Monday, November 8, 2010

Slow Cooker Pumpkin Oatmeal

The Union, a Sunday School class @ church for young married/engaged couples, met a few weeks ago on Sunday morning. We try to serve a light breakfast because we meet early in the morning. Sometimes we like to serve a hot breakfast because the group enjoys it. I was brainstorming what I could bring. I was going to use the Pepperoni & Cheese Quiche that I had in the freezer...but that turned into a DISASTER. So I decided on oatmeal instead and I found this nice pumpkin spiced one that I could make overnight in the crock pot. So easy! I actually started making this @ 1:30AM and it was ready in time for church the next day.

 Note: Though my entire crock pot got eaten, the results did not come out as nice as expected. It wasn't sweet enough. The raisin definitely helped. You should put sugar, especially brown sugar into your recipe. That'll make it worth it. Also try using more milk instead of water to make it more creamy.

This picture was taken with an iPhone, not the best, but you get the point!

  • 2 cups steel cut oats (you might want to use more)
  • 1 cup dried cranberries or raisins
  • 1 cup chopped pecans
  • 3 cups water (you might want to use more)
  • 1 cup milk
  • 1 tablespoon ground cinnamon
  • 1 teaspoon pumpkin pie spice or just mix in Libby’s Pumpkin Puree
  • 2 teaspoons butter (I opted out of this to cut down the fat)
  1. Mix oats, water, milk, cinnamon, pumpkin puree, & butter overnight.
  2. Cook overnight or for 8 hours on low setting.
  3. Top with pecans & raisins.
I would love to know that you visited my blog or tried out a recipe. Leave me some love & encouragement!


Marsha said...

This sounds great, I might have to try it! Would you use an entire can of LIbby's?

Jill said...

Good question. Actually, I only used close to half of a can.

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