Last weekend I had family in town, and I wanted to make a breakfast that was yummy, easy and vegan. I remembered that last fall a dear friend had made me delicious oatmeal in a crockpot, and I decided to take a stab at it. When it came to the flavor, it was simple: pumpkin. Not only because it’s fall and getting chilly, but also because I’m a white girl and I naturally love pumpkin treats (I also like yoga pants and brunch).
The recipe is from Peanut Butter and Peppers, and it is delicious pumpkin bliss.
Overnight Slow Cooker Pumpkin Oatmeal
1 cup Coach’s Oats or steel cut oats
1 cup pumpkin puree (not pie filling)
3 cups water
2 tsp. vanilla extract
1/2 tsp. pumpkin pie spice
1/2 tsp. cinnamon, ground
1 tsp stevia (to taste), optional
1 pinch salt
Optional toppings: brown sugar, maple syrup, pumpkin seeds, raisins / craisins, slivered almonds
Instructions: In your crockpot, add all of your ingredients and stir. Set the your crockpot on low for 6 – 8 hours.
- If your crockpot runs hot, you can follow the instructions on the original post to use a bowl inside the crockpot.
- When I did mine without a bowl, there was some stuck oatmeal but no burning.
- My tiny crockpot was the perfect size.
- There’s nothing better than waking up to pumpkin spice on a chilly fall morning!
My oatmeal turned out amazing and my family liked it too! I topped it with raisins, sliced almonds and pumpkin seeds. It was served with apple slices and vegan zucchini bread.
Has anyone else tried other crockpot oatmeal recipes they want to share?