{Overnight} Slow Cooker Pumpkin Pie Steel Cut Oatmeal
Wake up to a warm, wholesome breakfast with this Overnight Slow Cooker Pumpkin Pie Steel Cut Oatmeal...and don't miss the secret trick to prevent the edges from burning!
milk, cream, maple syrup, cinnamon sugar, toasted chopped nuts
Instructions
Locate an oven-safe, not-too-shallow baking dish (such as Corningware or Pyrex) that will fit in your slow cooker. In the baking dish, whisk together the milk, pumpkin, maple syrup, vanilla, cinnamon, nutmeg, and salt until completely blended. Stir in the oats. Carefully place the baking dish down in the slow cooker and slowly pour water into the bottom of the slow cooker until its level is about 1 inch below the top of the baking dish. Cover and cook on LOW for 8 hours. Stir before serving.
Notes
I use a 2.5-liter round Corningware baking dish in a 6.5- or 7-quart slow cooker. This recipe goes all the way to the top of the 2.5-L Corningware, but as long as I measure carefully (taking care not to add too much milk or oats), the oatmeal doesn't overflow, even after it cooks/expands.
It's okay if your baking dish is suspended by its sides on the edges of the slow cooker and doesn't touch the bottom...the lid of the slow cooker just needs to be able to close securely.
Once the oatmeal is cooked, be careful stirring it or removing the baking dish from the slow cooker as the water in the slow cooker will be extremely hot.