Fall Recipes: Slow-Cooker Pumpkin Oats
Fall has arrived, and along with it comes apple picking, comfy sweaters, pumpkin carving… and cold weather. There’s no debate that it can be hard to motivate yourself to remain active when it’s too cold in the mornings but too dark after work. Planning a nutritious breakfast ahead of time can save you time in the morning and make it easier to exercise before heading to work. These Slow-Cooker Pumpkin Oats are easy to prepare, warm, and packed with protein to keep you going all day—plus they have the pumpkin flavor that many of us crave this time of year. This is one of those hassle-free fall recipes that can be cooked overnight, and the leftovers can be refrigerated and eaten throughout the rest of the week.
- 1 ¼ cups steel-cut oats (not to be replaced with quick or rolled oats)
- 1 cup pumpkin puree
- 1 apple, diced with skin
- 3 tablespoons almond butter
- 4 ¼ cups unsweetened soy milk (can use almond)
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ cup maple syrup
- ½ cup chopped nuts (almonds, pecans, or walnuts)
- ½ cup raisins
- Add all the ingredients except for ¼ cup of the nuts and ¼ cup of the raisins to a glass bowl that will fit inside your slow cooker. (This prevents the oats from burning and sticking to the slow cooker.) Give it a good stir, and place the bowl in the center.*
- Carefully fill the slow cooker with water, to about 1 inch below the rim of the glass bowl. Cook on low for 8 hours.
- In the morning, remove the lid and stir the oatmeal. Scoop out about a 1-cup serving, and top with a sprinkling of nuts and raisins.
- Store uneaten oatmeal in the fridge.
*Note: If you don’t have a glass bowl that fits inside your slow cooker, you can put the oats directly inside your slow cooker after greasing it with nonstick spray or covering with a slow cooker liner.
What are your favorite fall recipes? Our health coaches are always interested in ideas from our community!
Recipe and photo courtesy of PopSugar.