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Slow-Cooker Spiced Pumpkin Oatmeal

  • Prep
    5 MIN
  • Total
    4 hr 5 MIN
  • Servings

Slow-Cooker Spiced Pumpkin Oatmeal


  • 1 L (4 cups) Neilson microfiltered milk
  • 500 mL (2 cups) water
  • 250 mL (1 cup) unsweetened pumpkin puree
  • 125 mL (1/2 cup) golden raisins or dried cranberries
  • 125 mL (1/2 cup) granulated maple sugar or brown sugar
  • 10 mL (2 tsp) pumpkin pie spice mix or 2.5 mL (1/2 tsp) each: ground cinnamon, ginger, allspice and cloves
  • 1.25 mL (1/4 tsp) salt
  • 500 mL (2 cups) steel-cut oats

To serve

  • Neilson microfiltered milk
  • Maple syrup
  • Chopped pecans


  1. In the bowl of a slow cooker, whisk together the Neilson microfiltered milk, water, pumpkin puree, raisins, sugar, spices, and salt. Stir in the steel-cut oats. Cover and cook on low for 4 hours. Stir vigorously to make the oatmeal extra creamy.
  2. Stir in additional milk into each serving, then garnish with maple syrup and chopped pecans. The oatmeal can be refrigerated in airtight containers for up to 5 days.
  • Prep
    15 MIN
  • Total
    35 MIN

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  • Prep
    20 MIN
  • Total
    50 MIN

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