Fall is my favorite season, mainly because it means Thanksgiving is so near and I finally get to dig my spoon into the pumpkin can and enjoy "baby food" as my brothers call it! But I love it.
I put pumpkin in everything, from Greek yogurt to my morning smoothies, it's a great, nutritious addition, especially with some pumpkin pie spice and free Saigon cinnamon mixed in.
My latest addiction has been these overnight pumpkin pie oats in the crockpot. So delicious, warm, healthy and filling for an easy breakfast. And, best yet, these won't leave you digging around in your desk drawer searching for snacks an hour later! You'll be full ALL morning long from the fiber, protein and healthy carb abundance!
Thanks to Around My Family Table for providing this recipe:
- 1½ cups steel cut oats
- 4½ cups water (depending on if you like thicker or thinner oatmeal)
- 1 cup canned pumpkin puree (about half a can)
- 2 tsps pure vanilla extract
- 2 tsps pumpkin pie spice
- ¼- 1/2 cup brown sugar
- Combine all ingredients in slow cooker and cook on low for 6-8 hours. Stirring occasionally if you can.
- Season to taste with salt and/or more brown sugar.
My notes: I left out the brown sugar and didn't add sweetener until the oats were completely cooked in the morning. I also used 3/4 the amount of water and the rest sweetened vanilla almond milk which added a bit of sweetness to my oats a bit. I also added a whole cinnamon stick along wtih the other ingredients because I love cinnamon!
Enjoy your overnight oats :)