Slow Cooker Pumpkin Oatmeal
Yield: 8 servings
Calories: 217kcal
Healthy oatmeal breakfast recipe perfect for fall mornings. Made with warm spices and tender pears for a naturally sweet taste.
Ingredients
- 2 cups (340 g) steel cut oats
- 15 ounces (425 g) pumpkin puree
- 1 ½ teaspoons (3.75 g) cinnamon
- ½ teaspoon (1.25 g) ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon kosher salt
- 1 teaspoon (5 ml) vanilla extract
- 3 cups (426 g) pears, ¼"dice, Bosc or Barlett
- 6 cups (1.44 L) water
- 2 cups (480 ml) milk
Instructions
- Add the Ingredients - Add the steel cut oats, pumpkin puree, cinnamon, ginger, nutmeg, cloves, salt, vanilla, pears, water, and milk to a 6-quart slow cooker. Stir to combine.
- Slow Cook - Cover and cook on high heat for 4 hours or on low heat for 8 hours. The oats are ready when they are thickened and tender.
- To Serve - Add toppings like diced fruit, nuts, and additional sweetener if desired.
Notes
- Milk Substitutes: Unsweetened cashew, almond, soy, coconut, or rice milk.
- Add Sweetener: For extra flavor, add 1/4 cup of maple syrup or honey to the slow cooker. Increase to the desired level.
- Topping Suggestions: Pecans, diced pears, apples, blueberries, bananas, strawberries, raisins, cranberries, nut butter, seeds, maple syrup, or honey.
- Storing: Store in an airtight container in the refrigerator for up to 7 days.
- Freezing: Portion oatmeal in single servings and freeze for up to 1 month.
Nutrition
Calories: 217kcal | Carbohydrates: 38g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 198mg | Potassium: 143mg | Fiber: 7g | Sugar: 4g | Vitamin A: 8300IU | Vitamin C: 33.8mg | Calcium: 160mg | Iron: 2.7mg
Recipe Link