During the busy holiday season, it’s a good idea to have some easy breakfast options on deck. Here, spiced steel-cut oats gently cook overnight, so you can wake up to a hot breakfast that’s ready to serve. A little powdered nut butter stirred in at the end offers a protein boost. The oats love to stick to the sides and bottom of the slow cooker, so we highly recommend using a slow cooker liner.
Active time: 10 minutes Total time: 7 hours, 10 minutes
Slow Cooker Pumpkin-Spice Oats Ingredients Directions Coat a slow cooker with cooking spray or line with a slow cooker liner. In the slow cooker, stir together 4 1/2 cups (1 liter) water, almond milk, oats, maple syrup, pumpkin pie spice, vanilla, salt and pumpkin. Cover and cook on low until thick, creamy and tender, about 7–8 hours. Stir in powdered almond butter, orange zest and orange juice. Spoon into bowls; top with walnuts. Serves: 8 | Serving Size: About 1 cup oats and 2 tablespoons walnuts Nutrition (per serving): Calories: 310; Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 378mg; Carbohydrate: 48g; Dietary Fiber: 6g; Sugar: 14g; Protein 9g Nutrition Bonus: Potassium: 205mg; Iron: 12%; Vitamin A: 18%; Vitamin C: 19%; Calcium: 46%
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