In our Kitchen: Slow-Cooked Pumpkin Oatmeal

This warm recipe is easy to make with leftover pumpkin or sweet potatoes from dinner, and makes a healthy breakfast that sticks with you for hours.  Steel-cut oats have a robust texture that holds up against the slow cooker, so this is truly a one-pot deal where you toss everything into the crockpot and leave it stewing overnight—and wake up to a delicious and good-smelling meal piping hot in the morning.

5 cups water
3 cups baked (pie or sugar) pumpkin or sweet potato, lightly mashed
1 1/2 cups steel-cut oats
1/2 cup honey
1/4 cup real maple syrup
1/3  cup plain soy milk
1 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp cloves
Small handful pecans, roughly chopped
1 fresh Braeburn, Pink Lady, or Fuji apple, chopped into large chunks

Place everything into a 4-6 quart slow cooker or crackpot; stir well.  Cover and cook on low for 6-8 hours.  Serve piping hot with a drizzle of cold soy milk on top of each serving. Warm up leftovers with a little extra water.  Easy to freeze and reheat in portion-sized batches.


Photo by Kristin Carlson

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