Slow Cooker Pumpkin Coffee Cake Oatmeal

Slow Cooker Pumpkin Coffee Cake Oatmeal

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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
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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 donít 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

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