Crockpot Pumpkin Coffeecake Oatmeal

By chelyc13

Uses a small crockpot 1 1/2 quart to 2 quart

Ingredients

• FOR COFFEE CAKE TOPPING:
• 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

Preparation

Step 1

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.