Slow Cooker Pumpkin Steel Cut Oatmeal

Instructions

1. Use canola oil to grease the inside of the slow cooker, to prevent sticking.
2. Pour water, milk, spices, maple syrup, vanilla, flax and pumpkin into a separate bowl and whisk until combined.
3. Pour pumpkin mixture and oats into the slow cooker and stir to combine. Then, evenly sprinkle cranberries and pecan pieces on top.
4. Cover and cook on low for 4.5 to 5 hours. We use a programmable slow cooker so that we can get more than five hours of sleep and still wake up to warm oatmeal. Once the oatmeal is done cooking, the programmable slow cooker holds the food warm. (Otherwise, you can make this ahead of time while you’re at home, then store in the fridge.)
5. Divide into 4 bowls and serve immediately, or put leftover servings into the fridge for later. When reheating, we like to stir in a few tablespoons of milk upon serving to produce a more creamy oatmeal. To reheat individual servings, add about ¼ cup water or milk and microwave on high for about 1 ½ minutes.