Slow Cooker Pumpkin Pie Oatmeal

• servings: 4 servings
• active time: 10 minutes
• total time: 7 hours 10 minutes

Ingredients

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

1 teaspoon pumpkin pie spice

½ teaspoon cinnamon

¼ teaspoon salt

chopped pecans (maple syrup and almond milk for serving)

Directions

Add ingredients

Coat your slow cooker with cooking spray, butter or coconut oil. Add all the ingredients into slow cooker and mix well.

Cook on low for 6-8 hours. If you have a programmable slow cooker, set it to cook on low for 7 hours and then switch to warm.

Serve

In the morning, give the oats a good stir as the oats will settle to the bottom. Portion into a bowl to serve and top with pecans, maple syrup and almond milk.

Store

Let the oatmeal cool and place into a sealed container in the fridge for up to a week. You can reheat the oatmeal on the stovetop or microwave. Just add a little additional milk to loosen the oatmeal, if needed.

Nutrition

• Serving Size: 1 /4 of recipe
• Calories: 242 kcal
• Total Fat: 4 g
• Total Carbohydrate: 45 g
• Dietary Fiber: 8 g
• Total Sugars: 10 g
• Protein: 8 g