Slow Cooker Pumpkin Peanut Butter Oatmeal is super simple and loaded with pumpkin, peanut butter, oats, cinnamon and touch of brown sugar for the perfect fall breakfast!
So I was thinking.
We all need a fool proof way to start our day. Beyond coffee. Because that is a given.
I am amazed that I am able to function some days despite sans caffeine to put that pep in my step. Or maybe there is a lack there of and I’m just lucky to make it throughout the day without burning down our house.
Which reminds me. Have you ever had a scare moment that you really thought you may burn down the house? I highly suggest avoiding it at all costs. Starting my day sans coffee and mixing with a preggo brain, it causes all sorts of ‘You did what?!’ comments from the hubs. Those are fun to wiggle my way out of.
So, let me set the scene. This particular afternoon, I was prepping dinner and placed a whole chicken in the oven, and let do its thing while I got ready to meet with our hopeful pediatrician. In my true fashion, I was running late so out the door I went. It wasn’t until we were walking out of the appointment that I made the realization that I never turned the oven off and the bird was still cooking away.
Then the gut punch feeling in the stomach comes on. I quickly picked up my phone and made a few calls to family members that live close. First try, no Yahtzee. Second, success. Thank you, mother in law!
As I impatiently awaited her to head to our house to turn the oven off and take the bird out, I couldn’t help think of what state our house was in. Was it filled with smoke? Did I have an extremely well done chicken? Sorta like in Christmas Vacation?!
It wasn’t until my MIL called to let me know all was safe in our house, that I decided to tell the hubs. It was that moment I decided to get to know my slow cooker a bit better…
Up until this point, I have only utilized my slow cooker for savory main dishes, dips and meals. But that all changed last week when I decided to throw my oatmeal into it rather than baking. And the result?
A kitchen filled with the aroma of pumpkin and cinnamon. Not smoke.
If you are an oatmeal lover, a fan of overnight oats for the ease of preparation or have made a baked oatmeal for a week of breakfasts, then this slow cooker pumpkin peanut butter oatmeal is right up your alley. After a quick mix of the ingredients, pour it into a greased slow cooker and let the magic happen.
And it truly is magic. I love my baked oatmeal on the soft side, rather than more like a bar so I chose to cook it on shorter side, but it makes a great bars, if you cook on the longer side!
Are you toppings lover? Oh, I am. Peanut butter, dried cranberries for a bit of tart and roasted pecans for crunch. All make fabulous toppers. But this holiday season, I thought a drizzle of maple syrup and International Delight Vanilla Creamer complimented the pumpkin peanut butter oats perfect. Simply dress then indulge!
Now tell me, is there any better way to kick off the weekend?
International Delight is all about Delightful Moments and taking a few moments to create delights in your day! And don’t you all think starting your day wth a breakfast that is effortless pretty delightful?
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Slow Cooker Pumpkin Peanut Butter Oatmeal is super simple and loaded with pumpkin, peanut butter, oats, cinnamon and touch of brown sugar for the perfect fall breakfast!
10 minPrep Time
2 hrCook Time
2 hr, 10 Total Time
Yields 6
Save RecipeIngredients
- Oatmeal:
- 2 cups old fashioned oatmeal (can use gluten-free oats)
- 2 heaping tablespoons Truvia Brown Sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoon baking powder
- 1 tablespoons pumpkin pie spice
- 1 3/4 cups unsweetened almond milk (or milk of your choice)
- 1/2 cup pumpkin puree
- 2 teaspoon vanilla extract
- 1/3 cup creamy all-natural peanut butter
- Garnishes:
- Roasted Pecans
- Dried Cranberries
- Maple Syrup
- Brown Sugar
- International Delight Fat Free Sugar Free French Vanilla Creamer
Instructions
- Line a 6-quart slow cooker with foil. Spray with non-stick cooking spray.
- In a large bowl, mix together the oatmeal, Truvia brown sugar, salt, baking powder, and pumpkin pie spice. Set aside.
- In another small bowl, whisk together the milk, pumpkin puree, vanilla extract and peanut butter.
- Add the milk mixture to the oats. Mix until combined. Pour mixture into the slow cooker.
- Cook on low for 2 to 2:30 hours, or until set. *If you have a smaller slow cooker, your cooking time will be increased as it will be thicker. Also, if you like yours more set, like bars, cook for the 2:30 hours. If you like it softer, cook for 2 hours.
- To serve, serve in bar form or break up with a fork or your hands, then garnish with choice of garnishes!
Notes
*This oatmeal is great reheated in the microwave. I like to make it early in the week and eat it throughout the week.
Hungry for more breakfast options?
Chia Seed Peanut Butter Banana Breakfast Cookies
If you make this recipe, make sure to snap a photo and hashtag it #WITHSALTANDWIT. I’d love to see what you are cooking up in your kitchen!
This conversation is sponsored by International Delight. The opinions and text are all mine.
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