Slow Cooker Pumpkin Pie Oatmeal
If you’ve read any of my previous posts, you know I cook for a very big family everyday. Mornings are pretty hectic around our house, so having breakfast ready when I get up takes a lot off of my plate. I know it can be hard to get kids to eat their oatmeal but let me assure you, this recipe is delicious and it makes enough oatmeal for a couple of mornings worth of breakfast. It can last a whole week if you only have a few mouths to feed!
Slow cooker pumpkin pie oatmeal is so easy to make.
Simply combine steel cut oats, water, pumpkin pie spice, vanilla extract, salt and pumpkin in your slow cooker and stir until it’s fully combined and there are no lumps of pumpkin. Put it on the warm setting before bed and let it cook overnight, about 7-8 hours. When you get up the mixture will still be a little “soupy” so change the setting to low and stir. Let the oatmeal cook for about 30 more minutes to thicken it up. Stir once more and then serve warm with brown sugar and chopped pecans. You can also add a things like raisins or chopped dates for a little more sweetness.
Cooked low and slow overnight, this power packed breakfast is sure to satisfy the pickiest of eaters. It’s a healthy, filling, yummy meal you can feel good about feeding your family.