This is a marriage of two Allrecipes slow-cooker oatmeal recipes, which I turned into this delicious oatmeal. Feel free to make this your own way - I did!

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Recipe Summary

prep:
10 mins
cook:
5 hrs 30 mins
total:
5 hrs 40 mins
Servings:
14
Yield:
14 servings
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Lightly spray a slow cooker with cooking spray.

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  • Combine the almond milk, water, pumpkin puree, maple syrup, cinnamon, and salt in the slow cooker. Whisk to combine thoroughly. Add oats, dried cranberries, and butter.

  • Set your slow cooker to Low and cook for 3 1/2 hours. Stir in diced apples and pecans. Continue cooking on Low for 2 more hours.

Cook's Notes:

Use firm cooking apples. I prefer Jonagolds. I leave on the skin for fiber and texture, but you can peel them as well.

At the end of cooking, I spread out the oatmeal on baking sheets to cool and portion into individual servings and freeze.

Nutrition Facts

190 calories; protein 2.9g; carbohydrates 27.2g; fat 8.9g; cholesterol 4.4mg; sodium 201.4mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/05/2019
Made this in the slow cooker on a rainy day at home. I only had unsweetened almond milk on hand. I added 2 Tbsp of vanilla extract and decided to add sugar to each bowl. Very good! Read More
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