Pumpkin Slow Cooker Steel-Cut Oatmeal

This is a good oatmeal for fall.  It's great for doing make-ahead breakfasts, too.  Just refrigerate portions in a microwabable (preferably glass) container, add a bit of milk when ready to re-heat, and warm up for a great breakfast throughout the week.  This recipe does make a lot, so it can feed quite a few people, or provide breakfast for a few days for one or two people.  

I already have a pumpkin oatmeal recipe on here, but this new one is nice because it includes a few more spices for flavor, makes a lot more, AND the most important thing- it uses the whole can of pumpkin!!  That's the best.  Oh, the original recipe is quite involved, with cooking some of the ingredients on the stove first, but I looked at that, thought that nobody has time for that, and just proceeded to dump all ingredients into the crockpot and turn it on, which worked just perfectly.  

Pumpkin Slow Cooker Steel-Cut Oatmeal

Adapted from the Kitchn

Cooking spray, olive oil, or coconut oil
1 1/2 cups steel-cut oats
1 (15-ounce) can pumpkin purée
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
4 cups water
2 cups whole milk (I use one can evaporated milk, make up the difference w/almond milk)
1/4 cup maple syrup
1 (3-inch) cinnamon stick
1 teaspoon vanilla extract
1/4 teaspoon salt

1.  Coat the bottom and sides of a 4- to 6-quart slow cooker with cooking spray, olive oil, or coconut oil.  Add all ingredients to slow cooker; stir.  Cover and cook on low for 4-5 hours (any longer than that in my slow cooker, and it would burn.)  Stir well and remove cinnamon stick.  Serve with extra milk,  maple syrup and/or cinnamon sugar, if desired.  Also makes great leftovers- just add a splash of liquid before reheating in the microwave.  I added some pepitas on top of servings for crunch, in the photos.  

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