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Slow Cooker Pumpkin Oatmeal


"An easy recipe for overnight oatmeal made in a slow cooker."
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7 h 40 m servings 341 cals
Original recipe yields 8 servings (8 cups)

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  • Prep

  • Cook

  • Ready In

  1. Spray a small slow cooker lightly with cooking spray.
  2. Mix oats, 1/2 cup brown sugar, cinnamon, and nutmeg together in a large bowl. Stir in pumpkin. Stir in water and half-and-half gradually. Stir in raisins and vanilla extract.
  3. Ladle oat mixture into the slow cooker. Cook on Low until oats are soft and creamy, 7 1/2 to 8 1/2 hours.
  4. Sprinkle 2 tablespoons plus 2 teaspoons brown sugar and 5 tablespoons plus 1 teaspoon walnuts over oatmeal.


  • Cook's Note:
  • Refrigerate any leftover oatmeal. Put the desired amount into a microwave-safe bowl, cover, and reheat on 100 power (high), adding a bit of milk as necessary to reach the desired consistency.

Nutrition Facts

Per Serving: 341 calories; 6.5 g fat; 66.5 g carbohydrates; 7.5 g protein; 2 mg cholesterol; 131 mg sodium. Full nutrition

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This has a great flavor, and I am enjoying it reheated days later. However, I'm so glad I didn't put it in the crock pot overnight. I made this during the day because I was skeptical of the long...