THE RECIPE JOURNAL · Breakfast
Pumpkin Overnight Oats (Vegan) Prepared in a Slow Cooker
Wake up to a warm, comforting breakfast that’s both healthy and delicious. This easy slow cooker recipe combines creamy oats with rich pumpkin and cozy spices, perfect for a busy morning or a relaxing weekend treat.
FROM THE KITCHEN • Pumpkin Overnight Oats (Vegan) Prepared in a Slow Cooker
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by mixing together the water, steel-cut oats, almond milk, pumpkin puree, vanilla extract, pumpkin pie spice, and a pinch of salt right in your slow cooker. Give everything a good stir so it’s well combined. Set the slow cooker to low and let it cook overnight, about 8 hours, while you sleep or go about your day. When you wake up, you’ll have a warm, creamy breakfast ready to enjoy. Give it a quick stir before serving, and add any toppings you like.
Why you’ll love it
This cozy breakfast is creamy and full of warm spices. It’s easy to prepare the night before, saving you time in the morning. Plus, it’s completely plant-based and packed with fiber and nutrients.
How to serve
Top your oats with chopped nuts, a drizzle of maple syrup, or fresh fruit like sliced bananas or berries. A sprinkle of cinnamon or a spoonful of vegan yogurt can add extra creaminess and flavor.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of plant milk if needed to loosen the texture.
