Our pumpkin custard oatmeal recipe is tasty and convenient. Assemble the ingredients the night before, allow the slow cooker to cook while you sleep, and wake up to the fragrant aroma of pumpkin and spices! Your morning will be a breeze, because breakfast is already made!
Minimum slow cooker size: 4 quarts
Yield: Servings 8 | 1 serving = 1/2 cup | Serving Size: 1/2 cup | Calories: 155 | Total Fat: 2 g | Saturated Fat: 0 g | Trans Fat: 0 | Sodium: 83 mg | Carbohydrates: 30 | Cholesterol: 2 mg | | Dietary Fiber: 3 g | Sugars: 15 g | Protein: 6 g | SmartPoints: 6 |
- 2 cups Old-fashioned Oats
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 cup Greek yogurt, plain, fat free
- 2 egg whites
- 1 cup pumpkin puree (not pie filling)
- 1/3 cup raw honey, more or less to taste
- 1 3/4 cups milk, I used 1% milk
Add the first 4 ingredients to slow cooker and stir to combine.
In a medium bowl combine the remaining ingredients, pour over oat mixture and whisk just to combine.
Cover and cook on low 1 1/2 to 2 hours on low or until desired consistency. Garnish with toasted walnuts pieces.
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