Slow Cooker Pumpkin Coffee Cake Oatmeal

Slow Cooker Pumpkin Coffee Cake Oatmeal

4.7 of 5 (10)
member ratings
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 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

Member Ratings For This Recipe


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    Very Good
    Easy to prepare and very tasty! - 3/23/21


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    Portion control - 2/28/21


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    Very Good
    tasty - 9/26/20


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    Perfect recipe for me! - 9/24/20


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    NICE - 9/10/20