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Slow cooker pumpkin oatmeal recipe from Kate Towell

Kate Towell gives us her most recent slow cooker obsession. A pumpkin oats recipe which is both simple and delicious.
This slow cooker pumpkin oats recipe is simple and delicious. Photo credit: Kate Towell.

The following article is being reproduced with permission of its author, Kate Towell. Kate is a holistic wellness counselor who supports individuals to create the balanced, vibrant life they imagine.

This is my most recent slow cooker obsession. I can get tired of my same ol’ breakfast choices and although this is more of a Fall flavored recipe, when I made it last week there were snow flurries in the air. So until Spring hits full-on in a few weeks I’m going to keep making my new slow cooker favorite. The best part of making oats in the slow cooker is you wake up to a delicious hot breakfast ready to eat. Yum!

Slow Cooker Pumpkin Oatmeal Recipe


  • 2 cups water

  • 2 cups almond milk

  • 1 1/2 cups steel cut oats

  • 1 cup pumpkin puree

  • 2 Tbs. of Grade B maple syrup or coconut palm sugar

  • 2 Tbs. vanilla

  • 1/2 tsp. cardamon

  • 1 tbs. cinnamon

  • 1 tsp. all spice or pumpkin pie spice

  • pinch of salt


Combine all ingredients in your slow cooker. Stir well.

Cook on low for 6 – 8 hours. Stir before serving.

Serve with walnuts, pecans, and/or shredded coconut.



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