Slow Cooker Pumpkin Coffeecake Oatmeal

By blum099

Slow Cooker Pumpkin Coffeecake Oatmeal
by Kathy Hester (geekypoet)


I'm back on my oatmeal obsession just in time for Vegan Month of Food. I realized fall and winter will bring even more flavors into my oatmeal mix. Plus, is it really an obsession if it doesn't raise its head every once in a while?

In case you didn't already know this about me, I am in love with pumpkin and winter squash. They are good for you and can be used in everything from stews and casseroles to desserts and breakfast.

In the next few weeks you can look forward to some winter squash slow cooker recipes along with more delicious oatmeal flavors that are worth getting out of bed for! (There may even be pears and apples involved too.)

Happy Fall!

** Make sure to check out my other oatmeal recipes. I have over 40 different flavors!

Slow Cooker Pumpkin Coffeecake Oatmeal
soy-free and gluten-free
2 to 3 servings

**This recipe uses a smaller slow cooker 1 1/2 to 2 quarts

Ingredients

• 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
• coffee cake topping
• 3 tablespoons brown sugar (or other sweetener if you don't use refined sugar)
• 3 tablespoons pecans or walnuts, chopped
• 1/2 teaspoon cinnamon

Details

Servings 2

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.