Salt Lake Dental(7 months ago)

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Those look fantastic! Except those desserts AND candy can be dangerous! If you make those and want to get rid of the extra candy after halloween, visit one of the offices locally doing a Halloween Candy Buy Back!

Rachna(7 months ago)

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Looks awesome and I am sure they taste yummy too !

Natalie(7 months ago)

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Everything looks delicious!

Dezi(7 months ago)

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Oh. My. Yum! Love all the deliciousness that will be around for the next couple months. And those pumpkin pretzels are way too cute. And seem pretty easy. Thanks!

Isabel(7 months ago)

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thanks for sharing this is AWESOME!!!

Tracey(7 months ago)

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Which one do I try first?

Suzanne(7 months ago)

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Now all I need is someone to make them all for me....

Christine A.(7 months ago)

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Slow Cooker Pumpkin Coffee Cake Oatmeal

Makes 4-6 servings

Ingredients:

1 C steel-cut oats or 1/2 cup regular oatmeal and 1/2 cup Irish oatmeal

3 C Unsweetened Vanilla Almond Milk

1 C pumpkin puree

1 Cup of raisins/gold or classic

1 tsp ground cinnamon or Oriental Five Spice

Dash of Pure Vanilla Extract



Coffee Cake Topping:

1/3 C brown sugar (or other sweetener if you don t use refined sugar)

1/3 C pecans or walnuts, chopped-(I use Almond Accents when out of pecans and walnuts)

1 tsp ground cinnamon

Directions:

Mix toppings in a small container and cover until the morning.

Spray your crock with some oil to help with clean up later or place liner in crock pot. Add all the ingredients except the toppings. Cook on low for 8-10 hours over night.

Stir your oatmeal well. Top with coffee cake topping.



Caramel Drizzle: Store bought or you can make it quickest this way.

2 cups brown sugar

1 can (14 ounce size) sweetened condensed milk

1/2 cup margarine or butter

1 teaspoon vanilla extract

1/2 cup milk, more as needed



DIRECTIONS:

Stir sugar and condensed milk together; heat over low to medium heat, stirring constantly, till sugar dissolves; remove from heat. Add butter and vanilla and stir well. Add milk and stir well. Store in the refrigerator.



My boys were never oatmeal eaters until I made this and it helps to wake us all up before the alarm clock with smiles.

Christine A.(7 months ago)

Reply

Slow Cooker Pumpkin Coffee Cake Oatmeal

Makes 4-6 servings

Ingredients:

1 C steel-cut oats or 1/2 cup regular oatmeal and 1/2 cup Irish oatmeal

3 C Unsweetened Vanilla Almond Milk

1 C pumpkin puree

1 Cup of raisins/gold or classic

1 tsp ground cinnamon or Oriental Five Spice

Dash of Pure Vanilla Extract



Coffee Cake Topping:

1/3 C brown sugar (or other sweetener if you don t use refined sugar)

1/3 C pecans or walnuts, chopped-(I use Almond Accents when out of pecans and walnuts)

1 tsp ground cinnamon

Directions:

Mix toppings in a small container and cover until the morning.

Spray your crock with some oil to help with clean up later or place liner in crock pot. Add all the ingredients except the toppings. Cook on low for 8-10 hours over night.

Stir your oatmeal well. Top with coffee cake topping.



Caramel Drizzle: Store bought or you can make it quickest this way.

2 cups brown sugar

1 can (14 ounce size) sweetened condensed milk

1/2 cup margarine or butter

1 teaspoon vanilla extract

1/2 cup milk, more as needed



DIRECTIONS:

Stir sugar and condensed milk together; heat over low to medium heat, stirring constantly, till sugar dissolves; remove from heat. Add butter and vanilla and stir well. Add milk and stir well. Store in the refrigerator.



My boys were never oatmeal eaters until I made this and it helps to wake us all up before the alarm clock with smiles.

Wendy(7 months ago)

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Everyone talks about how Thanksgiving/Christmas is such a diet trap time. For me, it's Halloween. ARGH, HALLOWEEN!!!

Christine(7 months ago)

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It is a yummy Crock Pot Pumpkin Cake and Oatmeal mix that greets our day, then we use caramel drizzle. So yummy, warm and it makes the whole home smell amazing for days.