Pumpkin Overnight Oats {Slow Cooker Recipe!}

wellplated.com

Deb Wright

1 ½ cups steel cut oats do not substitute quick cooking, instant, or rolled oats, gluten free if needed

3 cups water

2 cups milk any kind you like (I used unsweetened vanilla almond milk)

1 can (15 ounces) pumpkin puree

¼ cup pure maple syrup plus additional for topping*

¼ cup ground flaxseed meal or swap an equal amount of chia seeds, hemp seeds, or omit

1 tablespoon pure vanilla extract

1 tablespoon ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground nutmeg it’s an amazing flavor upgrade to grate your own whole nutmeg. I use this zester to do it.

½ teaspoon ground cloves or allspice

½ teaspoon kosher salt

For serving: chopped toasted pecans dried cranberries, chopped dried apricots, chocolate chips, peanut butter, or any other mix-ins you enjoy with pumpkin

Directions at wellplated.com

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