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Breakfast Today: Crock-Pot Pumpkin Pie Oatmeal
Paula Gallagher on
It's October, and with October comes everything pumpkin! And this Crock-Pot Pumpkin Pie Oatmeal is a breakfast winner. The best part is that it is can be done in your slow cooker and you have breakfast ready to eat first thing in the morning. This is a different twist on overnight oats!
This super healthy breakfast is made with steel cut oats, which are are slightly chewy with a nutty flavor. High in fiber, they usually take a little more time to prepare than traditional oats, and that makes them perfect for the slow cooker.
The other star of the powerhouse breakfast is pumpkin, which contains a rich supply of beta carotene and alpha carotene. Loaded with fiber, vitamins and minerals, you’ll get a mouthful of potassium, magnesium, selenium and lutein in every bite, plus a good dose of vitamins A, C and E.
Crock-Pot Pumpkin Pie Oatmeal
• 1 cup steel cut organic oats
• 4 cups of your choice of milk (almond, coconut or soy)
• 1/2 cup pumpkin purée (not pie filling)
• 3 Tbsp maple syrup
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice or ground cinnamon
• 1/4 tsp salt
• 1/2 cup plain yogurt or plain Greek yogurt
• 1/2 cup chopped pecans or walnuts
In your crock pot or slow cooker, combine oats, milk, pumpkin purée, maple syrup, vanilla, pumpkin pie spice or cinnamon, and salt. Cover and set to cook on low for 8 to 9 hours (set it right before you go to bed). In the morning, stir oats well, scoop into bowls, and top with yogurt and pecans.
Photo from here, with thanks.
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