I’m back on my oatmeal obsession just in time for Vegan Month of Food. I realized fall and winter will bring even more flavors into my oatmeal mix. Plus, is it really an obsession if it doesn’t raise its head every once in a while?
In case you didn’t already know this about me, I am in love with pumpkin and winter squash. They are good for you and can be used in everything from stews and casseroles to desserts and breakfast.
In the next few weeks you can look forward to some winter squash slow cooker recipes along with more delicious oatmeal flavors that are worth getting out of bed for! (There may even be pears and apples involved too.)
Happy Fall!
** Make sure to check out my other oatmeal recipes. I have over 40 different flavors!
Slow Cooker Pumpkin Coffeecake Oatmeal
soy-free and gluten-free
2 to 3 servings
**This recipe uses a smaller slow cooker 1 1/2 to 2 quarts
- 1/2 cup (40g) steel-cut oats
- 1 3/4 cup (437ml) Unsweetened Vanilla Almond Milk (or plain plus 1/2 teaspoon vanilla extract)
- 1/2 cup (124g) pumpkin
- 1/2 teaspoon cinnamon
- 3 tablespoons brown sugar (or other sweetener if you don’t use refined sugar)
- 3 tablespoons pecans or walnuts, chopped
- 1/2 teaspoon cinnamon
The night before: Mix toppings in a small container and cover until the morning. Spray your crock with some oil to help with clean up later (optional). Add all the ingredients except the toppings. Cook on low over night (7 to 9 hours).
In the morning: Stir your oatmeal well. It may seem watery at the top but if stirred it should be a more uniform consistency. Top with coffee cake topping.
You had me at coffee cake topping. WIll you pour me a bowl? I want some NOW!
If you only caught me a little while ago…it’s all gone now.
Oh I love that idea. That’ll be a perfect breakfast
Wow, this sounds so good. ‘Tis the season for pumpkin everything.
I. Must. Make. This. Now!!!!!
So much yum!
: )
Yum!
Oh, that looks so delicious! Can’t wait to give this a try!
Kathy, this oatmeal sounds absolutely amazing! I can’t get enough pumpkin this time of year, and oatmeal is my staple cold-weather breakfast. Fantastic
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I think this recipe is a must try! Sounds like a great breakfast or snacktime!
I eat pumpkin spiced oatmeal almost every morning…but I’ve got to try this topping tomorrow! It sounds like a heavenly treat!
This is an amazing recipe. Put it on last night for breakfast this morning and my daughter and I enjoyed before we were out the door for school/work. Think this has encouraged me to try some other combinations. So quick and simple. Thank you!
You are so welcome!
I don’t usually think about breakfast until morning but this sounds amazing! It sounds like a Christmas morning meal.
My kids loved it! I have now made it 3 times and they still ask for it!
That’s great to hear!