Pumpkin Crock Pot Oats

Make this the night before and wake up to the wonderful aroma of this nutritious, delicious, ready-to-eat breakfast. The hearty ingredients make this a healthy powerhouse that will help you beat hunger all morning.

1-3/4 cups unsweetened almond milk (or other dairy or non-dairy milk)

1-1/2 cups water

1 cup uncooked steel-cut oats (gluten-free, if desired)

1/4 cup maple syrup (may substitute other preferred sweetener)

3/4 cup pumpkin puree (unsweetened, unflavored)

1/2 cup unsweetened applesauce (or one apple, peeled, cored, and grated)

1 teaspoon vanilla

1-2 tablespoons pumpkin pie spice

1 tablespoon ground chia or flax seeds

1/4 teaspoon salt

1-1/2 tablespoons butter, cut into 5-6 pieces (optional)

Optional garnishes: chopped nuts, raisins, maple syrup, brown sugar, additional milk or butter

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker, using 1 tablespoon pumpkin pie spice. Stir, cover, and cook on low for approx. 5 hours, or until oats are cooked & softened, but edges haven’t browned. (Slow cooker times may vary.) Taste and stir in more pumpkin pie spice, if desired. Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot. (If frozen, microwave longer at half power.)

Recipe may be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.

WANT TO USE THIS ARTICLE IN YOUR EZINE OR WEB SITE? You can, as long as you include this complete statement with it:

Keri Murphy and the Inspired Living team is on a mission to empower people to use their unique talents in a way that allows them to Dream, Live and BE all that is possible through speaking, coaching, celebrity interviews and original on-line content. Get Inspired at inspiredliving.tv