Well somehow we’ve made it from peach to pumpkin season in no time flat! Sometimes time speeds up and it seems like what was an endless summer in June passed by in no more than a moment! My little guy turned 2, and chasing him has become more than a fulltime job. Yesterday he discovered how to escape his crib…yay.
All this to say my breakfast preparation time has been reduced to pretty much nothing. Luckily a household favorite is one I can set up at night and have waiting for me first thing in the morning! Steel cut oatmeal, which takes quite a while on the stove top is a weekday morning savior when done in the slow cooker! I mix everything together the night before and its hot and fragrant first thing in the morning. I’ve made a million variations on this, banana bread oatmeal, apple cinnamon oatmeal, cranberry walnut, even peanut butter, but fall just screams for a comforting pumpkin pie variation.
You can use canned pumpkin puree, or make your own from one of the fabulous pumpkin varieties stacked up in every supermarket and farmers market this time of year. Feel free to use non dairy milk options I really like the pairing of pumpkin and coconut milk. The individual spices can also be changed out for pumpkin pie spice. I was going to top this bowl with pumpkin seeds and cranberries but it seems I ate all of the former! So walnuts it was, feel free to use what you like!
Pumpkin Pie Steel Cut Oatmeal
1 cup steel cut oats
1 cup pumpkin puree (not pie filling)
2 cups milk
1 cup water
2 tsp. vanilla extract
1 tsp. cinnamon
1/2 tsp ginger
dash of nutmeg
1/4 cup maple syrup (doesn’t that just taste like fall?)
1 tsp sea salt
Add all ingredients to your crockpot and stir. Turn on low for 6-8 hours or overnight. Serve with brown sugar, maple syrup, butter, cranberries, walnuts, pumpkin seeds, you know, whatever you like!