This Crockpot Pumpkin Oatmeal w/ Quinoa can be made in advanced, is super healthy, and tastes like pumpkin pie!
Nope! It doesn’t.
I’ve been seriously loving my crockpot lately. Ok. I’m always lovin’ on my crockpot if I’m being honest, but I mean, what’s better than having a long day and coming home (or in my case – walking 10 feet) and having dinner already made? Seriously, is there anything better? Because I certainly can’t think of anything. Especially since the temps are dropping and it gets dark at like 2 PM. 😭
I’ve also been loving quinoa lately. It satisfies my carb-y loving self, but in a much healthier way (helllooo protein!). If you haven’t, be sure to check out my Healthy Mexican Casserole. It’s totally yum.
I haven’t made a crockpot breakfast before, so of course, I needed to share one with you guys. Plus, it’s November, so you guys aren’t too sick of pumpkin yet…right? 🙂 Long story short –> Crockpot Pumpkin Oatmeal w/ Quinoa was born.
When I first told Trevor about my idea to make crockpot pumpkin oatmeal…yeahh… he wasn’t feelin’ it.
“Oatmeal?! In the crockpot?! With…PUMPKIN?!”
[insert skeptical face here]
Let’s just say, he was not excited.
A few hours later, he emerged from his office…”What is that smell?!”.
I gave him a bowl, topped with raisins, pecans, and a generous drizzle of maple syrup and…
Let’s just say, he WAS excited.
He absolutely loved it and I can see why! It’s a warm and cozy, stick-to-your-ribs dish, that’s totally healthy and satisfying!
The texture of these crockpot pumpkin oats is crazy good: thick with some bite from the quinoa and steel cut oats and don’t even get me started on the flavor: it tastes like pumpkin pie! You can thank a whole can of pumpkin puree and a whole lotta spices for that.
I kept this crockpot pumpkin oatmeal on the less sweet side, only using 1/3 cup of maple syrup IN the oatmeal, so then everyone can adjust the sweetness to their liking, because I know I’m definitely someone that likes their oatmeal on the majorly sweet side. Can I get a side of oatmeal with my brown sugar? 😉
These oats are great, because they taste amazing, but they’re also great, because they’re SO stinkin’ easy to make.
Are you ready?
1. Spray your slow cooker with cooking spray.
2. Dump in almond milk, eggs (for extra protein #winning), pumpkin puree, maple syrup, salt, cinnamon, ginger, nutmeg, cloves, and vanilla <– whisk that alllll together.
3. Stir in quinoa and steel cut oats.
4. Cook on low for 4 hours.
DONE. I’d suggest making this crockpot pumpkin oatmeal on a cold Sunday afternoon and having it as a healthy, cozy breakfast for the rest of the week! Gotta love a recipe that makes a t.o.n.
BTW – what takes this recipe from great to AHHHH-mazing? The toppings. I’d highly suggest serving this pumpkin oatmeal with plenty of pecans – for some crunch, raisins – for some chew, and more maple syrup or even brown sugar – for a little more sweetness!
Easy, healthy, make ahead, pumpkin breakfast? If that’s not a perfect fall breakfast, I don’t know what is!
What are your favorite make ahead breakfast recipes? Show me the yummy!
- 6 cups unsweetened almond milk
- 2 large eggs
- 1 (15 oz) can pumpkin puree
- 1/3 cup maple syrup
- 1 teaspoon salt
- 1 1/2 tablespoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1 tablespoon vanilla extract
- 1 cup quinoa
- 1 cup steel cut oats
- maple syrup or brown sugar
- Spray crockpot with cooking spray. Spray it really, really well or else it will stick.
- Whisk together ingredients directly in crockpot: milk through vanilla. Make sure you really break that egg up.
- Whisk in quinoa/steel cut oats.
- Cover and cook on low for 4 hours. Stir and serve!
- Top with pecans, raisins, more maple syrup or your choice of sweetener, etc.
If the leftovers are too thick, feel free to thin these out with milk!
I intentionally kept these less sweet, so you can add brown sugar, a drizzle of honey/maple syrup, to your liking after it’s cooked! 🙂