Pumpkin pie oatmeal is the perfect slow cooker breakfast for fall season. It’s healthy & cooks overnight so you wake up to a pumpkin aroma filled kitchen!
Two months back-to-back with breakfast recipes! Both oatmeal but still, it’s a start. I have to admit, after I re-made my Slow Cooker Apple-Cinnamon Oatmeal recipe, I was reminded of how much I actually like oatmeal. So here I am with a pumpkin pie version. I warned you there would be lots of pumpkin recipes were coming.
Creamy pumpkin oatmeal is what I should really call this. The cup of pumpkin puree adds an extra creaminess in my opinion. If you think that might not be your thing then I suggest you lower the pumpkin amount to 1/2 or 3/4 cup.
Absolutely you can substitute water for the almond milk. Even add more honey if you like. This is a recipe that is best cooked on low for 6-8 hours which means it’s a good one to cook overnight. Especially if you like waking up to a yummy smelling kitchen.
It’s important to spray the slow cooker with cooking spray to help keep the oatmeal from sticking. The oatmeal will still probably stick to the sides a bit but it won’t be nearly as bad as it would if you didn’t spray. This uses pumpkin puree NOT pumpkin pie filling.
- 1 cup steel cut oats
- 1 cup pumpkin puree
- 1 tsp Primal Palate pumpkin pie spice
- 3½ cups almond milk
- 1 tbsp honey
- ½ tsp vanilla extract
- ½ tsp cinnamon
- Spray slow cooker generously with cooking spray.
- Add all ingredients to the slow cooker.
- Stir to mix well.
- Cook HIGH 3-4 or LOW 6-8 hours.
- Stir well before serving.
Serve this warm or even cold with some almond milk. I topped mine with some chopped nuts.
You’ll need a small 1.5 to 3-quart slow cooker for this recipe.
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