Crock Pot Overnight Pumpkin Pecan Steel Cut Oatmeal
Perfect for fall, this creamy spiced pumpkin and pecan oatmeal makes for an easy, hearty, and no-mess breakfast.
- 1 1/2 cups water plus additional water for bain-marie
- 1/2 cup pumpkin puree
- 3 tablespoons brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 cup steel cut oats (not quick-cooking)
- 1/4 cup chopped pecans plus more for topping if desired
Preparation time 5mins
Cooking time 485mins
In a medium bowl mix 1½ cups water, pumpkin puree, brown sugar, and pumpkin pie spice.
Add the oats to a 23-ounce or larger oven-safe bowl (I use Fiestaware or Pyrex are good choices). Pour the pumpkin mixture over the top. Stir. Carefully place bowl in the middle of the Crock Pot and carefully fill Crock Pot with water, to about 1 inch below the rim of the bowl. Sprinkle with pecans.
Cook on low for 8 hours.
Turn off Crock Pot and remove lid, allowing the bowl to cool enough to lift out of the Crock Pot. Remove bowl and stir well. Sprinkle pecans and additional brown sugar on individual servings, if desired.