Breakfast Recipe: Pumpkin Chocolate Chip Cookie Oatmeal

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Cooler weather brings visions of Halloween and pumpkin in everything! Pumpkin brownies, pumpkin cookies, even pumpkin soup are the norm, so why not mix a little of that winter squash  into your nutritious bowl of oats?

You can make this even more of a budget saver by using water in place of the non-dairy milk and making your own pumpkin puree in the slow cooker ahead of time. Just make sure you pick a pie pumpkin that it fits in your slow cooker. Get more details here.

Pumpkin Chocolate Chip Cookie Oatmeal
Serves 2 to 3

*This recipe requires a small 1 – 1.5 quart slow cooker.* (You can double or triple the recipe and use a larger one if you like.)


  • 1⁄2 cup (40 g) steel-cut oats (*use gluten-free)
  • 2 cups (470 ml) unsweetened or plain non-dairy milk (coconut, almond, soy, rice, etc.)
  • 1⁄2 cup (125 g) pumpkin purée
  • 1 teaspoon vanilla extract
  • 1⁄4 teaspoon cinnamon
  • Sweetener of choice, to taste (1 tablespoons brown sugar is what I use)
  • Vegan chocolate chips, for serving

The night before: Spray the crock of your slow cooker with a little oil (optional – it’s only to help clean up). Combine the oats, non-dairy milk, pumpkin, cinnamon, and vanilla in the slow cooker. Cook on low for 6 to 8 hours.

In the morning: Stir the oatmeal to get a consistent texture. Add sweetener to taste. You can use maple syrup, brown sugar, stevia, or agave just to name a few. Serve in bowls topped with chocolate chips.

Tip: After you dish out your oatmeal and the crock is room temperature, fill it with water. When you come back later in the day any oatmeal that was stuck on will come out easily! Do not put cooler water into a still hot crock or it could crack and ruin it.

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