Top | Vegan

Slow Cooker Hot Pumpkin Cereal

(recipe, Carrie Stewart)


  1. 3¼ cups water or milk to bump up the nutrition
  2. *1.5 cup pumpkin purée or raw cubed baking pumpkin
  3. 1 cup steel-cut oats or Gluten Free Mighty Tasty Hot cereal (Bob’s Red Mill)
  4. ¼ cup maple syrup, brown sugar, or honey (don’t give to babies under 1 yrs of age)
  5. 1½ tsp. cinnamon (I love cinnamon, add more or less to your taste)
  6. 1 tsp. pumpkin pie spice
  7. 1 Tbsp. organic butter (optional, my nutritional analysis includes the butter)
  8. Optional: add your favorite toppings such as dried fruit or nuts to add more nutrients to your breakfast. I added 1 Tbsp peppitas and 2 Tbsp flax meal to my bowl!


  1. 1. Add all the ingredients in a 3-6 quart slow cooker. Stir well and Cover.
  2. 2. Set the slow cooker on low setting to cook for about 6-8 hours.
  3. 3. Stir well before serving. Add water or milk if needed to make it a thinner consistency. Top with your favorite toppings.