Your slow cooker can be employed beyond making soups and stews. In this recipe for Slow Cooker Pumpkin Pie Steel-Cut Oats, it’s a burbling cauldron for a seasonal spiced whole grain breakfast. Waking up to the aroma of pumpkin pie may even make you a morning person!
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Slow Cooker Pumpkin Pie Steel-Cut Oats
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Ingredients
- 1 cup steel-cut oats gluten free if desired, not quick-cooking variety
- 4 cups milk or unsweetened plain almond or soy milk
- 1/2 cup pumpkin puree not pie filling
- 3 Tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice or ground cinnamon
- 1/4 tsp salt
- 1/2 cup plain Greek yogurt or plain dairy-free yogurt
- 1/2 cup chopped pecans
Instructions
- In slow cooker, combine oats, milk, pumpkin puree, maple syrup, vanilla, pumpkin pie spice or cinnamon, and salt. Cover and set to cook on low for 8 to 9 hours (set it right before you go to bed).
- In the morning, stir oats well, scoop into bowls, and garnish with yogurt and pecans. Reheat leftovers throughout the week in pot on stovetop with a splash of milk or water.
Recipe Notes
No slow cooker?
This recipe can also be made on the stovetop. Just combine all the ingredients except the yogurt and pecans in a large pot and bring to a boil. Reduce the heat to medium-low and cook, uncovered, for 25 to 30 minutes, stirring often. Scoop the porridge into bowls and garnish it with yogurt and pecans.
Nutrition Facts
Slow Cooker Pumpkin Pie Steel-Cut Oats
Amount Per Serving
Calories 231
Calories from Fat 99
% Daily Value*
Total Fat 11g
17%
Saturated Fat 2g
10%
Sodium 173mg
7%
Total Carbohydrates 25g
8%
Dietary Fiber 4g
16%
Sugars 8g
Protein 9g
18%
* Percent Daily Values are based on a 2000 calorie diet.
