Slow-Cooker Baked Pumpkin Oatmeal

MMM… what’s that smell?

It’s Baked Pumpkin Oatmeal cooking in the Crock-pot & does it smell good!

This slow-cooker oatmeal is different than your average oatmeal because it’s thickened up while maintaining that creamy texture!

You won’t need a spoon for this oatmeal. Grab a fork & you’ll be good to go!

Why you will love this baked oatmeal:

1. The warm pumpkin spice smell & taste.
2. The thick & creamy texture.
3. It makes for an excellent food prep.
4. It is high in fiber & protein.
5. It is low in calorie & fat.

Overall, it is healthy & delicious!

• Servings: 4
• Time: 1 1/2 hrs
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Note* This recipe uses rolled/ old-fashioned oats which is why the cooking time is so short. Steel cut oats would need a longer cooking time.

• 2 c rolled or old-fashioned oats
• 1 c pumpkin puree
• 3 c unsweetened plant-based milk of choice
• 1/4 c pure maple syrup (optional)
• 1/2 T cinnamon
• 1/2 T pumpkin pie spice
• Pinch of pink himalyan salt
• 1/2 c muesli + more to sprinkle on top

Directions

1. Add all ingredients, except the muesli, to a slow-cooker.
2. Stir & cook on low for about 1.5 hrs.
3. When the liquid is absorbed & texture is thick, stir in the muesli.
4. Allow to cool slightly. Eat right away or transfer to jars, sprinkle with additional muesli, cover & store in the fridge. Eat cold or reheated. Enjoy!

Wouldn’t you get out of bed for the warm smell of pumpkin cooking?!

Carrot Cake Baked Oatmeal

Lately I’ve been trying to keep in mind that I shouldn’t judge ones food choices just like I wouldn’t want someone to judge mine. While I wish that no one would eat meat, I shouldn’t think critically of others opinions.

My hopes are to inspire others to eat less meat & more plants for their own health & for the environment.

So today I just want to remind people to keep in mind a little SOUL (Seasonal, Organic, Unprocessed & Local foods) in order to respect & love our bodies & our planet.

Below I am going to share my recipe for Carrot-Cake Baked Oatmeal Bars that I made this past weekend. See if you can incorporate some soul into it! Can you find local & organic oats & carrots at the Farmers Market? Can you use pure maple syrup that isn’t processed or combined with unnatural ingredients? Can you find any seasonal fruits that you may want to add to the mixture?

Can you share your veggies with anyone? ~ pets included 🙂

• Servings: 6
• Time: 45 mins
• Difficulty: easy
• Print

Ingredients

Dry Ingredients:

• 2 1/2 c rolled oats (gluten-free is necessary)
• 1 1/2 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp Himalayan salt

Wet Ingredients:

• 1 1/2 c lightly packed shredded carrots (I used colorshed/ rainbow shredded carrots)
• 2 1/4 c unsweetened plant-based milk of choice
• 1/3 c pure maple syrup
• 2 tsp pure vanilla extract
• 1 T freshly grated ginger (or 1 tsp ground ginger)

Optional Fold Ins:

• 1/4 c dried cranberries
• 1/2 c chopped walnut halves
• Seasonal Fruit/berries

Directions

1. Preheat the oven to 375F.
2. Lightly spray a 9×9 (or similar size) baking pan with non-stick cooking spray.
3. In a large bowl mix together all dry ingredients.
4. In a medium sized bowl whisk together all wet ingredients.
5. Pour wet into dry & stir until combined.
6. Fold in cranberries, walnuts or some seasonal fruits if desired.
7. Pour mixture into your prepared dish.
8. Smooth with a spoon & press down on the oatmeal with the spoon (or your hand) so the oats sink into the milk.
9. Bake uncovered for 35 minutes or until lightly golden along the edges.
10. Allow to cool before serving. Leftovers keep for about 3 days in a sealed container in the fridge or longer in the freezer. Enjoy!

Have you been to your local Farmers’ Market this summer?!