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- In a large bowl, mix oats, pumpkin puree, water, almond milk, maple syrup, vanilla extract, cinnamon, ginger, nutmeg, and salt.
- Stir until thoroughly combined.
- Spray slow cooker with nonstick cooking spray.
- Pour oat mixture into slow cooker. Cover slow cooker and turn to low setting for 7 hours or overnight.
- Stir mixture before serving. Top each serving with pecans and cranberries.