Last pumpkin recipe of the month, and Happy Halloween! I figured that after everyone comes down from their sugar high from Halloween candy, a healthy breakfast for the rest of the week is a must! I love this recipe because it is essentially hands-free and cooks itself, and you can make a batch (or two!) at one time and have breakfasts for the week!
I like to make this recipe and freeze individual 1 cup servings – they freeze well, and are a great go-to for a quick breakfast on the run! Enjoy!
Crockpot Pumpkin Pie Oatmeal
Yields: 3 servings (1 cup)
Ingredients:
8 oz. steel cut oats
3 cups water
1 1/2 cups pumpkin puree
3 TBSP Maple Syrup
pinch of salt
3/8 tsp nutmeg
1/5 tsp cinnamon
3/4 tsp ginger
1 1/2 tsp vanilla extract
3 TBSP chopped pecans (or walnuts)
Directions:
- Put all ingredients except for pecans and vanilla in a greased crockpot.
- Cook on high setting for 2-3 hours or until oats are cooked through and lose their “bite.”
- Once the oats are cooked and slightly cooled, add the vanilla and top with chopped nuts.
Click here to download a printable copy of the Crockpot Pumpkin Pie Oatmeal Recipe
