[UPDATED ON 1-18-2015 WITH NEW PHOTOS & UPDATED RECIPE]
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 an overnight pumpkin steel cut oatmeal. Fresh cranberries and chopped pecans round out the fall flavors.
Slow Cooker Pumpkin Steel Cut Oatmeal
- 1 cup 100% pure pumpkin puree (not pie filling)
- 1 cup milk (I used organic nonfat milk)
- 1 1/4 cups water
- 3 tablespoons maple syrup
- ¼ cup ground flax seed
- 1 tablespoon pure vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 cup uncooked steel cut oats
- 2/3 cup fresh (or frozen) cranberries
- 1/4 cup pecans, chopped
- Coat inside of slow cooker with cooking spray.
- Pour water, spices, maple syrup, vanilla, flax and pumpkin into a separate bowl and whisk until combined.
- Pour pumpkin mixture and oats into the slow cooker and stir to combine. Then, evenly sprinkle cranberries and pecan pieces on top.
- Cover and cook on low for 4.5 to 5 hours. I use a programmable slow cooker so that I can get more than five hours of sleep and still wake up to warm oatmeal. Once the oatmeal is done cooking, the slow cooker holds the food warm.
- 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 milk 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!
Nutrition per serving: 350 calories, 11g fat (1g saturated fat), 52g carbohydrates (10g fiber, 16g sugar*), 12g protein, 30mg sodium, 193% Vitamin A, 8% Vitamin C, 16% Calcium, 18% Iron
*9g added sugars (2 1/4 teaspoons) from the Maple syrup