Like most things that come out of the slow cooker, it ain’t going to win any beauty contests but this oatmeal tastes and smells like Christmas (or Thanksgiving.)
So, this recipe- totally winged it. And with any experiment I was not completely confident in how it would turn out. My trusty slow-cooker had my back though, I should not have wasted a moment on worry.
Truth be told when I looked at the oatmeal in the morning, after it had been cooking overnight, I was a tad disappointed in it’s appearance (even though my kitchen smelled amaze) but looks aren’t everything folks, right? So if yours has a strange clumpy layer on top- chuck that part out, give the rest a stir and grab a bowl.
My daughter asked for seconds. Need I say more?
|The diced pumpkin melts in your mouth|
Slow Cooker Spiced Pumpkin Oatmeal
- 2 or 3 Giant handfuls diced pumpkin or butternut squash
- 1 cup Oats (I used organic)
- 3 cups Almond Milk (you can use water or regular milk)
- 1 teaspoon Vanilla
- 1 teaspoon Cinnamon
- 1/4 teaspoon Ground ginger
- 1/4 teaspoon Cloves
- 1/4 teaspoon Nutmeg
- 1 pinch Salt
- 1 teaspoon Coconut Oil
- 1 tablespoon Honey or Brown Sugar (optional)
- Sear the diced pumpkin in coconut oil for a few minutes (my slow cooker has the option to do this without having to dirty another pan.)
- Add remaining ingredients and give them a stir.
- Slow cook on low for about 8 hours, overnight.
- Add toppings if desired. I used some roasted pine nuts and sweetened coconut flakes.