Go Back
Slow Cooker Pumpkin Spice Steel-Cut Oats with Pecans
Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Measuring Cups
  • Spoon

Ingredients
  

  • 1 cup steel-cut oats
  • 3 cups milk
  • 1 cup pumpkin puree
  • 2 tablespoons maple syrup
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans

Instructions
 

  • Add the steel-cut oats, milk, pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and salt to the slow cooker.
  • Stir everything together until the pumpkin and spices are evenly mixed into the liquid.
  • Cover and cook on low for 6 to 7 hours, until the oats are tender and have absorbed most of the liquid.
  • Give the oats a good stir right before serving to loosen the texture.
  • Spoon into bowls and top each serving with the chopped pecans.

Notes

Stir the oats once or twice during the last hour if you are home, which helps keep the bottom from sticking. Leftovers store well in the fridge for up to four days. Reheat portions with a splash of milk to bring back the creamy consistency. If you prefer a sweeter bowl, add an extra drizzle of maple syrup at the table rather than increasing it before cooking.
Course: Breakfast
Cuisine: American
Equipment: Slow Cooker, Measuring Cups, Spoon