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Slow Cooker Pumpkin Pie Oatmeal Recipe

Slow Cooker Pumpkin Pie Oatmeal Recipe
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★★★★★

5.1 from 14 reviews

This Slow Cooker Pumpkin Pie Oatmeal is a warm, cozy breakfast perfect for fall mornings. Made with rolled oats, pumpkin puree, and pumpkin pie spices, it cooks slowly to develop creamy texture and rich flavors. Sweetened naturally with maple syrup and topped with crunchy pecans, this hearty oatmeal is both comforting and nutritious.

Ingredients

Scale

Oatmeal Base

  • 2 cups old-fashioned rolled oats
  • 3 cups milk (dairy or non-dairy)
  • 1 cup canned pumpkin puree
  • ¼ cup maple syrup
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

Finishing Touches

  • 1 teaspoon vanilla extract
  • ¼ cup chopped pecans (optional)

Instructions

  1. Prepare the Slow Cooker: Grease the bottom and sides of your slow cooker using nonstick spray or a small amount of oil to prevent the oatmeal from sticking during the long cook time.
  2. Combine Ingredients: Add the rolled oats, milk, pumpkin puree, maple syrup, pumpkin pie spice, cinnamon, and salt into the slow cooker. Stir well to combine all ingredients thoroughly, ensuring the spices and sweetener are evenly distributed.
  3. Cook the Oatmeal: Cover the slow cooker and cook on low heat for 7 hours. This low and slow cooking method allows the oats to absorb the flavors and become thick and creamy without burning.
  4. Add Final Flavors: Once cooked, stir in the vanilla extract to add depth and warmth to the flavor profile. This step ensures the vanilla remains fresh and aromatic.
  5. Serve with Toppings: Spoon the oatmeal into bowls and top with chopped pecans if desired for a crunchy texture and nutty flavor. Enjoy warm for the best taste.

Notes

  • Use old-fashioned rolled oats, not instant or steel-cut oats, for the best texture in slow cooker recipes.
  • Non-dairy milks such as almond, oat, or coconut milk can be substituted for dairy milk for a vegan or lactose-free option.
  • Maple syrup can be adjusted based on your preferred sweetness level or substituted with honey if not strictly vegan.
  • For a thicker oatmeal, reduce the milk slightly or cook uncovered in the last 30 minutes to allow excess moisture to evaporate.
  • This oatmeal can be stored in the refrigerator for up to 5 days and reheated with a splash of milk.
  • To make this recipe vegan, use plant-based milk and ensure your maple syrup is pure and unprocessed.

Nutrition

Keywords: slow cooker oatmeal, pumpkin pie oatmeal, pumpkin breakfast recipe, healthy fall breakfast, slow cooker recipes

Find it online: https://ricoloranz.com/slow-cooker-pumpkin-pie-oatmeal-recipe/