Since my last batch of oatmeal was so successful, I decided to make pumpkin pie oatmeal this time with the leftover pumpkin puree I had. I glanced at a few other slow cooker oatmeal recipes to see what the liquid to oat ratio was, but since I liked the ratio from the previous recipe I decided to keep it. From there, I just kind of went with whatever my little heart desired, keeping sugar specifically in mind.
- 1 cup steel-cut oats
- 4 cups water
- 1.5 cups pumpkin puree (I would have used the entire 15oz can, but this was leftover)
- 3 tsp vanilla extract
- 1 tbsp Trader Joes pumpkin butter
- 1.5 tsp cinnamon (rough guess, I just shook that thing somewhat silly)
- 1/4 tsp sea salt (rough guess, I can’t get the little grinded crystals into that tiny measuring spoon!)
- 1 tbsp maple syrup (rough guess, I didn’t want to make anymore dishes dirty)
- Dump it all in.
- Cook on low for 8 hours.
- Shovel into your pie hole.
I aimed to make this less sugary, then you can just add in whatever floats your boat when you want to eat it. I found this to be a little more watery than the Apple Cinnamon Oats recipe (probably because of the puree). I didn’t mind it much and it was helpful because when you microwave leftovers the next day, you don’t need to add any additional liquids.
Nutritional Facts: [By the way, I use My Fitness Pal to figure out the facts for me. I add in everything down to the brand I used and let it do the math, in case you’re wondering.] 222 calories, 42g carbs, 3g fat, 6g protein, 336g sodium, 10g sugar