Slow Cooker Pumpkin Oatmeal

Ingredients

cooking spray

2 cups steel-cut oats

½ cup firmly packed light brown sugar

1 ½ tablespoons ground cinnamon

¾ teaspoon ground nutmeg

1 cup canned pumpkin

6 cups water

1 cup fat-free half-and-half

1 cup raisins

1 teaspoon vanilla extract

2 tablespoons firmly packed light brown sugar

2 teaspoons firmly packed light brown sugar

5 tablespoons chopped walnuts

1 teaspoon chopped walnuts

Directions

Step 1

Spray a small slow cooker lightly with cooking spray.

Step 2

Mix oats, 1/2 cup brown sugar, cinnamon, and nutmeg together in a large bowl. Stir in pumpkin. Stir in water and half-and-half gradually. Stir in raisins and vanilla extract.

Step 3

Ladle oat mixture into the slow cooker. Cook on Low until oats are soft and creamy, 7 1/2 to 8 1/2 hours.

Step 4

Sprinkle 2 tablespoons plus 2 teaspoons brown sugar and 5 tablespoons plus 1 teaspoon walnuts over oatmeal.

Cook's Note:

Refrigerate any leftover oatmeal. Put the desired amount into a microwave-safe bowl, cover, and reheat on 100 power (high), adding a bit of milk as necessary to reach the desired consistency.

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