(Original Recipe from Food Doodles)
Pumpkin Pie Steel Cut Oats in the Crockpot
Serves 6-8
- 2 C steel cut oats
- 1 15oz can of pumpkin(or about 1 3/4C)
- 1 400 mL or 14 oz can full fat coconut milk plus enough water to make 7C(about 5 1/4C water)
- 1 tbsp vanilla
- 1 tbsp + 1 tsp pumpkin pie spice
- 1/2 C honey or maple syrup(or leave unsweetened and add after it’s been cooked)
Put all ingredients in your crockpot. Mix well and set to cook for 5-6 hours on low. Serve hot with milk or a dollop of greek yogurt, extra honey or maple syrup and a sprinkle of cinnamon.
If you have leftovers, they keep well in the fridge but can also be frozen in small portions to take out when needed for a quick breakfast.
**Sheri's version: I cooked mine on the stovetop according to box directions. For 2 servings: 3 cups water, 1/2 cup steel cut oats, and probably 1/4 tsp salt. (Bring water to boil, add oats, turn to low, cook for about 25 minutes stirring fairly regularly. Use a bigger pot than you think you'll need because it does boil up quite a bit.) I didn't use coconut milk because I didn't want to open a can to use part of it. To the oats, I added: 1/2 cup pumpkin, 1 tsp pumpkin pie spice, 1 tsp vanilla. Cook to desired texture. I served warm with brown sugar, maple syrup, pecans, shredded coconut, and milk. It was very delicious :) I think Bill was skeptical, and he even liked it. Could also sweeten with honey or add a dollop of greek yogurt and sprinkle with cinnamon like the original recipe suggests.
No comments:
Post a Comment