Step 1

Choose your mason jars (I used 12oz tall jelly jars) and test how many will comfortably fit in your crockpot. (8 (12oz) tall jelly jars fit inside my 6qt oval slow cooker.)

Step 2

In each jar add: 1/2 cup steel cut oats, 1 teaspoon brown sugar, 1/4 tsp cinnamon.

Step 3

Give the oatmeal a quick stir to mix the spices then add 1 tablespoon of pumpkin puree, several chunks of diced apples, and a few raisins to the top of each jar.

Step 4

Place the jars in the bottom of the crockpot and pour 1/2-3/4 cup of milk or water over the top of the contents inside each jar. For thicker oatmeal, you want to fill the jars with milk to just above the oatmeal, and add a bit more milk if you want it to be more runny.

Step 5

Outside of the jars, fill the rest of the crockpot with water until it comes about 2/3 of the way up the outsides of the jars to create a water bath. Leave the lids off the jars.

Step 6

Cover the crockpot and cook overnight on Low for 7-8 hours.

Step 7

Remove from slow cooker, top with chopped pecans, allow jars to cool a bit before serving, or cool down fully and then store with lids on in the fridge for up to 5 days and microwave for 30 seconds at a time until re-heated before serving.