Connect the Dots Ginger | Becky Allen: Slow Cooker Pumpkin Oatmeal

Sunday, May 22, 2016

Slow Cooker Pumpkin Oatmeal

This is one of the most asked for and used recipes in my FREE health and fitness support group! Give it a try and see what you think! 

Slow Cooker Pumpkin Oatmeal:

2 Cups Steel Cut Oats
7-8 Cups of Water (depending on how thick you like your oatmeal)
1 ½ Cups Pumpkin Puree (not pumpkin pie mix!)
1 Tablespoon Pumpkin Pie Spice
1 Tablespoon Vanilla Extract
½ Teaspoon Sea Salt
3 Tablespoons Agave Nectar
Topping Examples: Peanut Butter Powder, Chopped Pecans, Chopped Walnuts, Raisins, Chopped Dates

-Combine the steel cut oats, water, pumpkin, pumpkin pie spice, vanilla extract and sea salt in your slow cooker and mix until it is fully combined. There should be no lumps of pumpkin.
-Cook on your slow cookers warm setting for 7-8 hours. Then turn your slow cooker to the low setting and stir in the agave nectar. After stirring put the lid back on and let the oatmeal cook for another 30 minutes to thicken (still on low).
-Stir once more and serve with your choice of healthy toppings.
**If you and your household will not be able to finish this in a week I suggest you portion the rest out into muffin tin cups, freeze and then pack away in sandwich bags to keep in the freezer. I do this with oatmeal all the time and it works out great! All you have to do is reheat in the microwave 
Nutrition Info:
Serving Size = 1 Cup
Calories = 200
Fat = 3g
Carbohydrates = 34g
Protein = 8.4g
Fiber = 5.9g
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