Description
Warm spices of cinnamon and nutmeg swirl through velvety oats soaked in pumpkin puree and almond milk, creating a creamy, hands-off breakfast that greets you with cozy autumn flavors.
Ingredients
- 2 cups rolled oats
- 1 cup pumpkin puree
- 2 cups almond milk
- 1 cup water
- 2 tablespoons chia seeds
- 1 tablespoon flaxseed meal
- 2 tablespoons maple syrup
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Lightly grease the inside of the slow cooker with oil or nonstick spray.
- Add rolled oats pumpkin puree almond milk water chia seeds flaxseed meal maple syrup pumpkin pie spice vanilla extract and salt to the slow cooker and stir until well combined.
- Cover and cook on low for 6 to 8 hours or on high for 2 to 3 hours until the oats are tender and creamy.
- Stir the oatmeal thoroughly before serving and adjust sweetness or consistency by adding more maple syrup or almond milk if desired.
- Serve warm with toppings of your choice.
Notes
- You can swap almond milk for any other plant-based milk.
- For extra texture add chopped nuts or fresh fruit on top before serving.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat individual portions in the microwave or on the stovetop with a splash of plant-based milk.