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Pumpkin Spice Oatmeal

There's nothing like a bowl of warm oatmeal in the morning, and my spiced version works in a slow cooker. Store leftovers in the fridge. —Jordan Mason, Brookville, Pennsylvania
  • Total Time
    Prep: 10 min. Cook: 5 hours
  • Makes
    6 servings

Ingredients

  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup steel-cut oats
  • 3 tablespoons brown sugar
  • 1-1/2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 3 cups water
  • 1-1/2 cups 2% milk
  • Optional toppings: Toasted chopped pecans, ground cinnamon, and additional brown sugar and milk

Directions

  • In a large bowl, combine the first 6 ingredients; stir in water and milk. Transfer to a greased 3-qt. slow cooker. Cook, covered, on low 5-6 hours or until oats are tender, stirring once. Serve with toppings as desired.

Test Kitchen tips
  • Drizzle oatmeal with maple syrup, honey or agave nectar.
  • Dairy-free? Substitute almond or soy milk for the 2% milk.
  • To make gingerbread oatmeal, replace half the brown sugar with molasses and sprinkle with candied ginger.
  • Nutrition Facts
    1 cup: 183 calories, 3g fat (1g saturated fat), 5mg cholesterol, 329mg sodium, 34g carbohydrate (13g sugars, 5g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

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