Recipe: Crock Pot Pumpkin Oats
My first Crock Pot endeavor turned out to be quite a success. Not only does this dish make a tasty and nutritious breakfast, but it also produces a pleasant pumpkin pie aroma in the kitchen–my kind of wake-up call.
Crock-Pot Pumpkin Oats
(Makes 1 large serving)
Ingredients:
- non-stick cooking spray
- 1/4 cup steel cut oats (I use McCann‘s brand)
- 1 cup milk of choice
- 1 cup water
- 1/2 cup pumpkin puree
- 1 tsp. quality vanilla
- a couple shakes of nutmeg
- a couple shakes of ground cloves
- several shakes of cinnamon
- sweetener of choice, to taste
- 2 Tbsp. walnuts
- 1 Tbsp. raisins
1. Spray inside of slow cooker with non-stick spray. Baked on oatmeal “crust” can be quite a pain to clean–this step serves as a preventative measure.
2. Combine oats, milk, water, pumpkin, vanilla, sweetener, nutmeg, cloves, and cinnamon in the slow cooker, and place cover on top. Put the slow cooker on the “LOW” setting and set for 9 hours.
Before...
3. 9 hours later, turn off the slow cooker and stir. Pour the mixture into serving bowl. Top with walnuts, raisins, and any desired spices.
After
4. Enjoy!
Crock Pot Pumpkin Oats with hemp milk, walnuts, & raisins
Notes:
*For milk, I used a combination of hemp and rice milks. Feel free to experiment with alternative milks.
*For my sweetener, I used 1 1/2 packets of stevia. You can easily use agave nectar, brown sugar, or maple syrup.
*The timing of this dish is not a precise science. You can tweak the cooking time according to your schedule. Anything between 8-10 hours should yield results similar to mine.
Filed under: Recipe
Hello and welcome! I have created this blog for people who love food, especially healthful, vegetarian food.
I have just graduated from Duke University with degrees in English and psychology. I plan to pursue a master's degree in nutrition starting in Fall 2010. Ideally, I would like to combine my love of food and the written word someday as a health writer.
pumpkin oats are my all time fav. i can’t bring myself to buy pumpkin in the summer though, i’m bookmarking this for the fall!
this post makes me think of christmas and winter and now i really wish it was snowing so i could go snowboarding.. haha. YUM!
Dang, maybe I should invest in a crockpot now – uh-oh!!
Awesome! I don’t think I”ve ever used a crockpot.
Oatmeal cooked for NINE HOURS!?
Sounds like it would be delicious!
Caroline,
Oooo. This would be so nice in a dorm room. All homey and warm! I wonder what the RISD policy for slow cookers is…*wanders over to RISD website to ask*
With Love,
Emily
Haven’t tried pumpkin oats yet, but now I know I need to!
<3 jess
Caroline, I’m wondering if you really do have a healthy relationship with food. As a nutrition student, shouldn’t you know that allowing yourself some sweets is part of a healthy diet? You seem so restrictive, using stevia and there’s nary a baked good shown on your blog unless it’s one you made for someone else. Are you fooling yourself when you say that you have a healthy relationship with food? You don’t have to answer that to me, only to yourself.
Wow I’m impressed. You put my microwave oats to shame!
-A
oh yum!! I’m going to tell my dad to make this for me (he’s the crock-pot guy around here!)
Oh yum! This can be made overnight, cool! I will be sure to try it out soon.
Hi Anna, thanks for your comment. I think you bring up an important topic. I don’t know if you are aware of this, but I do have a history of an eating disorder. Although I am largely recovered, allowing myself treats is something with which I continue to struggle. Just as anyone else does, I am still working on achieving a healthy balance of nutritious foods and “fun” foods.
Looks so yummy! Thanks for the recipe–gives me a new way to use my crockpot (except it’ll still smell like ginger?). Seems like it’s a lot of water, but the end results in a perfect texture.
That is such a good idea! I looooove pumpkin oats. I’ve got to break out my mom’s crock pot and try this!
Thanks for the recipe I’ve been craving oats and these look so good I might just have to make them soon!
that looks amazing, thanks for the recipe!
this… is just too good to be true. as a pumpkin oatmeal aficionado through and through, you have thoroughly impressed me!!! you’re so creative, i love it =)
oh goodness those oats look so delicious and comforting!
Those look glorious Chef Caroline!
GREAT idea to use a crockpot!! I’ll definitely be trying this out
Gosh I sound like I had a stick up my butt in my last comment. Geez rereading it makes me cringe. Yet you answered in such a polite manner. Thanks for that, even though I didn’t deserve it.
Looks and sounds great, but I’m just wondering…why the crock pot? Seems like a bit of a waste of electricity for me, comparing the 20-minute stove-top to the 9-hour crock-pot. Is the taste or texture much different?
I chose to use the Crock Pot for two reasons: 1) I was using steel cut oats, which usually take quite a long time to cook on the stovetop and 2) I am pressed for time in the mornings that I have class, so preparing something the night before eliminates the breakfast-time rush. The resultant texture is also quite creamy and delicious:)
Oh yum! What a great idea! I’ve never really used a crockpot, but now I have a good reason to learn how to use one.
Genius!
Caroline,
I want to apologize again for my comment yesterday. I didn’t know that you have a history of ED. A little about why I left the comment I did: I do have an ED, and I am working with a therapist. One of the things she’s helped me give up (in favor of real, non-substitute foods) is artificial sweeteners. I used to sub stevia for sugar in everything. So seeing your post just triggered me (NOT your fault, obviously!) because it caused me to say to myself “How come she gets to use stevia in place of sugar and not eat baked goods and I have to?” But as I said, that is my OWN issue, and I’m sorry for taking it out on you.
I’m also sorry for taking up your post with my comments. You can delete them if you want.
Hi Ann,
I can completely understand the frustration you must be experiencing right now. I remember getting angry when the rest of my family was drinking skim milk, while I had to drink 2% to gain weight. It just feels so unfair. SO, your apology is appreciated, and I can totally sympathize with the feelings you described. If you ever need some support as you progress through the recovery process, feel free to contact me!
Best,
Caroline
Thanks!
Howdy, this is my first visit to your blog and you really do have some interesting recipe ideas. I love the look of the pumpkin oats, what an interesting idea!
Rose
[...] Crock Pot Oats. If you would rather stick to warm oatmeal, consider trying Crock Pot oatmeal. The oats cook overnight on low heat, while you rest up for the busy day ahead. Take this opportunity to try steel-cut oats; they usually require significant cooking time, making them incompatible with a rushed morning routine. However, with the aid of the Crock Pot, you can enjoy the nutrition and long-cooked texture of steel cut oats without slaving over the stove. Use a 1:4 ratio of steel-cut oats to liquid, but decrease the liquid if you decide to use old-fashioned oats. Check out my recipe for Crock Pot Pumpkin Oats. [...]
[...] pumpkin is one of my favorite foods. While I now love using it in both sweet (pumpkin smoothies or pumpkin oats) and savory (pumpkin hummus or pumpkin chili) ways, I was first introduced to this food in a [...]
Is it possible to convert this to a stove top recipe?