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Breakfast recipe · from the recipe book

Slow-Cooker Pumpkin Pear Oatmeal with Toasted Coconut

Creamy, spiced pumpkin oats cooked overnight with tender pear pieces and chewy raisins, topped with crisp toasted coconut and almonds.

Slow-Cooker Pumpkin Pear Oatmeal with Toasted Coconut

Ingredients

  • 3 cups240 gOld-fashioned rolled oats
  • 3½ cups (830 ml)900 gAlmond milk, unsweetened
  • 1 cup245 gPumpkin puree, canned
  • 2 medium356 gPearsdiced
  • ¼ cup40 gRaisins
  • 2 tbsp40 gMaple syrup
  • 1 oz24 gChia seeds
  • 1½ tsp4 gGround cinnamon
  • ½ tsp1 gGround ginger
  • ¼ tsp0.5 gGround nutmeg
  • ⅛ tsp0.3 gGround cloves
  • 1¼ tsp5 gVanilla extract
  • ⅛ tsp1 gSalt
  • 1 tsp4 gCanola oilfor greasing
  • ¼ cup24 gSweetened shredded coconut
  • ¼ cup whole36 gAlmondssliced or chopped

Steps

  1. Prepare first: core and dice the pear, and chop the almonds.
  2. Brush the inside of the slow cooker with the canola oil.
  3. In the slow cooker, whisk the almond milk, pumpkin puree, maple syrup, vanilla, cinnamon, ground ginger, nutmeg, cloves and salt until smooth.
  4. Stir in the oats, chia seeds, diced pear and raisins.
  5. Cover and cook on LOW for 5 to 6 hours, until the oats are soft and creamy.
  6. Near the end, toast the shredded coconut and almonds in a dry skillet over medium-low heat for 3 to 4 minutes, stirring, until golden; set aside.
  7. Stir the oatmeal well, adding a splash of water if it is too thick, then spoon into four bowls and top each with a quarter of the toasted coconut and almonds.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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