Keeping with the monthly theme of pumpkin, I couldn’t help but repost about a favorite fall breakfast that I might just make all year long. I love this pumpkin oatmeal! Not only because it is ultra healthy, but also because it tastes like everything fall all put together in your breakfast bowl. A great way to start your morning!
Pumpkin Oatmeal Bake
  1. 2 cup regular oats
  2. 2 Tbs. milled flax seed - optional
  3. 1/4 cup packed brown sugar
  4. 1 tsp. cinnamon
  5. 1/2 tsp. allspice
  6. 1/4 tsp. nutmeg
  7. 1/2 tsp. salt
  8. 2 tsp. vanilla
  9. 4 Tbs. softened butter
  10. 1 1/2 cups canned pumpkin puree
  11. 1 1/2 cups milk
Crumb Topping
  1. 1 stick softened butter
  2. 1 cup brown sugar
  3. 1/4-1/3 cup flour
  4. 1/2-3/4 cup oats
  5. 1 tsp. cinnamon
  6. 1/3 cup chopped almonds or pecans
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  1. Combine all of the oatmeal ingredients together in a large bowl. Spray the slow cooker and pour the oatmeal mixture into the cooker. Cook on low for 3-4 hours or on high for 2-3 hours. While the oatmeal is cooking prepare the crumb topping by combining all of the ingredients together. If the crumble is too soft add more oats and/or flour. Once the consistency is just right sprinkle the crumb topping on the oatmeal. The oatmeal is ready to serve when it is firm and most of the moisture has evaporated from the slow cooker. Any extra topping will keep well in the refrigerator for a couple of weeks.
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