Friday, October 11, 2013

Crock-Pot Pumpkin Spice Oatmeal

Fall is upon us!!!!  And with that, comes rainy days, fashionable boots, warm sweaters, chili, and PUMPKINS!!!!!!!!!!!  In honor of my pumpkin addiction, I have created a bowl of warm pumpkiny (yes, I did say that) Goodness to help get you through these cold Fall mornings!  I tell you, there's nothing better than waking up to the smell of Pumpkin Pie in the morning!!!! Mmmm Mmmm... This was my first time making Pumpkin Spice Oatmeal, so as the season continues, I'll probably end up perfecting it just a tad.  If I do, I'll be sure to add an update so that you may all enjoy it as well!

Crock-Pot Pumpkin Spice Oatmeal
Original Recipe / Serves 6

  • 15oz can of Pure Pumpkin Puree (not pumpkin pie filling)
  • 1 c Steel Cut Oats, uncooked
  • 1 1/2 c Water
  • 1 1/2 c Milk (I used unsweetened Almond Milk)
  • 1 1/4 tsp Pumpkin Pie Spice
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 2 TBSP Butter (I used Smart Balance Light w/ Flaxseed Oil)
  • 3 TBSP Organic Honey
  • Pinch of Kosher Salt
  1. Spray the inside of the pot with cooking spray, to avoid sticking.
  2. Pour all ingredients into the pot, and stir.
  3. Cover and cook on low for 6 1/2 - 7 hours (I cooked mine overnight - my crock-pot automatically switches to warm when done.  If yours does not, be sure to time it properly, to prevent overcooking)
  4. Top with additional milk (I used Almond Coconut), butter, and honey - to taste.
  5. Enjoy!!!
Serving Suggestions:  If you like yours with more of a rich pumpkin taste, try adding another 1/2 can to the pot when cooking.  Or even top with heated pumpkin, sprinkled with pumpkin pie spice.  It may also taste delicious topped with granola or chocolate chips!!  Don't be afraid to add a little variety to your bowl! =)

*Note:  When re-heating, add milk to cold oatmeal, and microwave for 1-2 minutes, or until hot.

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