¼ c sugar of choice (see note for liquid sweetener)
2 tsp pumpkin pie spice, separated
2 tbsp maple syrup
½ – 1 c unsweetened apple sauce
Instructions
If food tends to stick in your slow cooker, spritz with nonstick spray.
Combine all ingredients in a slow cooker except apple sauce and 1 tsp of pumpkin pie spice. Stir until well mixed.
Cook on low for approximately 8 hours, covered.
Remove lid and stir in applesauce to reach your desired consistency. Taste and add additional pumpkin pie spice to your liking (I added an additional 1 tsp). If you prefer a thicker oatmeal, turn to high and let cook, stirring occasionally, until desired thickness is reached.
Serve and enjoy!
Notes
Allow coffee to cool to room temperature or your oats will not cook properly. In a pinch, place your coffee in the freezer for 10 minutes or make an extra strong pot and dilute with ice cubes. Decaffinated coffee will work just as well. Can sub out for water if you just want pumpkin spice oatmeal. Any sweetener that dissolves will work here. If using a liquid sweetener, reduce water volume accordingly. (Nutritional estimate uses agave nectar).