Easy Breakfast: Slow Cooker Pumpkin Coffeecake Oatmeal

The only way to cook steel-cut oats is in the slow cooker. Here’s why. I have been cooking them on the stove for several years but have never been able to cook the oats just right. Enter this slow cooker recipe from Kathy Hester. It’s creamy and the oats are cooked perfectly — every time. I make this oatmeal every week and only cook steel-cut oats in the slow cooker now. Give it a try this weekend! You’ll be glad you did.

It’s Easy Being Vegan tip: Double the recipe and use a larger slow cooker, so you have leftovers for several days. It reheats well in the microwave. Just add a little non-dairy milk and stir.

Pumpkin Coffeecake Oatmeal. Photo from healthyslowcooking.com.

Slow Cooker Pumpkin Coffeecake Oatmeal
soy-free and gluten-free
2 to 3 servings

**This recipe uses a smaller slow cooker 1 1/2 to 2 quarts

  • 1/2 cup (40g) steel-cut oats
  • 1 3/4 cup (437ml) Unsweetened Vanilla Almond Milk (or plain plus 1/2 teaspoon vanilla extract)
  • 1/2 cup (124g) pumpkin
  • 1/2 teaspoon cinnamon
Coffee Cake Topping
  • 3 tablespoons brown sugar (or other sweetener if you don’t use refined sugar)
  • 3 tablespoons pecans or walnuts, chopped
  • 1/2 teaspoon cinnamon

The night before: Mix toppings in a small container and cover until the morning. Spray your crock with some oil to help with clean up later (optional). Add all the ingredients except the toppings. Cook on low over night (7 to 9 hours).

In the morning: Stir your oatmeal well. It may seem watery at the top but if stirred it should be a more uniform consistency. Top with coffee cake topping.

If you love your slow cooker like I do, check out Kathy’s new cookbook, The Vegan Slow Cooker.

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