This cooks while you sleep, so you can wake up to the aroma of a delicious, ready-to-eat breakfast. The oats, chia seeds, pumpkin, and almond milk will give you the fuel to keep going all morning. This recipe can be made gluten-free, dairy-free, and vegan, too.
I've previously shared three recipes for Slow Cooker Steel Cut Oats: apple-cinnamon , cherry-almond and banana-coconut. They are healthy, hearty breakfasts that have been very popular with readers. I've had requests for new flavors, so I'm adding this pumpkin pie version to the collection. (I have another one up my sleeve to share later.) Like the others, it's totally yummy, filling, and good for you. The pumpkin gives this recipe more of a pudding consistency--pumpkin pie mixed with oatmeal. Another healthy way to have dessert for breakfast!
No more burnt oatmeal! Today, I'm demonstrating a way of making slow-cooker oatmeal using a double boiler method to help you avoid burnt edges on your oatmeal. That's particularly important for this recipe, because brown crispy pumpkin edges taste pretty nasty. I liked my other oatmeal flavors with crispy edges, but not this one.
Nutritional Information (per 3/4 cup serving): 149 calories, 3.6g fat, 27.3g carbs, 3.9g fiber, 4.9g protein; Weight Watchers PointsPlus: 4 pts
Step-by-step photos for making
Slow Cooker, Pumpkin Pie Steel-Cut Oatmeal
Assemble the ingredients:
2 Ways to Slow Cook This Oatmeal:
Method #1--The Traditional Way
Spray the inside of the slow cooker with cooking spray, add the ingredients, give them a stir, put on the lid, and cook on low for approximately 5 hours. This pumpkin oatmeal needs less cooking time than the previous flavor varieties in order to avoid brown/burnt edges. Burnt pumpkin does not taste good. Trust me on that. Clean up is a pain if it burns, too.
If you don't have a programmable slow cooker, you can use an on-off light timer to turn your slow cooker on after you go to bed; programmed so that it comes on 5 hours before you'll be getting up in the morning. (A clever tip from my friend Sheri at The Loopy Ewe.)
Method #2--The Double Boiler Way
You can completely avoid burnt oatmeal edges and cook it for an extended time by turning your slow cooker into a double boiler. It's easy.
This method worked great for me. I had my slow cooker on for 8 hours of cooking, and then it went to the warm mode for awhile after that. There were absolutely no browned or burnt edges. The texture of the oats was perfect. Another benefit of this method--clean up is a breeze! I put the bowl in my dishwasher and dumped the water and dried inside of slow cooker with a towel--done!
view on Amazon:
heat-proof glass bowls for double boiling in slow cooker
(The largest bowl in this set fits inside my slower cooker)
However you cook it, the finished oatmeal is a hearty, healthy breakfast with all the wonderful flavor of pumpkin pie..
Here are some optional toppings that are great with this:
I like to top mine off with pecans and a drizzle of maple syrup.
Make ahead, refrigerate or freeze, and reheat leftovers. I make a batch of this, refrigerate or freeze leftovers in individual servings, and reheat them in the microwave. Add a 3/4-cup serving of cooked oatmeal to a microwave proof bowl, add 1/3 cup milk, cook on high for 1 minute. Stir and microwave approx. 1 more minute until hot. (Cook longer and at half power if they're frozen.) Breakfast is ready!
view on Amazon: 1 cup plastic containers
If you're a pumpkin pie fan like me, I think you'll enjoy this healthy breakfast version.
Make it a Yummy day!
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