I think you could do this in a small slow cooker overnight on a WARM (not high or even low) setting, so there is no burning, but I have not tried that. This works well for my kiddos because I get up before everyone else and start the crock. The overnight soaking helps to really speed up the cooking time. By the time my big boy eats, it’s ready. I turn it to warm and by the time my girls are ready to eat it is still warm and not like glue. If I try to make oatmeal on the stove in one large batch so I don’t have to make breakfast twice, whoever eats second gets cold glue for breakfast – blah! If you don’t want to tie up your crock, after the overnight soaking, you can cook on the stove until done. You can also just scoop out the amount you need and just cook that if you have family members who eat at different times, like we do during the week.
Head over to Sandra’s for Slow Cooking Thursday and see what is in everyone else’s crock!
Pumpkin Pie Oatmeal
2 cups GF certified oats
1 can (15 ounce) pumpkin puree
2 cups almond milk or substitute of choice
2 cups water (or 2 more cups of the almond milk)
1/4 cup maple syrup
2 teaspoons lemon juice
1/2 tablespoon GF vanilla
3/4 teaspoon pumpkin pie spice
1/4 teaspoon salt
Put everything into a 4 quart slow cooker before bed. Stir well. Cover.
In the morning, stir the contents of the crock. Cover. (My 4 quart is dead, so I am trying to remember the time, so this part may be different) Cook on high for 45 min to 1 hour. Check if cooked through. (It usually is for us, I think) Stir. Serve and top with a little additional almond milk and toasted pecans and coconut if desired.