Well, here we are, deep into autumn. To me, September rarely feels like the seasons have changed, since it’s usually still quite warm, and the trees are still green and lush. But come October, gold and red tinged leaves overtake the landscape, and grey skies start to become more commonplace as the weather cools down, and the leather jackets and scarves begin to emerge again. I decided to take inspiration from the change of seasons, and explore more fall flavours in our menu here at Casa Raats. Needless to say, this definitely included pumpkin. After all, this is what happens once September hits:
I’ll be bringing you more fall goodies as time goes, but today’s recipe is for Overnight Slow Cooker Pumpkin Oatmeal. This is a great breakfast to prepare ahead of time, and is pretty easy to throw together. In addition, it is a great and healthy start to the day. It’s filling, high in fibre, low in calories, and perfect for when you want a nice warm bowl when it’s cold outside. The original recipe is found here. Let’s get cooking!
Overnight Slow Cooker Pumpkin Oatmeal
- 1 cup steel cut oats
- 3-1/2 cups water
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
Combine all ingredients, cook in slow cooker on Low for 8 hours. Enjoy!
I left out all sweeteners from the recipe, since I preferred to sweeten it to taste at the time of eating. I found a drizzle of honey, or a spoon of Splenda sprinkled on top and mixed in provided the perfect touch of sweetness.
Have you guys been making pumpkin goodies at home? Any other hearty fall breakfasts?