The leaves have officially changed colors to stunning yellows, oranges, and red. Even brown. So pretty. My drive to work each day is straight up north along Lake Michigan and the huge trees that line the coast make me thankful to live in Michigan. Even when it’s cold.
I may retract that statement after the snow starts coming down in sheets, but for now…I love Michigan.
I also love everything pumpkin.
Where some people may pause to tear apart the sale rack at Nordstrom’s, I tear apart the coffee creamer shelves in search of the last pumpkin spice Coffee Mate. I may have elbowed the woman out of the way who stole the last skim milk. I’ll be darned if she got the last Pumpkin Spice Coffee Mate. I’m actually an International Delight girl, but they fail me this time of year with their lack of pumpkin selection. I am telling you, a pumpkin spice latte each morning is the reason the dark mornings are bearable in the least.
Speaking of, I am seeing far too much dark lately. I’ve even been leaving a light on in the house for the dog (don’t tell Mr. Prevention…he would disapprove and call me “ridiculous”) because I’m afraid her days and nights are all messed up. In fact, I’m sure her days and nights are all mixed up and I’m beginning to deduce that this is most certainly thanks to the shortening daylight hours.
I got the idea to make pumpkin steel cut oats one night and threw together these very same ingredients. On accident, however, I set the crock pot to “high” rather than “low” and ended up with a gummy, burnt mess 8 hours later. Oops.
If you combine these same ingredients on “low”, you end up with one heavenly breakfast to accommodate your morning cup of joe. Or in my case, my additional pumpkin fix. I swear to you, your home will smell like the best Yankee candle EVER with these oats a’cookin’ and your pitch black morning may be all the more tolerable.
Heck, you may be to work on time since you know, breakfast is already made. I mean, it worked for me! 😉
Crock Pot Pumpkin Pie Steel Cut Oats
1 cup steel cut oats
1 (15 oz) can pumpkin puree
3 cups unsweetened coconut milk, almond milk, etc.
1 Tbsp pumpkin pie spice
1/4 tsp salt
1/3 cup turbinado or other sugar
2 tsp vanilla extract
Combine all ingredients in a slow cooker (note: a crock pot liner helps with clean up, especially with oats in the crock pot) and stir just to break up the pumpkin a bit. Turn crock pot to low and cook for 8-9 hours. Stir before serving.
Yield: 4 servings (about 1 cup each)
Nutrition Information (per serving): 306 calories; 7.3 g. fat; 0 mg. cholesterol; 161 mg. sodium; 56.0 g. carbohydrate; 10.8 g. fiber; 9.0 g. protein
Result: Fall breakfast perfection. This is so simple to throw into the crock pot and I love that it can cook a full 8-9 hours. What’s an overnight crock pot breakfast recipe that can only cook 6-7 hours? I need my sleep! This needs some milk and a good stir to reheat, but it does reheat very well. You can certainly add 3 1/2 to 4 cups of liquid/milk if you plan to cook longer or prefer a soupier oatmeal consistency. A filling breakfast with nearly 11 grams of fiber! Enjoy!
I had hockey til late last night…killer workout. Tonight will be a rest night with some cooking. Last night’s dinner was a partial flop…more on that soon! 🙂
P.S. Happy Boss’s Day!