Slow Cooker Pumpkin Spice Steel-Cut Oats
Steel-cut oats cooked overnight with real pumpkin puree and warm pumpkin pie spices for an autumn breakfast that's ready when you wake up. Plan ahead: cook 7-8 hours overnight.
Ingredients
- 2 cups steel-cut oats
- 1 cup canned pumpkin puree (not pie filling)
- 4 cups water
- 2 cups whole milk (or almond milk)
- 3 tbsp pure maple syrup
- 1.5 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1 tsp pure vanilla extract
- 1/2 tsp kosher salt
- 1 tbsp unsalted butter
- 1/4 cup pepitas (pumpkin seeds, for serving)
Instructions
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1
Grease the inside of the slow cooker with 1 tbsp unsalted butter or cooking spray.
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2
Whisk 1 cup canned pumpkin puree (not pie filling), 4 cups water, and 2 cups whole milk (or almond milk) together in the slow cooker until smooth.
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3
Stir in 2 cups steel-cut oats, 3 tbsp pure maple syrup, 1.5 tsp pumpkin pie spice, 1/2 tsp ground cinnamon, 1 tsp pure vanilla extract, and 1/2 tsp kosher salt.
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4
Cover and cook on LOW for 7-8 hours overnight.
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5
In the morning, stir the oatmeal well. If too thick, thin with a splash of warm milk.
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6
Serve in bowls topped with 1/4 cup pepitas (pumpkin seeds, for serving) and an extra drizzle of pure maple syrup.