Getting out of a warm, cozy bed on a dark, chilly fall morning can be hard. Unless, of course, there’s some kind of incentive to do so. Like, the smell of pumpkin and spice and everything nice drifting through the house, and the realization that a hot, filling breakfast is already made.
We typically use our slow cooker for hearty soups, stews, and casseroles, but the minute I started to come across breakfast ideas, I was sold.
This spiced pumpkin oatmeal is a real treat, and really sticks to your bones. The original recipe called for adding in chopped pears, but I swapped these for chopped apples, and it was just as tasty!
Slow Cooker Spiced Pumpkin + Apple Oatmeal
Makes about 8 servings | Recipe via Jessica Gavin
- 2 cups steel cut oats (regular oats might get too mushy!)
- One can (15 oz.) pumpkin puree
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 cups pears (or apples), diced (2-3 apples or pears)
- 6 cups water
- 2 cups milk (any will work, I used almond)
- Lightly spray your slow cooker with a non-stick cooking spray.
- Add all of the ingredients into your slow cooker (6 quart or larger) and stir together.
- Cover the slow cooker and cook overnight on low heat for 8 hours (or high for 4.)
- You’ll know they’re ready when the mixture has thickened and the oats have softened. Give the mixture a final stir before serving.
- Add any desired toppings – fresh apples or pears, raisins, granola, maple syrup, honey cranberries, seeds – and enjoy!
I served ours up with raisins, chopped apple, pecans, a sprinkle of rolled oats, and an extra dash of cinnamon.
I hope this makes your cold, dark mornings a little more cozy!