It’s time to celebrate the arrival of fall with a pumpkin recipe. This is a must re-post from an earlier date, and do you want to know why? First of all, it’s gluten, dairy and refined sugar free. It’s also a crock pot recipe which means its easy, and also, make ahead! I love it when convenience comes together with delicious, seasonal and healthy. It’s one of my fall favorites.
We harvested an outrageous number of buttercup squash, as we do every year. It’s sweet meat lends itself well to pumpkin recipes in baking, soups and side dishes. We store whole squashes in 50-55 degrees and I make this puree in 1/2 cup portions for baking and cooking.
One of our daughters and her sweet little family are living with us while their kitchen gets remodeled. It’s so wonderful waking up to little voices again, after many years of empty nesting. Daughter #2 and I team up for meals. But on days when my schedule is a bit more relaxed I enjoy making breakfast for the crew. I made this for breakfast a few days back and the kiddo’s thought the walnuts in the oatmeal we actually chocolate chips. Hah! They gobbled up this warm porridge. High in protein, this make ahead cereal gives nourishment through lunch time.
This fall inspired Make Ahead Pumpkin Pie Crock Pot Oatmeal is toasty and perfect for sending the kids out the door on these nippy mornings. It gets assembled the night before in my crock pot, double boiler style, and it cooks all night. If you’ve never use your crock pot this way before, here’s how it’s done. It’s so easy!
Using a 4-6 quart crock pot, crinkle a 3 – 4 inch ring out of aluminum foil and place it in the bottom center to set the bowl on. The bowl size should leave at least a 2 inch margin between it’s edge and the inside edge of the crock pot so it can be easily lifted out.
I use a 5 1/2 cup bowl. Make sure you grease it first using coconut oil or butter.
Blend all of the ingredients, except steel cut oats together in a blender. Pour into prepared ceramic bowl and stir in steel cut oats.
In a small bowl mix together topping ingredients. Sprinkle on top of oatmeal.
Fill the crock pot with water up to about an inch of the top edge of the ceramic bowl. Cover crock pot and cook on low setting overnight.
It cooks up firm with a creamy texture, just like pumpkin pie. It’s delicious served warm in a bowl with cold milk (almond or dairy).
Hello October! Glad you’re here,
1/2 cup gluten free steel cut oats
1 1/2 cups almond milk
2 large eggs eggs
1/2 cup pumpkin puree
1/2 cup apple cider
2 tablespoons maple syrup
1/4 teaspoon sea salt
1-2 teaspoons cinnamon
1 teaspoon vanilla
2 tablespoons melted coconut oil or butter
1 tablespoon coconut sugar (or brown sugar)
1/2 teaspoon cinnamon
4 tablespoon finely chopped walnuts or pecans
Prepare crock pot for double boiler application (see instructions above). Wait to fill crock pot with water until ceramic bowl is full and ready for cooking. Put eggs, almond milk, pumpkin puree, apple cider, maple syrup, cinnamon, sea salt, vanilla, and coconut oil or butter in a blender. Blend until well mixed. Place prepared bowl in crock pot. Pour liquid ingredients into bowl and stir in steel cut oats. Mix together topping ingredients in a small bowl, if using. Sprinkle over top of pumpkin mixture.