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Since I think we all agreed that fake pumpkin flavored stuff needs to GO, I thought y'all would like this recipe I ran across. I haven't had a chance to try it yet, so if you do first, please let us know how it is.

 

http://healthyslowcooking.com/2011/10/04/slow-cooker-pumpkin-coffeecake-oatmeal/

 

 

Slow Cooker Pumpkin Coffeecake Oatmeal
soy-free and gluten-free
2 to 3 servings

 

pumpkin-coffee-cake.jpg

 

**This recipe uses a smaller slow cooker 1 1/2 to 2 quarts

  • 1/2 cup (40g) steel-cut oats
  • 1 3/4 cup (437ml) Unsweetened Vanilla Almond Milk (or plain plus 1/2 teaspoon vanilla extract)
  • 1/2 cup (124g) pumpkin
  • 1/2 teaspoon cinnamon
coffee cake topping
  • 3 tablespoons brown sugar (or other sweetener if you don’t use refined sugar)
  • 3 tablespoons pecans or walnuts, chopped
  • 1/2 teaspoon cinnamon

The night before: Mix toppings in a small container and cover until the morning. Spray your crock with some oil to help with clean up later (optional). Add all the ingredients except the toppings. Cook on low over night (7 to 9 hours).

 

In the morning: Stir your oatmeal well. It may seem watery at the top but if stirred it should be a more uniform consistency. Top with coffee cake topping.

 

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