpkin steel cut oats made with real pumpkin, maple syrup and pumpkin pie spice. Prep them before bed and wake up to breakfast for the week.
- Prep Time: 5 minutes
- Cook Time: 6-7 hours
- Total Time: 6-7 hours
- Yield: 4 servings
- Category: Breakfast
- Method: Crockpot, Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup steel cut oats (not quick-cooking)
- 1 cup pumpkin puree
- 2 cups milk
- 2 cups water
- 3 tablespoons pure maple syrup, plus more to taste
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Cooking spray or butter, for greasing the slow cooker
Optional Toppings
- Chopped pecans or walnuts
- Maple syrup
- Cinnamon
- Pumpkin seeds
- Greek yogurt
- Milk or cream
Instructions
- Lightly grease the inside of a 3- to 4-quart slow cooker with cooking spray or butter.
- Add the steel cut oats, pumpkin puree, milk, water, maple syrup, pumpkin pie spice, vanilla and salt.
- Stir until the pumpkin is fully mixed into the liquid with no clumps.
- Cover and cook on LOW for 6 to 7 hours, until the oats are tender and creamy.
- Stir well before serving. If the oatmeal is thicker than you like, add a splash of milk.
- Spoon into bowls and top with pecans, maple syrup, cinnamon or your favorite toppings.
Notes
Use traditional steel cut oats. Quick-cooking steel cut oats and rolled oats turn mushy over a long cook.
- Slow cookers vary. If yours runs hot, start checking at 6 hours. If the oats will sit longer than 7 hours, add an extra ½ cup of water.
- A programmable slow cooker that switches to warm is the easiest way to cook these overnight.
- The oatmeal thickens as it cools and gets much thicker in the fridge. Add milk when reheating.
- Refrigerate in airtight containers for up to 4 days, or freeze single portions for up to 3 months.
Find it online: https://reachwellth.com/slow-cooker-pumpkin-steel-cut-oats/