The leaves have officially changed colors to stunning yellows, oranges, and red. Even brown. So pretty. My drive to work each day is straight up north along Lake Michigan and the huge trees that line the coast make me thankful to live in Michigan. Even when it’s cold.
I may retract that statement after the snow starts coming down in sheets, but for now…I love Michigan.
I also love everything pumpkin.
Where some people may pause to tear apart the sale rack at Nordstrom’s, I tear apart the coffee creamer shelves in search of the last pumpkin spice Coffee Mate. I may have elbowed the woman out of the way who stole the last skim milk. I’ll be darned if she got the last Pumpkin Spice Coffee Mate. I’m actually an International Delight girl, but they fail me this time of year with their lack of pumpkin selection. I am telling you, a pumpkin spice latte each morning is the reason the dark mornings are bearable in the least.
Speaking of, I am seeing far too much dark lately. I’ve even been leaving a light on in the house for the dog (don’t tell Mr. Prevention…he would disapprove and call me “ridiculous”) because I’m afraid her days and nights are all messed up. In fact, I’m sure her days and nights are all mixed up and I’m beginning to deduce that this is most certainly thanks to the shortening daylight hours.
I got the idea to make pumpkin steel cut oats one night and threw together these very same ingredients. On accident, however, I set the crock pot to “high” rather than “low” and ended up with a gummy, burnt mess 8 hours later. Oops.
If you combine these same ingredients on “low”, you end up with one heavenly breakfast to accommodate your morning cup of joe. Or in my case, my additional pumpkin fix. I swear to you, your home will smell like the best Yankee candle EVER with these oats a’cookin’ and your pitch black morning may be all the more tolerable.
Heck, you may be to work on time since you know, breakfast is already made. I mean, it worked for me! 😉
Crock Pot Pumpkin Pie Steel Cut Oats
1 cup steel cut oats
1 (15 oz) can pumpkin puree
3 cups unsweetened coconut milk, almond milk, etc.
1 Tbsp pumpkin pie spice
1/4 tsp salt
1/3 cup turbinado or other sugar
2 tsp vanilla extract
Combine all ingredients in a slow cooker (note: a crock pot liner helps with clean up, especially with oats in the crock pot) and stir just to break up the pumpkin a bit. Turn crock pot to low and cook for 8-9 hours. Stir before serving.
Yield: 4 servings (about 1 cup each)
Nutrition Information (per serving): 306 calories; 7.3 g. fat; 0 mg. cholesterol; 161 mg. sodium; 56.0 g. carbohydrate; 10.8 g. fiber; 9.0 g. protein
Result: Fall breakfast perfection. This is so simple to throw into the crock pot and I love that it can cook a full 8-9 hours. What’s an overnight crock pot breakfast recipe that can only cook 6-7 hours? I need my sleep! This needs some milk and a good stir to reheat, but it does reheat very well. You can certainly add 3 1/2 to 4 cups of liquid/milk if you plan to cook longer or prefer a soupier oatmeal consistency. A filling breakfast with nearly 11 grams of fiber! Enjoy![/print_this]
I had hockey til late last night…killer workout. Tonight will be a rest night with some cooking. Last night’s dinner was a partial flop…more on that soon! 🙂
P.S. Happy Boss’s Day!
This sounds like two amazing ideas in one what with the crock pot and the addition of spiced pumpkin. I need some cheery oats to soften the blow of the dreary winter gusts and downpours. And can I say that your dog definitely looks like a boss, and therefore I would like to celebrate his appearance in your post too?… He’s adorable. 🙂
“Looks like a boss” I love it!!! She bosses me around all the time…demanding little girl she is!!
Yeah, I have this feeling you may retract that statement in about ONE MONTH when it’s snowing non-stop. But hey, I like snow, maybe you do too? I’ve never experienced Michigan snow though…..
Thank goodness for the slow-cooker!! These oats look wonderful. I’m so obsessed with my new slow-cooker I am looking for any new reason to use it, so thanks!
I do like snow…but, we’ll see! I think Michigan and lake effect snow should be…interesting! 🙂
It’s Boss’s Day?
And I’m an international delight fan as well. They have some of the BEST flavors….
After having returned from a trip to Traverse City MI for the first time last week, I am completely jealous of you now. We completely fell in love with that place.
Michigan is so beautiful this time of year.
Our snow here in the winter is pretty mild, but then again we don’t get Lake effect snow from Lake Michigan…that has the potential to be really rough.
Generally I don’t go crazy for crock pot recipes, but I pinned this one because it sounds so good. How much does it make? Judging by the ingredient amounts, it looks like it makes a lot.
It really only makes about 4 cups…it sounds like more, but it was 4 perfect portions!
definitely making this one – I love all things oatmeal and when you add pumpkin to the mix – super yum!!
sounds wonderful! I’m a fan of pumpkin and it seems the perfect thing to eat this time of year. I can’t imagine fall without the taste and smell of pumpkin! I’ve made a version of steel cut oats in the crockpot before, and a word of caution, if you don’t use the liner, spray the inside of the crock liberally with cooking spray before you add ingredients, or you will end up with a horrible mess. Don’t ask how I know this! 🙂
this popped up on my facebook feed while I was eating some apple pie oatmeal for breakfast and thinking about how it could be adapted to become pumpkin pie oats. So, i have to put this on the menu because it seems like it was just meant to be :).
Also, love that this a crockpot recipe – and especially that it takes a full 8-9 hours!
What a perfect fall breakfast! Looks absolutely delicious.
Are steel cut oats absolutely necessary here? I have a huge supply of old fashioned at the moment.
Lizzie, old fashioned oats just don’t hold up to the long heat. I think you could make this same recipe on low for 4-5 hours but 8-9 and I think you would have mush puddy. But, maybe it’s worth a shot! If your crock pot has a timer, you could always set it on a 3-4 hour delay so they can still be ready (and edible!) in the morning 🙂
That’s what I figured, thanks!
This breakfast Is right up my alley. Pumpkin plus crock pot is a match made in heaven. I can’t wait to make this!!!
Yep, Hannah and I are international delight people too – I’ll have to see if I can find the pumpkin spice though!
I love Lily!
I so miss changing leaves.
Oops! I totally missed boss’ day. I’ve never made oatmeal in a crock pot – interesting!
OH LILY!!!!!! That picture is SOOOOO cute! Have a great Wednesday Nicole.
I LOVE the idea of waking up to these beautiful oats! Yes, they would make a dark chilly day worth getting up for! 🙂
I’m currently obsessed with Pumpkin Pie Steel Cut Oats! However, I’m scared if I make a big batch in the crock pot then I will eat WAY more than I should…so I’m sticking to one serving at a time 🙁 I have no self control!
I really want to make this when my family comes into town. Has anyone tried doubling the batch to see if it still comes out the same?
Rosie, this would double without any issues…assuming your crock is large enough 🙂
Do you think it would still be ok to cook for 8 hours if I’m halving the recipe?
Ashley, I think it will burn but if you try it…add a little additional liquid. Good luck!
Crockpot recipes are the BEST! I love how you can throw it together and have a treat ready for you later. I bet your pumpkin pie oats would make me happy to wake up that morning. 😉
I made this last night – it was the perfect thing to wake up to! Thanks so much for posting this recipe!
Glad you loved it, Eliza!