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Ingredients
Scale
- Cooking spray, butter, or coconut oil (for coating the slow cooker)
- 1 cup steel-cut oats
- 2 ½ cups water
- 1 ½ cups unsweetened almond milk
- 1 cup canned pumpkin or homemade pumpkin puree
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- Chopped pecans, additional maple syrup, and almond milk for serving
Instructions
- Coat the slow cooker with cooking spray, butter, or coconut oil.
- Combine steel-cut oats, water, almond milk, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, ground cinnamon, and salt in the slow cooker.
- Stir the mixture well to ensure even cooking.
- Cover and set the slow cooker to cook on low for 6-8 hours.
- Stir the oatmeal before serving and add preferred toppings.
Notes
Use a programmable slow cooker for best results.
Adjust almond milk for desired creaminess.
Experiment with spices if you don’t have pumpkin pie spice.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Breakfast
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 8
- Sodium: 200
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 5
- Protein: 6
- Cholesterol: 0