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pumpkin pie slow cooker overnight oatmeal

69 Pinches 2 Photos
AmbrosiaaXoXo avatar
Pelkie, MI
Updated on Oct 21, 2015

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!

prep time 15 Min
cook time 8 Hr
method Slow Cooker Crock Pot
yield 6 + large servings

Ingredients

  • 5 cups water
  • 1 cup milk or half & half
  • 1 1/2 cups steel cut oatmeal
  • 1 cup pumpkin puree
  • 1/2 to 1 cups brown sugar, firmly packed
  • 2 tablespoons butter
  • 1 tablespoon pumpkin pie spices
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt

How To Make pumpkin pie slow cooker overnight oatmeal

  • 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!
  • Step 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.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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