Posted at 3:58 pm on November 1, 2012 by Farrah
Halloween has come and gone, but fall is in full swing. Did anyone else freeze while escorting their kiddos around gathering candy?
But this is the perfect time of year for a hearty, warm feel-good breakfast. And I’ve got just the thing:
Crockpot Pumpkin Oatmeal
1 15oz. can pumpkin
1 12oz can evap milk
5 1/2 cups water
1 cup brown sugar/splenda/sweetener of choice
2tsp. pumpkin pie spice
1/4 cup maple syrup
1tsp. vanilla extract
Combine all ingrediants in the crockpot and cook on low for 5-6 hours.
FYI: I actually don’t add the sugar before cooking. I usually just wait and sweeten to taste once we eat it. Also, 5hours seems to be about perfect. Otherwise, the bottom starts to stick to the crockpot. I usually put all the ingredients in and then set my crockpot to start around midnight so that the oatmeal is ready and the house is smelling delicious when we wake up. If you don’t have a crockpot with a timer, make it the night/day before and just warm it in the morning. Still amazing!