Slow Cooker Pumpkin Coffee Cake Oatmeal
- Number of Servings: 3
Ingredients
**This recipe uses a smaller slow cooker, 1 1/2 to 2 quartsFor the Oatmeal:1/2 cup (40g) steel-cut oats1 3/4 cup (437ml) unsweetened vanilla almond milk (or plain plus 1/2 teaspoon vanilla extract)1/2 cup (124g) pumpkin1/2 teaspoon cinnamonFor the Coffee Cake Topping:3 tablespoons brown sugar (or other sweetener if you don’t use refined sugar)3 tablespoons pecans or walnuts, chopped1/2 teaspoon cinnamon
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
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
Nutritional Info 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
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