Mornings tend to happen in a blur. Between rushing out the door and being half-asleep, breakfast can be hard to get in. If you prepare this simple crockpot meal the night before, your senses will thank you as you and your taste buds will too.

Lori Bumbaco, Oncology Dietitian at the Kellogg Cancer Center at NorthShore, knows that stress and fatigue are two issues cancer patients – and non-cancer patients for that matter – have to deal with. This convenient and easy-to-assemble recipe offers excellent nutrition. Great for the whole family, this will soon be a family favorite.

Crockpot Pumpkin Oatmeal Breakfast

Recipe makes 4 cups

Ingredients

• 1 cup steel cut oats
• 1 cup pumpkin puree (make sure it is not pumpkin pie filling)
• 3 cups organic unsweetened soy milk or non-dairy milk of choice
• 2 tsp vanilla extract
• ½ tsp pumpkin pie spice
• ½ tsp cinnamon, ground
• 1 tsp stevia or the equivalent of your preferred sweetener, optional
• 1 pinch salt

Directions: 

1. Add all of your ingredients except the milk to the crockpot and stir.
2. Add the milk and stir carefully.
3. Set the crockpot on low for 4 - 6 hours.
4. Serve with any one of or a combination of the following: maple syrup, pat of butter, cranberries, pumpkin seeds, walnuts, almonds or a dollop of vanilla Greek yogurt.

Nutrition Information (per serving):
Calories: 203
Fat: 5.5 g
Carbohydrates: 28 g
Protein: 11.5 g
Fiber: 6 g
Sodium: 104 mg