Breakfast

Slow Cooker Pumpkin Coffee Cake Oatmeal is for Breakfast.

Slow Cooker Pumpkin Coffee Cake Oatmeal takes several minutes to prepare.

Slow Cooker Pumpkin Coffee Cake Oatmeal takes several minutes to cook.

Slow Cooker Pumpkin Coffee Cake Oatmeal makes 3 servings.

The ingredients for Slow Cooker Pumpkin Coffee Cake Oatmeal are:

**This recipe uses a smaller slow cooker, 1 1/2 to 2 quarts

For the Oatmeal:
1/2 cup (40g) steel-cut oats
1 3/4 cup (437ml) unsweetened vanilla almond milk (or plain plus 1/2 teaspoon vanilla extract)
1/2 cup (124g) pumpkin
1/2 teaspoon cinnamon

For the Coffee Cake Topping:
3 tablespoons brown sugar (or other sweetener if you don?t use refined sugar)
3 tablespoons pecans or walnuts, chopped
1/2 teaspoon cinnamon

Here is how you make Slow Cooker Pumpkin Coffee Cake Oatmeal:

The night before: Mix toppings in a small container and cover until the morning. Spray your crock with some oil to help with clean-up later (optional). Add all the ingredients except the toppings. Cook on low overnight (7 to 9 hours).In the morning: Stir your oatmeal well. It may seem watery at the top, but if stirred, it should be a more uniform consistency. Top with coffee cake topping.Serving Size:?Makes 2-3 servingsRecipe photo by Kathy Hester

The nutritional information for Slow Cooker Pumpkin Coffee Cake Oatmeal is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 216.0

• Total Fat: 9.3 g
• Cholesterol: 0.0 mg
• Sodium: 110.3 mg
• Total Carbs: 35.2 g
• Dietary Fiber: 5.6 g
• Protein: 5.9 g