Pumpkin Pie Steel Cut Oats/Oatmeal for Slow Cooker |
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Prep Time: 5 Minutes Cook Time: 475 Minutes |
Ready In: 480 Minutes Servings: 12 |
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This is my adaptation of a recipe a friend gave me. Use more or less milk and/or adjust spices and sugar to your taste. Makes 4 modest servings or 2 very hearty servings. My husband prefers much more sugar in his. Alternatively, you may bring to a rolling boil, then boil gently 10 minutes, reduce heat to low and simmer 30 or more minutes, or according to your oat package instructions & taste. Watch for boil over! Ingredients:
1 cup steel cut oats |
1 cup low-fat milk |
3 cups water |
1/8 teaspoon salt |
3/8 teaspoon cinnamon, divided (1/4 in with oats, 1/8 in with pumpkin) |
1/8 teaspoon ginger |
1/16 teaspoon nutmeg |
1 pinch clove |
1/4 cup canned pumpkin puree |
2 tablespoons brown sugar |
Directions:
1. Combine oats, milk, water, salt and 1/4 tsp cinnamon in a crock pot or slow cooker.
2. Cook on low overnight or until thickened. If it still looks a bit watery, it will thicken more as it cools.
3. Stir the remaining 1/8 tsp cinnamon, ginger, nutmeg and cloves into the pumpkin puree, then stir into oatmeal along with the brown sugar.
4. Top with blueberries or other fruit, and additional brown sugar or cinnamon sugar if desired.
5. Note: I'm not sure where my notes went (entered in recipe description in 'zaar) but this is the recipe as given to me. Definitely adjust spices & sugar to your taste. I use more than double the recommended spice amounts, and top with additional brown sugar!
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