Wednesday, September 21, 2011
Slow Cooked Pumpkin Oatmeal
I have been on a roll using my slow cooker and last night decided to try to cook pumpkin oatmeal overnight. It worked and was delicious. Here is the recipe:
1 can pumpkin or 3 cups fresh pumpkin (peeled, seeded and cut into chunks)
5 cups water
1 and a 1/2 cups steel cut oatmeal
1/4 cup agave syrup or sweetener of your choice
1 TBS brown sugar (I omitted this time because I do not like my oatmeal sweet)
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp salt
Mix all ingredients very well in slow cooker. Cook overnight for 6- 8 hours on low. Will come out very creamy and delicious after stirring in morning. I added unsweetened coconut and slivered almonds plus a little bit of walnuts that were left over.
This recipe makes a lot, around 8 cups so cut in half if needed but I am going to try and freeze some for later use. I also am going to try freezing in an ice cube tray to add flavor to yogurt. Will let you know the results in a later post. Enjoy!