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Z and I have a few breakfast options that we go between. I used this weekend while he was away to experiment with a new one.

On Pinterest I had found this “Overnight Slow Cooker Pumpkin Pie Steel Cut Oats: No Sugar Added” recipe from SkinnyMs.com. image

I recently acquired a hand-me-down crock pot. Anything with at least a functioning lid would have been a step up (mine met a tragic end on a stone floor) but this one is even programmable!

I picked up some slow cooker liners at the store last week and I highly recommend. No one likes to sit there scrubbing away at the dried on food at the bottom of the crock pot. These allow you to avoid that all together!

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STEP 1:  Add 1 cup of oats (the recipe called for steel cut, but I used regular old fashioned).

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STEP 2: Add 3 cups of water and 1 cup pumpkin puree (not pumpkin pie filling).

STEP 3: Season with 1tsp vanilla extract and 2tsp pumpkin pie spice. 013

STEP 4: Set to low and go to bed (aka leave for 8 hours).

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STEP 5: Wake up. Stir. Eat!

Sweetener can be added before or after cooking. I waited until after and drizzled on some maple syrup. The recipe recommends honey or vanilla liquid stevia.

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THE VERDICT: Warm and delicious. With the high moisture content of the pumpkin this became more of a pumpkin porridge than oatmeal. Besides the maple syrup I stirred in some dried cranberries and slivered almonds.

The best part was having breakfast ready and waiting when I got up!

Along with the oatmeal I enjoyed a honeycrisp with peanut and almond butter and pumpkin pie spice. Mmmm….delicious!

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QUESTION OF THE DAY: Have you ever attempted a breakfast in the crockpot? If so, what?

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