(Weight Watchers Friendly Crock Pot Cooking Day 35 – Slow Cooker Pumpkin Pie Oatmeal)
With all the flavors of pumpkin pie, this slow cooker pumpkin pie oatmeal with streusel topping is an easy, healthy, warm and delicious way to start your day.
I can’t seem to get enough pumpkin and apple this time of year. They’re two of my favorite fall foods.
So, today I’ve got another pumpkin recipe: slow cooker pumpkin pie oatmeal with streusel topping. It’s adapted from this recipe for slow cooker pumpkin coffeecake oatmeal.
Skinny on Slow Cooker Pumpkin Pie Oatmeal
I really enjoyed the Crock Pot Apple Oatmeal, which uses old-fashioned oats, when I made it. This time, I decided to try steel cut oats.
Lots of slow cooker oatmeal recipes call for significant amounts of sugar. I prefer to leave the sugar out and use it on top of my oatmeal where I can really taste it.
The sweet and spicy crunchy streusel topping is what makes this slow cooker pumpkin pie oatmeal special. You’ll end up with extra streusel which you can save for future bowls of oats
The recipe makes 2 cups of slow cooker pumpkin pie oatmeal, or 4 (1/2 cup) servings, which is all the oatmeal I want in a single sitting. If you like a bigger breakfast you can have a full cup with 2 tablespoons of streusel for 6 Points Plus.
- ½ cup steel cut oats
- 1 cup apple juice
- 1 cup water
- ½ cup pumpkin
- 1 teaspoon pumpkin pie spice
- pinch of salt
- 4 tablespoons brown sugar
- 3-1/2 tablespoons nuts, chopped
- 3-1/2 tablespoons Grapenuts cereal
- 1 tablespoon finely chopped crystallized ginger
- ½ teaspoon cinnamon
- Combine the oats, apple juice, water, pumpkin, pumpkin pie spice and salt inside a heat proof baking dish or bowl that will fit inside your slow cooker.
- Place the dish inside your slow cooker.
- Cover and cook on LOW for 6 to 8 hours.
- Stir and serve sprinkled with 1 tablespoon of streusel topping.
- To make the streusel topping, combine all the ingredients in a small bowl until well blended. Store the extra in a covered container.
Source: Adapted Healthy Slow Cooking
*PointsPlus® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.
Notes on Cooking Steel Cut Oats in the Slow Cooker:
“I love to eat steel cut oats for breakfast, but mine are even easier to make. I use the water bath crockpot overnight method. In a 4 cup glass measuring cup, I place 1/4 cup oats and 1 cup water for each serving I want to make. Add a pinch of salt and a splash of vanilla, then place the whole thing in your empty crockpot. Fill the crock (around the measuring cup) with water at least halfway up the cup. Cover and cook on low for at least 5 hours but as many as 10. When you wake up, take the cup out with a hot pad, stir and serve. Let the water in the crockpot cool before dumping, or leave it in with the lid on and reuse it for the next night’s batch. I jus leave my water-filled crockpot on my counter now, so a hot breakfast takes me 5 minutes a night now!”
“I use a 1 1/2 quart crockpot to prepare my oatmeal and it doesn’t burn or dry out. You also don’t have to worry about possibly burning yourself lifting a measuring cup out of hot water. I put 4 cups of water or a few drops more along with 1 cup steel cut oats into the crock pot. Turn it on about 10 PM and it’s perfect when I wake up at 5:30 or 6 AM.”
” I have been making steel cut outs in the slow cooker for a few years now. I use 1 cup steel-cut oats and 4 cups water. I set it on warm for 8 hours or overnight. If you only have a low setting, four hours is probably plenty of time. I don’t a “warm” setting so I cook mine for four hours and then put them in the fridge for quick and easy reheating in the microwave. They are awesome and the cheapest oatmeal you could ever make. Much better than instant or quick oats.”
If you liked this slow cooker pumpkin pie oatmeal you might also like:
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