I’m afraid I’ve been holding onto this recipe for a while. I’ve been making pumpkin pie oats with rolled oats or steel cut oats on the stove for a couple years now but I thought I’d work on a crockpot recipe before sharing. You can of course cook these on the stove if you so choose, but if you’d like to just wake up to these in the morning and not have to work for your breakfast, break out your slow cooker I do actually prefer these oats after they’ve had a chance to sit in the slow cooker for at least 30 minutes before serving and after cooking as they absorb a lot of extra liquid that I don’t like having in my oatmeal. So if you can work that into your cooking time, do so, but if not they’re just as delicious served immediately.
As a small side note, Food Doodles is finally on Twitter for anyone that would like to follow us or just get in touch that way. You can find us here @FoodDoodles. I’m super new to twitter and really have no idea what I’m doing, but for now I’ll at least be posting links to new posts if you’d prefer to get updates through Twitter instead of Facebook, RSS, or Email subscription.
Pumpkin Pie Steel Cut Oats in the Crockpot
- 2 C steel cut oats
- 1 15oz can of pumpkin(or about 1 3/4C)
- 1 400 mL or 14 oz can full fat coconut milk plus enough water to make 7C(about 5 1/4C water)
- 1 tbsp vanilla
- 1 tbsp + 1 tsp pumpkin pie spice
- 1/2 C honey or maple syrup(or leave unsweetened and add after it’s been cooked)
Put all ingredients in your crockpot. Mix well and set to cook for 5-6 hours on low. Serve hot with milk or a dollop of greek yogurt, extra honey or maple syrup and a sprinkle of cinnamon.
If you have leftovers, they keep well in the fridge but can also be frozen in small portions to take out when needed for a quick breakfast.