Like most things that come out of the slow cooker, it ain’t going to win any beauty contests but this oatmeal tastes and smells like Christmas (or Thanksgiving.)

If I had to choose my favorite appliance it would hands-down be my crockpot.  This is the biggest time saver to have in any family kitchen. My only gripe about it is that I didn’t buy the bigger one.

So, this recipe- totally winged it. And with any experiment I was not completely confident in how it would turn out. My trusty slow-cooker had my back though, I should not have wasted a moment on worry.

Truth be told when I looked at the oatmeal in the morning, after it had been cooking overnight, I was a tad disappointed in it’s appearance (even though my kitchen smelled amaze) but looks aren’t everything folks, right? So if yours has a strange clumpy layer on top- chuck that part out, give the rest a stir and grab a bowl.

My daughter asked for seconds.  Need I say more?

The diced pumpkin melts in your mouth

Slow Cooker Spiced Pumpkin Oatmeal


  • 2 or 3 Giant handfuls diced pumpkin or butternut squash
  • 1 cup Oats (I used organic)
  • 3 cups Almond Milk (you can use water or regular milk)
  • 1 teaspoon Vanilla
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Ground ginger
  • 1/4 teaspoon Cloves
  • 1/4 teaspoon Nutmeg
  • 1 pinch Salt
  • 1 teaspoon Coconut Oil
  • 1 tablespoon Honey or Brown Sugar (optional)

Cooking Directions

  1. Sear the diced pumpkin in coconut oil for a few minutes (my slow cooker has the option to do this without having to dirty another pan.)
  2. Add remaining ingredients and give them a stir.
  3. Slow cook on low for about 8 hours, overnight.
  4. Add toppings if desired. I used some roasted pine nuts and sweetened coconut flakes.

Author: dawnrieniets

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