What do you eat for breakfast on holidays? I typically want to start the day out the way I plan to finish, which means eating a filling and festive breakfast to set the mood. However, since I’ll be waking up super early to prepare for our actual Thanksgiving dinner, making an elaborate breakfast sounds completely unappealing. I am such a fan of breakfast dishes that can be prepared the night before and allow for good food minus the hassle in the morning (like this pumpkin French toast bake). This pumpkin pie slow cooker oatmeal with caramelized bananas is just perfect, since 99% of it is thrown together the night before and the slow cooker does all of the work! It’s the perfect way to start out Thanksgiving Day.
pumpkin pie slow cooker oatmeal with caramelized bananas
Prep time
Cook time
Total time
Author: Lesleigh
Recipe type: Breakfast
Serves: 6 servings
Ingredients
- 3 cups Steel Cut oats
- 3 cups milk
- 2 cups water
- 1 can pumpkin puree
- 1 tablespoon ground cinnamon
- ½ teaspoon ground cloves
- 1 teaspoon ground nutmeg
- ½ tablespoon ground ginger
- ¼ teaspoon salt
- ¼ cup packed brown sugar
- 4 ounces cream cheese, broken into chunks
- Dried cranberries, for garnish
- Toasted pecans, for garnish
- 1 banana
- 2 tablespoons unsalted butter
- 2 tablespoons packed brown sugar
- 1 teaspoon pumpkin pie spice
Instructions
- In the insert of a slow cooker, combine all ingredients and stir into well combined. Then place the cream cheese chunks throughout the mixture.
- Turn the slow cooker on low for eight hours.
- Prior to serving, toast pecans in oven at 350 degrees for 10 minutes and chop. Set aside.
- To make the caramelized bananas, melt the butter in a saute pan. Stir in the brown sugar and pumpkin pie spice. Add the bananas and cook on low for approximately 5-10 minutes until the bananas are tender and the sauce is somewhat caramelized. (This amount is enough for one bowl of oatmeal, I recommend making one caramelized banana per person.)
- To serve oatmeal, scoop oatmeal into a bowl and pour milk over it. Garnish with pecans, cranberries, and caramelized bananas.
