#pumpkinoatmeal

This Pumpkin Oatmeal in the Crock Pot is a tasty and healthy breakfast that's great for busy mornings. The slow cooker does all the work overnight, and when you wake up, you have a warm, comforting meal full of pumpkin flavor and hearty oats.

Ingredients: 1 cup steel-cut oats. 3 cups water. 1 cup pumpkin puree. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1 teaspoon pumpkin pie spice. 1/2 teaspoon cinnamon. 1/4 teaspoon salt. 1/2 cup chopped pecans or walnuts optional.

Instructions: In a slow cooker, combine steel-cut oats, water, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, and salt. Stir well to combine all ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until oats are tender and the mixture is creamy. Stir the oatmeal before serving. If desired, sprinkle with chopped pecans or walnuts before serving.

Prep Time: 10 minutes

Cook Time: 240 minutes

Enjoy a warm and comforting breakfast with this Pumpkin Oatmeal cooked in a crockpot. Made with wholesome ingredients like steel-cut oats, pumpkin puree, and warm spices, this recipe is perfect for busy mornings. Simply mix everything in the crockpot and let it cook overnight for a hassle-free breakfast option. Top it with nuts, seeds, or berries for added flavor and texture.

Ingredients: 1 cup steel-cut oats. 3 cups unsweetened almond milk. 1 cup pumpkin puree. 1/4 cup keto-friendly sweetener. 1 tsp vanilla extract. 1 tsp pumpkin pie spice. 1/4 tsp salt. Optional toppings: chopped nuts, seeds, coconut flakes, berries, etc..

Instructions: Steel-cut oats, unsweetened almond milk, pumpkin puree, a sweetener that is good for ketones, vanilla extract, pumpkin pie spice, and salt should all be put in a crockpot. Mix well. The oats should be cooked on low for 6 to 8 hours or high for 3 to 4 hours, until they are soft and creamy. Before serving, stir the oatmeal, and if you need to, add more almond milk to make it the right consistency. Put on top of your favorite hot foods.

Prep Time: 5 minutes

Cook Time: 6-8 hours on low or 3-4 hours on high

The warm flavors of pumpkin pie and chocolatey goodness come together perfectly in these Chocolate Pumpkin Oatmeal Breakfast Cupcakes. They are a tasty and healthy breakfast or snack choice.

Ingredients: 1 cup canned pumpkin puree. 2 cups rolled oats. 1/2 cup unsweetened cocoa powder. 1/4 cup maple syrup. 1/4 cup almond butter. 1/4 cup milk of your choice. 1 tsp vanilla extract. 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp pumpkin pie spice. 1/4 tsp salt. 1/2 cup chocolate chips.

Instructions: Set a muffin tin with cupcake liners and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Almond butter, maple syrup, milk, vanilla extract, and canned pumpkin puree should all be combined in a sizable mixing bowl. Blend until thoroughly blended. Mix the rolled oats, cocoa powder, baking soda, baking powder, pumpkin pie spice, and salt in a separate bowl. Mix everything thoroughly after adding the dry ingredients to the wet ones. Mix chocolate chips into batter by folding them in. Pour about two thirds of the batter into each cupcake liner. A toothpick inserted into the center of a cupcake should come out clean after 18 to 20 minutes of baking in a preheated oven. After taking them out of the oven, let the cupcakes cool in the muffin tin for five minutes before moving them to a wire rack to finish cooling. You can savor your Chocolate Pumpkin Oatmeal Breakfast Cupcakes once they've cooled.

Prep Time: 15 minutes

Cook Time: 20 minutes