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Crock Pot Pumpkin Pie Oatmeal

I am not ready for pumpkin season to end, and by that I mean the time of the year full of pumpkin pie, pumpkin bread, pumpkin lattes, and even pumpkin smoothies.  I honestly can’t get enough pumpkin both because of its warm, comforting taste but also because it has a ton of health benefits – it’s full of vitamin A, potassium, fiber, beta carotene, and more – and because it contains 0 weight watchers points – a definite winner.  One way that I continue to eat pumpkin throughout the year is this yummy and simple slow cooker oatmeal.  For this version I use steel cut oats and cook it in the slow cooker so it’s ready to eat first thing in the  morning.  However, you could definitely substitute regular oats (you would need to double to amount of oats since they don’t expand as much) or cook on the stove.  You could also easily substitute the pumpkin for other fruit.  There are lots of variations once you get the basic recipe down.

Slow Cooker Pumpkin Pie Oatmeal
Servings: 4
Serving Size: 1 cup cooked oatmeal
Nutritional Info: 253 calories, 3 g of fat, 44.1 g carbohydrates, 9 g dietary fiber, 9 g of protein
Weight Watchers® PointsPlus®: 6 *

Ingredients
1 cup steel cut oats
.5 tbsp butter (optional)
1 can canned pumpkin
1 tbsp Splenda Brown Sugar Blend
2 cups Lite Vanilla Soy Milk or Almond Milk
2 cups warm water
1/4 tsp salt
1-2 tbsp pumpkin pie spices (I like lots of spice)
2 tbsp dried cranberries (you could also another dried fruit like raisins or apricots)

Instructions
1. This first step is optional, but I find it adds a lot of flavor to the oatmeal.  Melt 1/2 tbsp of butter in a saute pan and toast the steel cut oats until lightly brown, about 4 minutes.

2.  Combine soy milk or almond milk, water, pumpkin, salt, pumpkin pie spices, and cranberries to the slow cooker and stir together.  Then stir in the toasted oats.   I prefer light vanilla almond milk in this recipe because it adds some nuttiness but soy milk or even regular skim milk will work.  If you can’t find light vanilla almond milk, you could use regular almond milk and add in some vanilla extract.

3.  Turn the slow cooker on low for 8-10 hours and head to sleep!  I usually put this on right before I go to bed because if it cooks too long it can get mushy.  In the morning, you will wake up to delicious pumpkin pie oatmeal.  This recipe will keep well in the fridge.  I put mine in 1 cup servings and then just throw them in the microwave for a minute and they are ready to go.  Add a little milk if needed when reheating.

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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8 Response to Crock Pot Pumpkin Pie Oatmeal

  1. Our Food And Beverage Blog » Archive du blog » Cheesecake Recipes : Weird 2008 Gossip on January 5, 2011

    […] Weight Watchers Slow Cooker Pumpkin Pie Oatmeal | The Slender Kitchen […]

    Reply
  2. Cindy on April 6, 2012

    I can never get the recipes to print, I click the print button but nothing happens…any idea what Im doing wrong?

    Reply
    • Kristen on April 9, 2012

      Let me look into it and see if I can get it fixed quickly. Thanks for letting me know!

      Reply
  3. Marlene Harnack on August 16, 2012

    I can’t print the recipes either. Any idea why?

    Reply
  4. Darcie on August 18, 2012

    Hi, what size can of pumpkin do you use – the larger cans??? Almost pumpkin season here and thinking this may work on busy mornings for me and the kids – love the idea of freezing it in individual portions even for a snack at work :)

    Reply
    • Kristen on August 20, 2012

      Just the normal 14 oz can. I can’t wait for pumpkin season!

      Reply
      • Darcie on August 30, 2012

        thanks – I’m in Canada and our pumpkin comes in 796ml can which is around 24 oz – the only pumpkin I can find in around 14oz size cans is pumpkie pie filling, so I’ll just adjust the recipe some tonight – likely make a bigger batch and freeze some.

        Reply
      • Darcie on August 30, 2012

        thanks – I’m in eastern Canada and our pumpkin comes in 796ml can which is around 24 oz – the only pumpkin I can find in around 14oz size cans is pumpkie pie filling. so I made made a bigger batch, saved enough pumpkin for a half batch of muffins, and will see what I have in the morning. Something to look forward to heading into a busy weekend :)

        Reply

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