Yawwwwnnnn. It’s Monday morning and we are a sleepy little bunch this morning. Our toddler, or Miss Thing as I often call her, decided sleep was optional last night, so after several hours of singing and rocking and looking at stars, we all ended up in bed watching Finding Nemo for the 27th time after which we finally got a little bit of shut eye.
Thank goodness we had this Overnight Pumpkin Pecan Steel Cut Oatmeal waiting for us this morning. It’s the little things that make life a little easier … and not having to worry about thinking up and turning out a breakfast made me happy indeed.
I am rubbing my eyes, downing the coffee, and shoveling this yummy stuff in while trying to hammer out this blog post. My daughter is spooning every other bite into the water she just poured all over her highchair tray.
The first time we tried this oatmeal was last week, um, for dinner. I was testing the recipe and Miss Thing started exclaiming, “Oatmeal! Oatmeal!” She ate a ton, which is always a victory around here. We love it, too.
Even though there’s no milk or cream in this oatmeal, the overnight Crock Pot preparation and the pumpkin make it wonderfully creamy, tender, and even a little decadent.
I love making oatmeal this way. I put it in one of my large Fiestaware gusto bowls, and set that into the Crock Pot. Then I fill the Crock Pot with water, making a bain-marie of sorts. This allows the oatmeal to cook evenly all night, right in the bowl. In the morning, I scoop some of it out into a bowl for the hubby and the kid, and the remaining is for moi. AND THEN I DON’T HAVE TO SOAK AND SCRUB AND SOAK AGAIN AND SCRUB THE DANG CROCK POT! (Well … really, it’s my guy who doesn’t have to scrub the Crock Pot. Somehow he always ends up taking on that job … gosh, I love that guy.)
So yeah … oatmeal this way is pretty much the best thing ever.
Oh, and another benefit to cooking steel-cut oats in the Crock Pot is that I’ve found that only need about half the oats that you do for more traditional preparations. I think the long soaking time makes the oats swell a bit more. So it totally saves you money – and I would guess ultimately calories, too.
Anyway. This particular Crock Pot oatmeal recipe is my most recent obsession. It uses a good amount of pumpkin, pumpkin pie spices, and pecans for a creamy pumpkin-pie-esque delicious overnight easy-clean just dang awesome breakfast.
- 1½ cups water plus additional water for bain-marie
- ½ cup pumpkin puree
- 3 tablespoons brown sugar
- 1 teaspoon pumpkin pie spice
- ½ cup steel cut oats (not quick-cooking)
- ¼ cup chopped pecans plus more for topping if desired
- In a medium bowl mix 1½ cups water, pumpkin puree, brown sugar, and pumpkin pie spice.
- Add the oats to a 23-ounce or larger oven-safe bowl (I use Fiestaware or Pyrex are good choices). Pour the pumpkin mixture over the top. Stir. Carefully place bowl in the middle of the Crock Pot and carefully fill Crock Pot with water, to about 1 inch below the rim of the bowl. Sprinkle with pecans.
- Cook on low for 8 hours.
- Turn off Crock Pot and remove lid, allowing the bowl to cool enough to lift out of the Crock Pot. Remove bowl and stir well. Sprinkle pecans and additional brown sugar on individual servings, if desired.
I’ve joined a few of my fellow Crock Pot loving bloggers to bring you a great bunch of Crock Pot breakfast recipes today. Follow the hashtag #crocktoberfest2013 on facebook, twitter, and instagram to see all of the fabulous slow cooker recipes being shared this week.
- Overnight Pumpkin Pie Oatmeal from Around My Family Table
- Slow Cooker Breakfast Pumpkin Bread Pudding from Cook the Story
- Pumpkin Oatmeal in a Crockpot from Peanut Butter & Peppers
- Crockpot Breakfast Casserole from Eat Drink Love
- Apple Monkey Bread from That Skinny Chick Can Bake
- Crockpot Creamy& Savory Coconut Rice from Curry and Comfort
- Crockpot Southwest Breakfast Casserole from Cookie Monster Cooking
- Slow Cooker Ham & Swiss Fritata from 365 Days of Crockpot
- Sunday Slow Cooker Hashbrown, Ham, & Spinach Casserole from Slender Kitchen