Pumpkin Pie Oatmeal

I took a few weeks off, but I am back and ready to share some amazing Fall recipes.  Warm foods and drinks are always enjoyed in our home during the fall and winter season.  There is just something so comforting about warming ourselves from the inside out.

This week's recipe is a favorite of mine because you prepare it the night before in the slow cooker and when you wake up, your breakfast is already to go.

Pumpkin Pie Oatmeal

Ingredients:
1/2 c.  steel-cut oats (for GF, make sure they are GF certified)
2 c. vanilla flavored non-dairy milk
1/2 c. pumpkin puree (canned or homemade, don't use pumpkin pie filling)
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 c. coconut sugar (extra for serving is optional)
Pinch of cloves (optional)
chopped nuts for serving (optional)

Directions: (the night before)
1.  Oil the slow cooker.
2.  Combine the oats, milk, pumpkin, spices and sugar, mix well.
3.  Set slow cooker on low for 6-8 hours.
4.  You will need to stir in the morning.
5.  Serve with coconut sugar, maple syrup drizzle and/or chopped nuts.

I usually double the recipe to have leftovers.  Store in an airtight container in the fridge.  This tastes so much like dessert you may be tempted to top it with some non-dairy whipped cream :)