This Slow Cooker Pumpkin Maple Oatmeal is so easy, delicious and perfect for the busy family. No bland oatmeal with water here! Steel-cut oatmeal is used in this recipe and cooked overnight with pumpkin, pure maple syrup, brown sugar, cinnamon and pumpkin pie spice. I am still not tired of pumpkin, pumpkin and more pumpkin and this really hits the spot on a cool fall morning. It is so perfect for a busy holiday morning if you are hosting or making dishes on Thanksgiving and still want to have a nice warm meal for breakfast.
The combination of steel-cut oats and pumpkin also have so many surprising health benefits. They are both high in fiber, antioxidants and are good for heart health. That sounds like a winning combination to me. One of my other favorite things about oatmeal is it keeps me fuller longer. I eat oatmeal for breakfast almost everyday during the busy week and it really helps curb food cravings until lunch.
My one year old daughter is also a little fan of oatmeal. However, it has to be my oatmeal! For some reason, everything always tastes better if it is my food! I usually have to split my meal 3 ways between myself and my 2 daughters. However, this oatmeal is a great solution to my problem. I can make a nice big pot of it and very easily throw the leftovers in the freezer for later and everyone is happy!
Slow Cooker breakfast meals are really a lifesaver for me lately. I also love making my Slow Cooker Apple French Toast and Peach Crisp Oatmeal. Yumma, Yumma, Yumma…I am going to go throw some stuff in my crockpot right now for tomorrow. Who knows what I will come up with next!
- 2 C. Steel-Cut Oats
- 1 C. Canned Pumpkin
- 4 1/2 C. Skim Milk
- 1/3 C. Brown Sugar
- 1/2 C. Pure Maple Syrup
- 1 1/2 Tsp. Cinnamon
- 2 Tsp. Pumpkin Pie Spice
- 1 Tbsp. Butter or Margarine
- 1/3 C. Pecan Chips
Coat sides and bottom of a Slow Cooker with nonstick cooking spray.
Add Oats, Pumpkin, Skim Milk, Brown Sugar, Maple Syrup, Cinnamon, Pumpkin Pie Spice, Margarine and Pecan Chips.
Lightly Stir ingredients.
Let sit overnight for 7 hours on Low Heat.
Stir before serving and top with additional pure maple syrup and pecan chips if desired.