pumpkin pie slow cooker overnight oatmeal

Amber Tembreull

By
@AmbrosiaaXoXo

Found this on Facebook but my "pinch it" button isn't working with Windows 10 yet. Looks yummy & can easily be adapted to your liking by substituting your preferences here (almond milk, skim milk, etc). I did get this recipe from www.sweetannas.com I also saw a few people complain that it either overcooked or was too runny. Guess it depends on how hot your slow cooker temp is at the low setting. It sounds delicious to me!


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Serves:

6+ large servings

Prep:

15 Min

Cook:

8 Hr

Method:

Slow Cooker Crock Pot

Ingredients

5 c
water
1 c
milk or half & half
1 1/2 c
steel cut oatmeal
1 c
pumpkin puree
1/2 to 1 c
brown sugar, firmly packed
2 Tbsp
butter
1 Tbsp
pumpkin pie spices
1 tsp
cinnamon
1/2 tsp
salt

Directions Step-By-Step

1
Stir all the ingredients together in the slow cooker, cook on LOW overnight, about 8 hours.

When it is done, it may still look liquidy. Give it a good stir and it will all come together.

Serve immediately. Save any leftovers in the fridge or freezer... this stuff reheats beautifully!
2
Once it's cooled after cooking, spoon oatmeal into a muffin baking tin, cover and freeze. Then pop out the oatmeal muffins and store in a gallon size ziplock bag for easy single servings. Microwave to reheat.