Slow Cooker Overnight Pumpkin Oats

Slow Cooker Overnight Pumpkin Oats

2 tablespoons ground flax
6 tablespoons water
1 can pumpkin puree
1 cup milk (dairy free is fine)
¼ cup maple syrup
2 tablespoons melted coconut oil
2 teaspoons maple or vanilla extract
2 ½ cups rolled oats (GF is needed)
2 teaspoons pumpkin pie spice (or cinnamon)
1 teaspoon baking powder
⅓ cup raisins (optional)

Optional Toppings:
1 cup Greek Yogurt
2 tablespoons maple syrup
½ teaspoon cinnamon or pumpkin pie spice
¼ cup pepitas or chopped nuts

First, find an oven-safe container (I used a pyrex container) that fits inside your slow cooker and can fit about 6 cups of mixture. You will use this to cook the overnight oatmeal in your slow cooker and it makes for a *much* easier clean-up.

In a large bowl, place the flax and water and stir well. Let sit for 5 minutes (alternativaly, whisk 2 eggs). Add the puree, mlk, maple syrup, oil, and extract. Stir well.

Add the oats, spice, and baking powder. Stir well. Add raisins and stir again, if using.

Pour 1 cup of water in the bottom of your slow cooker. 

Add the oat mixture to your oven-safe container and place in the slow cooker.  Cook on LOW for 5-6 hours.

Remove from slow cooker.  Mix yogurt, maple syrup, and spice and spread on top of cooked oats, if desired.  Sprinkle pepitas on top, if using.

Serves 4-6.