Mornings are pretty hectic around our house. One thing that makes my life easier is by making big batches of breakfast foods such as pancakes, waffles, or french toast then freeze the leftovers for those busy weekday mornings. The boys can easily take whatever they want out of freezer and re-heat. By doing this it saves me a ton of time in the morning and it gives them more independence.
One breakfast food we love is oatmeal. But, making homemade oatmeal takes a ton of time if you do it on the stove which is something we don’t have in the morning. I soon realized that you can make it in the slow cooker! Genius right?! I can prepare it the night before and let cook throughout the night. The next morning the house smells amazing, and breakfast is ready. Can’t get any easier than that. This slow cooker pumpkin apple oatmeal is so easy the kids can make it themselves. It literally takes about 5 minutes and the slow cooker does the rest of the work.
There are many oatmeal combinations that work well for slow cooker oatmeal. In the summer I tend to go with berries and fall I go with pumpkin or apple. This time around my son thought mixing both pumpkin and apple together would taste well together so we gave it a try. Cutting the apples takes the longest. Everything else you just pour in then mix. This is what the mixture looks like before it’s cooks. Lots of liquid that the oats will soak up within the 8 hour cooking time. Once it’s finished you can top with pumpkin granola, yogurt, heavy cream or just eat it as is. My personal favorite is to top with greek yogurt and a little extra pumpkin pie spice. It’s so creamy and delicious. Extras can be stored in the fridge and to re-heat just place the oats in a pot with a little bit of milk and heat until soft, creamy and hot.
This is what the oatmeal looks like after cooking for 7-8 hours. If you use steel cut oats make sure you cook for at least 8 hours, regular oats could be done in 7 hours or even sooner. My slow cooker automatically goes into a warm setting after the cooking time is up so I don’t need to worry about it cooking for too long.
- 1½ cups Bob's Red Mill steel cut oats
- 1 cup pumpkin puree
- 1 cup Bob's Red Mill coconut sugar
- 2 cups whole organic milk
- 4 cups water
- 3 apples peeled and diced
- 1 teaspoon pumpkin pie spice
- 2 tablespoons butter
- Optional for serving
- Greek Yogurt
- In a slow cooker add all ingredients except for the yogurt, cream or granola.
- Mix ingredients well and turn slow cooker on low for 7-8 hours
- Once finished serve alone or top with yogurt, granola or with cream.
- Leftovers can be stored in the fridge for the week and when re-heating over the stove add a bit of milk and heat through until creamy.
I am proud to be partnering with Stonyfield and Bob’s Red Mill to bring you this tasty recipe! As always, all opinions are 100% mine.
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