Description
Creamy steel-cut oats soak up cozy pumpkin flavors and warm spices, sweetened with pure maple syrup. The slow cooker transforms simple ingredients into a thick, velvety breakfast you can top with nuts, seeds, or fresh fruit.
Ingredients
- 1 cup steel-cut oats
- 2 cups unsweetened almond milk
- 1 cup water
- 1 cup pumpkin puree
- 1/4 cup pure maple syrup
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons chia seeds
Instructions
- Add steel-cut oats, almond milk, water, pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, salt, and chia seeds into the slow cooker.
- Stir to combine all ingredients evenly, then cover with the lid.
- Cook on low for 6β8 hours or on high for 2β3 hours, stirring once halfway through cooking.
- Uncover and stir the oatmeal; if itβs too thick, add a splash of almond milk and stir to reach your desired consistency.
- Taste and adjust sweetness or spice level if needed.
- Divide into bowls and top with your favorite toppings before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat individual servings with a splash of almond milk in the microwave or on the stovetop.
- Add toppings like chopped nuts, seeds, fresh fruit, or dairy-free yogurt for extra texture.
- For a thicker texture, reduce the water by 1/4 cup or cook uncovered for the last 15 minutes.