Holy Autumn, it's time for Pumpkin Pie Oatmeal!
1/2 cup of steel cut oats
2 cups of unsweetened vanilla-flavored almond milk
1/2 cup pumpkin puree
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground allspice
pinch of ground cloves
agave nectar, for serving
chopped pecans, for serving
(Doubled this recipe for my 5 quart as the recipe is for a 2 qt)
The night before oil/spray coat with Pam or other non-stick spray the crockery of a 1 1/2 – 2 quart Crock Pot. Combine the oats, milk, pumpkin, cinnamon, allspice and cloves in the slow cooker. Cook on LOW for 6 – 8 hours.
In the morning stir the oatmeal to get a consistent texture. Serve in bowls topped with agave nectar and pecans.