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Slow Cooker Pumpkin Pie Oatmeal
What a perfect start to a fall day. From apple picking to raking leaves this delicious pumpkin pie oatmeal will surely start you day off right. Pumpkin Pie Oatmeal is made with steel-cut oats, canned pumpkin and pumpkin pie spice. Delicious on a chilly fall morning. Serve pumpkin pie oatmeal with a drizzle of maple syrup and dried cranberries or chopped pecans for added sweetness. Anyway you serve this oatmeal is delicious.
Steel Cut Oats
Slow Cooker Pumpkin Pie Oatmeal is fantastic. What could be easier than to put a few ingredients in a slow-cooker, turn it on low and walk away. In a few hours, breakfast is served. Slow cooker oatmeal is made with steel-cut oats. Steel-cut oats should be used in all recipes for slow cooker oatmeal because steel cut oats can withstand the long hours in the slow cooker. Read on to see why we no longer cook slow cooker oats ‘overnight.’
Since the writing of this post we have changed the time on all “overnight” slow cooker oatmeal recipes. We found that “overnight” slow cooking is way too long (anything longer than 5 hours) thus resulting in very burnt, inedible oatmeal. We recommend 4 to 5 hours on high for oatmeal made in the slow cooker. This is just our recommendation, an observation really. All crock-pots and slow cookers heat differently.
The best recommendation that we can give is to try a recipe, like this one, for slow cooker oatmeal. Let it cook on high for 4 hours and go from there. You may have a slow cooker that cooks ‘slow’ in which case, you can cook your overnight oatmeal, ‘overnight.’ Another thing, oatmeal can be frozen. If you do decide to experiment and make a sample batch of oatmeal so to speak, freeze it! Do a little more experimenting and freeze a batch of oatmeal too.
- 1 1/2 cups steel cut oats
- 4 1/2 cups water
- 1 cup canned pumpkin
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/8 teaspoon salt
- 1/4 to 1/2 cup brown sugar
- maple syrup for serving
- dried cranberries for serving
Combine all ingredients in a lightly buttered slow cooker.
Cook on low for 4 to 6 hours, stirring occasionally if possible.
Serve with maple syrup and dried cranberries.