Yes, I know it’s not officially fall yet and I know you’re all like “Hey, why she jumping on the pumpkin train so early?!” Well, my fiends, if Starbucks can bring back the Pumpkin Spice Latte in August I can start my pumpkin recipes before September 21st. Plus, who says you can’t enjoy pumpkin year round?!
Pumpkin lovers, I know you’ll be all over this. Now that the weather is cooler in the morning I often switch out my smoothies for oatmeal. I love making a big batch ahead of time that will last me for the week.
Throw everything in your slow cooker the night before and wake up to pumpkin pie heaven! Bonus: it will make your house smell amazing!
Serves 4
1 cup steel-cut oats
3 1/2 cups water
1 15oz can of 100% pumpkin puree (no sugar added)
1 tsp vanilla extract
1 Tbsp pumpkin pie spice
1/4 cup of liquid sweetener such as coconut nectar, maple syrup or honey – I used organic maple syrup
Or about 10 drops of liquid stevia
Optional toppings:
Chopped walnuts
Mini chocolate chips
Raisins or dried fruit
Chopped apple
Whipped coconut milk
Add all the ingredients, except the sweetener, to your slow cooker and cook on LOW overnight for 8 hours. In the morning, stir in sweetener to taste, you may want to add more or less. Dish up and add your favourite toppings! 
Refrigerate leftovers and heat up for breakfast throughout the week!
**NOTE** This recipe works best in a small slow cooker, 1-4 quarts. If you have a large one, 6+ quarts, I suggest doubling the recipe or the edges might get a little burnt.
Nutritional info per serving – without toppings
260 Calories, 50g Carbs, 4g Fat, 9g Protein, 16g Sugar
Please Note: Nutritional info is gathered from MyFitnessPal and may vary depending on your ingredients. Therefore, it is not always 100% accurate and meant to be used as a reference only.
Yumm! Love pumpkin! I am jumping on that train early too 🙂
Yay! I’m glad I’m not alone. Your pancakes look divine…I’ll have to try those!
It’s never too early for pumpkin.
I agree!!!