Slow Cooker Pumpkin Coffee Cake Oatmeal

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4.7 of 5 (10)

Nutritional Info

Servings Per Recipe: 3
Amount Per Serving
Calories: 216.0

Total Fat: 9.3 g
Cholesterol: 0.0 mg
Sodium: 110.3 mg
Total Carbs: 35.2 g
Dietary Fiber: 5.6 g
Protein: 5.9 g

View full nutritional breakdown of Slow Cooker Pumpkin Coffee Cake Oatmeal calories by ingredient

Introduction

Savor the flavors of fall with this decadent oatmeal that practically cooks itself! Savor the flavors of fall with this decadent oatmeal that practically cooks itself!

Number of Servings: 3

Ingredients

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

For the Oatmeal:

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

For the 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

Tips

Love this recipe? Check out Kathy Hester's cookbook OATrageous Oatmeals: Delicious & Surprising Plant-Based Dishes from This Humble, Heart-Healthy Grain for more fun ways to spice up your oats!

Directions

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 overnight (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.

Serving Size: Makes 2-3 servings

Recipe photo by Kathy Hester