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Breakfast recipe · from the recipe book

Slow-Cooker Pumpkin Spice Whole Milk Oats with Dates

Creamy, custardy whole-milk oats cooked low and slow with pumpkin, warm spices and jammy chopped dates, finished with crunchy toasted almonds.

Slow-Cooker Pumpkin Spice Whole Milk Oats with Dates

Ingredients

  • 3 cups240 gOld-fashioned rolled oats
  • 3 cups (710 ml)730 gWhole milk
  • 1 cup240 gWater
  • 1 cup245 gPumpkin puree, canned
  • 3 dates72 gMedjool dates, pittedchopped
  • ¼ cup whole40 gAlmondschopped
  • 2⅛ tsp10 gUnsalted buttersoftened
  • 1½ tsp4 gGround cinnamon
  • ½ tsp1 gGround ginger
  • ½ tsp1 gGround nutmeg
  • ¼ tsp0.5 gGround cloves
  • 1¼ tsp5 gVanilla extract
  • ⅛ tsp1 gSalt

Steps

  1. Rub the inside of the slow-cooker insert with the butter so the oats don't stick.
  2. Chop the dates and set aside; chop the almonds and set aside separately.
  3. In the slow cooker, whisk about four-fifths of the whole milk with the water, pumpkin, cinnamon, ground ginger, nutmeg, cloves, vanilla and salt until smooth.
  4. Stir in the oats and the dates.
  5. Cover and cook on LOW for 3½ to 4 hours, stirring once halfway, until the oats are thick, creamy and tender.
  6. While the oats finish, toast the almonds in a dry skillet over medium heat for 3 to 4 minutes, stirring, until fragrant.
  7. Stir the remaining one-fifth of the whole milk into the oats to loosen them to a creamy porridge.
  8. Spoon into 4 bowls and top with the toasted almonds.

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

Contains: Milk, 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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