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Slow Cooker Pumpkin Pie Steel-Cut Oats

Serves 6.


    Slow Cooker Pumpkin Pie Steel-Cut Oats

    Your slow cooker can be employed beyond making soups and stews. In this recipe, it’s a burbling cauldron for an autumnal spiced whole grain breakfast. Waking up to the aroma of pumpkin pie may even make you a morning person.


    No slow cooker?

    This recipe can also be made on the stovetop. In large pot, combine all ingredients except yogurt and pecans. Bring to a boil, reduce to medium-low, and cook, uncovered, stirring often for 25 to 30 minutes. Scoop into bowls and garnish with yogurt and pecans.


    Slow Cooker Pumpkin Pie Steel-Cut Oats


    • 1 cup (250 mL) steel-cut organic oats (not quick-cooking variety)
    • 4 cups (1 L) milk or unsweetened plain almond or soy milk
    • 1/2 cup (125 mL) pumpkin purée (not pie filling)
    • 3 Tbsp (45 mL) maple syrup
    • 1 tsp (5 mL) vanilla extract
    • 1 tsp (5 mL) pumpkin pie spice or ground cinnamon
    • 1/4 tsp (1 mL) salt
    • 1/2 cup (125 mL) plain yogurt or plain Greek yogurt
    • 1/2 cup (125 mL) chopped pecans


    Per serving:

    • calories231
    • protein9g
    • fat11g
      • saturated fat2g
      • trans fat0g
    • carbohydrates25g
      • sugars8g
      • fibre4g
    • sodium173mg



    In slow cooker, combine oats, milk, pumpkin pureu0301e, maple syrup, vanilla, pumpkin pie spice or cinnamon, and salt. Cover and set to cook on low for 8 to 9 hours (set it right before you go to bed).


    In the morning, stir oats well, scoop into bowls, and garnish with yogurt and pecans. Reheat leftovers throughout the week with a splash of milk or water.


    Like this recipe?

    This recipe is part of the Make-Ahead Breakfasts collection.



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