Slow Cooker Pumpkin Pie Steel Cut Oatmeal

The finished product, ready to be devoured.
The finished product, ready to be devoured.

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.

Ingredients

  • 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)

Method

  • 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

Eat up!

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Published by

Brittany

Just a 20-something homegrown Buffalo sports loving, distance running, gin drinking kind of girl.

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