Thursday Nugget

Healthy Recipe of the Week

A Nutritious Breakfast for a Hectic, Hurried Morning

Slow Cooker Pumpkin Pie Overnight Oatmeal

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  • 2 tablespoons Coconut Oil
  • 4 cups Water
  • 2 cups Steel Cut Oats
  • 1 cup Coconut Milk
  • 1 ½ cup Pumpkin (canned)
  • 1/3 cup Maple Syrup (pure)
  • 1 tablespoon Cinnamon
  • 1 teaspoon Ginger (ground)
  • 1 teaspoon Nutmeg
  • 1 tablespoon Vanilla Extract
  • ½ teaspoon – Sea Salt


Using a pastry brush, coat the inside of a slow cooker with the melted coconut oil to help prevent the ingredients from sticking during the cooking process. Add all of the ingredients to the slow cooker, stirring to combine. Cover and cook on low for 8 hours. After cooking is done, the oatmeal may appear to liquidy. This is normal. Thoroughly stir the oatmeal before serving hot. Store leftovers in the refrigerator for a week or freezer for a month.

Nutrition Information

Calories 317. Fat 17g. Carbohydrates 37g. Fiber 6g. Protein 2g. Sugar 20g.






Butler, T. (2017). Slow Cooker Pumpkin Pie Oatmeal Recipe. Super Healthy Kids. doi: Accessed on October 11, 2017.


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