When that calendar hits September 1st, it is time to pull out some pumpkin love! I start melting my pumpkin scented wax cubes and scouring pinterest for new pumpkin recipes. I'm finding some real winners, so hold onto your pumpkin wagons and get ready for some yum! We eat a lot of oatmeal around here so this recipe was quick to catch my eye. I decided to double the recipe so that we could eat the leftovers all week long. I'm so glad I did because on a pumpkin scale, this one gets ten pumpkins! Really, it's kind of like eating dessert for breakfast. Can't think of a better way to start off a crisp fall morning!
Ingredients
6 cups water
1 cup half & half or milk
2 1/2 cups steel cut or old fashioned oats (do not use quick oats, they will get too soggy)
1 cup pumpkin purée
1 cup firmly packed brown sugar
2 tablespoons butter
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon salt
Directions
Stir all the ingredients together in the slow cooker and on LOW overnight, about 8 hours.
When it is done, it will still look liquidy. Give it a good stir and it will all come together.
Put in individual bowls and add a little half and half (or milk) and sprinkle with brown sugar
and cinnamon. Serve immediately. Save any leftovers in the fridge or freezer... this stuff reheats beautifully!
1 comment:
I just made this last Friday:) loved it.
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