Slow Cooker Pumpkin Steel Cut Oatmeal

After having so much success making this delicious Apple Cinnamon Steel Cut Oatmeal in the slow cooker, I decided to tweak the recipe and create Pumpkin Steel Cut Oatmeal in the slow cooker. My pumpkin oatmeal is made with fresh cranberries and chopped pecans to really bring out the fall flavors.

Slow Cooker Pumpkin Steel Cut Oatmeal

Serves 4

Ingredients

  • 3/4 cup
    100% pure pumpkin puree (not pie filling)
  • 2 cups
    water
  • 3 tablespoons
    maple syrup
  • 1 tablespoon
    ground flax seed
  • 1 tablespoon
    pure vanilla extract
  • 1 tablespoon + 1 teaspoon
    pumpkin pie spice
  • 1 cup
    uncooked steel cut oats
  • 1/4 cup
    fresh cranberries
  • 1/4 cup
    pecans, chopped

Cooking Directions

  1. Coat inside of slow cooker with cooking spray.
  2. Pour water, spices, maple syrup, vanilla, flax and pumpkin into a separate bowl and whisk until combined.
  3. Pour pumpkin mixture and oats into the greased slow cooker and stir to combine. Then, evenly sprinkle cranberries and pecan pieces on top.
  4. Cover and cook on low for 6 hours. I use a programmable slow cooker so that I can get more than six hours of sleep and still wake up to warm oatmeal. Once the oatmeal is done cooking, the slow cooker holds the food warm.
  5. Divide into 4 bowls and serve immediately, or put leftover servings into the fridge for later. Sometimes I like to stir in a few tablespoons of warm water upon serving to produce a more creamy oatmeal. To reheat individual servings, add about ¼ cup of water and microwave on high for about 1 ½ minutes. Enjoy!

Serves 4

Per serving: 274 calories, 6.3g fat (0.7g saturated fat), 0mg cholesterol, 53mg sodium, 38.4mg potassium, 30.2g carbohydrates (4.5g fiber, 13.6g sugar), 5.2g protein, 105% Vitamin A, 5.6% Vitamin C, 2.3% Calcium, 8.2% Iron

Nutrition Facts were estimated using MyFitnessPal using the following ingredients:

-Kelly

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