Slow Cooker Pumpkin Spice Porridge Recipes

PUMPKIN SPICE OATMEAL

Pumpkin Spice Oatmeal image

There's nothing like a bowl of warm oatmeal in the morning, and my spiced version works in a slow cooker. Store leftovers in the fridge. -Jordan Mason, Brookville, Pennsylvania

Provided by Taste of Home

Categories Breakfast Brunch

Time 5h10m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 can (15 ounces) solid-pack pumpkin
1 cup steel-cut oats
3 tablespoons brown sugar
1-1/2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
3/4 teaspoon salt
3 cups water
1-1/2 cups 2% milk
Optional toppings: Toasted chopped pecans, ground cinnamon, and additional brown sugar and milk

Steps:

In a large bowl, combine the first 6 ingredients; stir in water and milk. Transfer to a greased 3-qt. slow cooker. Cook, covered, on low 5-6 hours or until oats are tender, stirring once. Serve with toppings as desired.

Nutrition Facts : Calories 183 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 329mg sodium, Carbohydrate 34g carbohydrate (13g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges

SLOW COOKER PUMPKIN SPICE PORRIDGE

Slow Cooker Pumpkin Spice Porridge image

Many fall flavors come together in this creamy breakfast dish. The slow cooker does the work of simmering nutrition-dense steel-cut oats with pumpkin puree, maple syrup and warm spices. It's topped with sliced pears and dried cranberries for added sweetness and roasted sliced almonds for crunch.

Provided by Food Network Kitchen

Time 8h10m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 1/2 cups whole milk, plus more for serving
1 1/2 cups steel-cut oats
1/4 cup pure maple syrup, plus more for serving
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1 teaspoon kosher salt
One 15-ounce can pure pumpkin puree
1 ripe Bosc or Bartlett pear, thinly sliced
1/2 cup dried cranberries
1/2 cup roasted sliced almonds

Steps:

Add the milk, oats, maple syrup, cinnamon, vanilla, salt, pumpkin puree and 4 cups water to the insert of an 8-quart slow cooker and stir until well combined. Cook on low until the oats are tender and the porridge is ultra creamy, 7 to 8 hours.
Divide the porridge among 4 bowls. Top each serving with pear slices, cranberries and almonds, then drizzle with a little milk and maple syrup.

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