Description
A warm and comforting Slow Cooker Pumpkin Pie Oatmeal recipe, perfect for chilly mornings or holiday breakfasts.
Ingredients
Scale
- 1 cup rolled oats
- 4 cups almond milk (or any milk of your choice)
- 1 cup pumpkin puree (canned or homemade)
- 1/4 cup brown sugar (adjust to taste)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (plus extra for topping)
- 1/4 teaspoon salt
Instructions
- Prepare the Slow Cooker by greasing it with cooking spray.
- Combine rolled oats, almond milk, pumpkin puree, brown sugar, ground cinnamon, ground nutmeg, vanilla extract, chopped pecans, and salt in a large bowl.
- Pour the mixture into the slow cooker and cover. Cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooked, stir the oatmeal and serve warm with toppings of your choice.
Notes
- For a dairy-free option, use coconut milk instead of almond milk.
- Replace brown sugar with maple syrup or honey for a natural sweetener.
- For a nut-free version, skip the nuts or use seeds like pumpkin or sunflower seeds.
- Add chocolate chips or dried fruits for a fun twist!
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Breakfast
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: pumpkin pie oatmeal, slow cooker oatmeal, healthy breakfast, vegan oatmeal