As soon as the weather started to get cooler, I switched my usual morning muesli to warm oats. Oatmeal is my absolute favorite breakfast.
I probably eat oatmeal five times a week!
Luckily, oats are great way to start the day because they are high in fiber, help control blood sugar levels, contain cancer-fighting phytochemicals, help control blood pressure, help with weight control and give you lots of energy! I always feel so much more energized on days I’ve eaten a bowl of oats.
I decided to expand beyond my usual oats that I make on the stovetop. Slow cooker oats are perfect because you can cook them overnight and your breakfast is ready to go when you wake up!
These slow cooker oats ended up being so delicious! The best part was probably the way my house smelled when I woke up in the morning. It smelled like pumpkin pie!!
The great thing about this recipe is you can customize it. Pumpkin not your thing? Start with the base – oats and liquid – then add whatever you want!
I highly recommend using steel cuts oats. I think old fashioned oats would get really mushy.
The only warning I’ll give you…this makes a LOT of oatmeal. The BF doesn’t like oatmeal, so I put my huge container of leftovers in the fridge. Now I really have to eat oats everyday! To reheat, I placed a serving in a bowl, added a bit of almond milk and some pure maple syrup. When I had a leftover bowl, I topped the oats with sauteed chopped apples in coconut oil, cinnamon and pure vanilla extract. Mmmmm.
Slow Cooker Pumpkin Spice Oats
2 cups steel cut oats
2 cups unsweetened almond milk (or water)
6 cups water
1/2 cup pure maple syrup
2 tsp. pure vanilla extract
1 can pure pumpkin puree
2 tbsp. cinnamon
2 tsp. pumpkin pie spice
Additional toppings – walnuts, pecans, raisins, dried cranberries, goji berries, chia seeds, chopped apple, etc.
Combine all ingredients in a crock pot. Stir. Let cook on low for 8 hours or until oatmeal has reached desired consistency.
Add more sweetener of choice and any additional toppings before serving, if desired.