It was a cold and chilly morning here in LA, and I was craving a hot and hearty breakfast. And this tasty Pumpkin Oatmeal Crockpot Recipe really hit the spot!
All of the autumn-like flavors in this breakfast recipe were just what I was looking for on this winter’s day. This delicious oatmeal recipe is a definite crowd-pleaser that not only tastes fantastic but is really quite good for you too!
It’s also a wonderful vegan or vegetarian recipe. This a wonderful dish for any weight watcher who wants a hot, nutritious slow cooker oatmeal recipe that will warm you up any time of the year!
This filling breakfast will leave you feeling satisfied!
PUMPKIN OATMEAL CROCKPOT RECIPE
- 1 15 oz can of canned pumpkin - ( OR 3 cups of fresh peeled, seeded pumpkin, cut into small cubes)
- 5 cups water
- 1 ½ cups steel-cut oats
- ¼ cup brown sugar
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- 1 tsp vanilla extract
- ½ tsp salt
- Combine everything in a crock pot, cover and cook on low for 6 hours. Stir well before serving.
- NOTE: If you use the canned pumpkin instead of the fresh, your oatmeal texture will be creamier and more like a chunky puree.