Running Dirty. Eating Clean. Loving Life.

Slow Cooker Pumpkin Coffee Cake Oatmeal – 31 Days of Fall Flavors Recipe #9

This whole steel-cut oats in a slow cooker thing may just be the best discovery since sliced bread.  Why did I not hear about this sooner??  Sticking with the fall flavors theme, I found a recipe from Healthy Slow Cooking using some of the pumpkin puree I whipped up after a trip to the pumpkin patch.  If you haven’t checked out this blog, do it!!!  She has over 40 slow cooker oatmeal recipes.  If there is a shortage of steel-cut oats in the Twin Cities this winter, I have nothing to do with it!

Slow Cooker Pumpkin Coffee Cake Oatmeal

Makes 4-6 servings

Ingredients

oatmeal

  • 1 C steel-cut oats
  • 3 C Unsweetened Vanilla Almond Milk
  • 1 C pumpkin puree
  • 1 tsp ground cinnamon

coffee cake topping

  • 1/3 C brown sugar (or other sweetener if you don’t use refined sugar)
  • 1/3 C pecans or walnuts, chopped
  • 1 tsp ground cinnamon

Directions

  1. Mix toppings in a small container and cover until the morning.
  2. Spray your crock with some oil to help with clean up later or place liner in crock pot. Add all the ingredients except the toppings. Cook on low for 8-10 hours over night.
  3. Stir your oatmeal well. Top with coffee cake topping.

 

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