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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