Crockpot Pumpkin Oatmeal
This Crockpot Pumpkin Oatmeal w/ Quinoa can be made in advanced, is super healthy, and tastes like pumpkin pie!
Servings: 8 people
- 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
Optional (but highly recommended) toppings
- 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.
Take 5 seconds to . We greatly appreciate it!
*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! :)
Calories: 266kcal | Carbohydrates: 43g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 53mg | Sodium: 560mg | Potassium: 285mg | Fiber: 7g | Sugar: 10g | Vitamin A: 8350IU | Vitamin C: 2.2mg | Calcium: 296mg | Iron: 2.9mg