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!
i just made this recipe and am eager to try it out! i was wondering what a serving size is and how many calories are in the pumpkin oatmeal (minus the almonds and coconut)? tweet me the answers if you can! thanks for sharing!!
ReplyDeleteI would like to know that too? The serving size?
ReplyDeleteAnd did the freezing go well, because it would be great to make a lot and freeze it for later!
Thanks!
MJ
This recipe makes about 8 cups. I eat a cup for a serving and I find it very filling. I really do not do calories but will figure out and post soon. I ended up sharing with friends so I did not freeze. Will try freezing this week. I really love this recipe.
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