Description
This Slow Cooker Pumpkin Oatmeal is a comforting and nutritious breakfast dish that combines steel-cut oats with creamy pumpkin puree and warming spices. Featuring diced pears for natural sweetness and cooked slowly to perfection, it is an easy, hands-off recipe perfect for busy mornings or cozy weekends.
Ingredients
Units
Scale
Main Ingredients
- 2 cups (340 g) steel cut oats
- 15 ounces (425 g) pumpkin puree
- 1 1/2 teaspoons (3.75 g) cinnamon
- 1/2 teaspoon (1.25 g) ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon kosher salt
- 1 teaspoon (5 ml) vanilla extract
- 3 cups (426 g) pears, 1/4″ dice, Bosc or Bartlett
- 6 cups (1.44 L) water
- 2 cups (480 ml) milk
Instructions
- Add the Ingredients: Add the steel cut oats, pumpkin puree, cinnamon, ginger, nutmeg, cloves, salt, vanilla, diced pears, water, and milk to a 6-quart slow cooker. Stir thoroughly to combine all ingredients evenly.
- Slow Cook: Cover the slow cooker with its lid and cook on high heat for 4 hours or on low heat for 8 hours, depending on your schedule. The oatmeal is ready when it reaches a thickened, tender consistency.
- To Serve: Serve the oatmeal hot and optionally add toppings such as additional diced fruit, nuts, or sweetener of your choice to enhance flavor and texture.
Notes
- Use steel cut oats for the best texture and slow cooking results.
- If you prefer a thinner oatmeal, add more milk or water to adjust consistency.
- Try swapping pears with apples or other seasonal fruits for variations.
- This recipe can be prepared overnight on low heat for a ready-to-eat breakfast in the morning.
- Store leftovers in the refrigerator for up to 4 days and reheat with a splash of milk.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 210
- Sugar: 8g
- Sodium: 90mg
- Fat: 3.5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg
