Your slow cooker can be employed beyond making soups and stews. In this recipe, it’s a burbling cauldron for an autumnal spiced whole grain breakfast. Waking up to the aroma of pumpkin pie may even make you a morning person.
No slow cooker?
This recipe can also be made on the stovetop. In large pot, combine all ingredients except yogurt and pecans. Bring to a boil, reduce to medium-low, and cook, uncovered, stirring often for 25 to 30 minutes. Scoop into bowls and garnish with yogurt and pecans.
Slow Cooker Pumpkin Pie Steel-Cut Oats
Ingredients
- 1 cup (250 mL) steel-cut organic oats (not quick-cooking variety)
- 4 cups (1 L) milk or unsweetened plain almond or soy milk
- 1/2 cup (125 mL) pumpkin purée (not pie filling)
- 3 Tbsp (45 mL) maple syrup
- 1 tsp (5 mL) vanilla extract
- 1 tsp (5 mL) pumpkin pie spice or ground cinnamon
- 1/4 tsp (1 mL) salt
- 1/2 cup (125 mL) plain yogurt or plain Greek yogurt
- 1/2 cup (125 mL) chopped pecans
Nutrition
Per serving:
- calories231
- protein9g
- fat11g
- saturated fat2g
- trans fat0g
- carbohydrates25g
- sugars8g
- fibre4g
- sodium173mg
Directions
01
In slow cooker, combine oats, milk, pumpkin pureu0301e, maple syrup, vanilla, pumpkin pie spice or cinnamon, and salt. Cover and set to cook on low for 8 to 9 hours (set it right before you go to bed).
02
In the morning, stir oats well, scoop into bowls, and garnish with yogurt and pecans. Reheat leftovers throughout the week with a splash of milk or water.
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Check out her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016).
