The northwest’s 90 degree sunny days quickly turned cold and blustery. It’s that time again to send the family out the door with a warm breakfast. Here’s one that cooks all night, ready to serve up creamy fragrant bowls of spicy pumpkin oatmeal first thing in the morning! Hearty and high in protein, it nourishes all the way to lunch time. The good news is it’s quick and easy to assemble! We had the honor of hosting a dear pastor friend from the middle east this last week and after a week of hosting, I was looking for quick and easy.
I like to feed people, (ummm, ya think?) but I was overwhelmed with the idea of working and hosting…after all, guests need 3 homemade meals a day ♥. Looking back, it was so silly of me to worry. Dr. Ray’s passionate conversation about community, prayer and the church, was an inspirational exchange for the physical nourishment we provided. Encouragement, prayer, confession, story telling…all went on at my kitchen table. After Dr. Ray left, I realized his visit left me feeling inspired, instead of depleted. I am humbled by God’s grace as He met our mutual needs for fellowship and His presence.
So, blogging took a back seat for awhile. The hours that I normally slip into the quiet of my office were replaced with sweet conversation and memorable tales of his hometown and village. A hold on blogging continued after my phone with all my pics died…. and then I had minor toe surgery scheduled soon after his departure.
I am finally happy to be back at it! And with a timely recipe to usher in the month of October…Pumpkin Pie Crock Pot Oatmeal. This is so quick and easy to assemble after dinner for breakfast the following morning! It cooks on low overnight in my crock pot, set up double boiler style. How do you do double boiler style in a crock pot, you ask? Well, here’s how…
For a 4 or 6 quart crock pot, find a ceramic bowl that fits inside of it. The bowls size should leave at least a 2 inch margin between it and the crock pot edge so it can easily be lifted out. I use a 5 1/2 cup bowl.
Crinkle aluminum foil into a 3 – 4 inch ring to set bowl on inside the crock pot so it sits above the crock pot bottom.
Place bowl filled with ingredients, inside crock pot, setting on aluminum ring.
Fill crock pot with water up to about an inch from the top of (filled) bowl once its set in there. Cover crock pot and cook on low overnight.
Now that you’ve got the how to, here’s the recipe-
1/2 cup gluten free steel cut oats
1 1/2 cups almond milk
3 eggs ( I used 3 very small eggs from a local farm. 2 large eggs would probably work)
1/2 cup pumpkin puree
1/2 cup apple cider
2 tablespoons maple syrup
1/4 teaspoon sea salt
1 teaspoon 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. Sprinkle over top of pumpkin mixture.
Cover with crock pot lid and cook on low for 5 – 10 hours.
It cooks up firm but creamy, just like pumpkin pie. It’s delicious served warm, in a bowl with cold milk on it (almond or dairy).
Happy fall to you my friends,