It’s the perfect fall day here. Well, my perfect fall day. The temperature has barely touched 60 and it is overcast and drizzling.
But it’s time to get real here, folks. I’ve had this oatmeal for breakfast every single day for the past week. Yep. Every single day.
To make matters worse I made pumpkin puree yesterday, so I decided that I would make crockpot pumpkin oatmeal … again.
I need an intervention.
Now, I know it’s very “over-done” for the bloggers of the world to be posting pumpkin recipe after pumpkin recipe. But forgive us! We can’t help but love all things pumpkin this time of year! I consume pumpkin from September through November. I’ve gotta jam as much pumpkin deliciousness as I can in those few short months!
I digress …
Do you know what the coolest thing about this oatmeal is? It takes only minutes to throw together, it cooks low and slow overnight (YES, WHILE YOU ARE SLEEPING!), and you wake up to a delicious smelling home and a warm, delicious breakfast.
In truth, if you are on Pinterest (you should be), you’ll see this sort of recipe floating all over the place. I found a few different recipes, noted a few different ideas, but I ended up coming up with my own recipe that my daughter and I like a little bit better.
Now, even if you aren’t an oatmeal lover, you simply have to try this! Unless you don’t like pumpkin. Or cinnamon. Or nutmeg. Or happiness.
I have a theory. If my almost two year old daughter eats a whole bowl of this “mmm-mmm’ing” the whole time – then it’s pretty much a shoe-in for everyone else.
This is the type of breakfast that you want to enjoy on a cool fall or winter morning. It sticks to your ribs and helps you feel full through the morning. It’s delicious with some Craisins, pecans, and a drizzle of maple syrup on top. I also add a little bit of milk (almond/coconut milk in this case) for good measure.
Speaking of, my 5 month old is slowly being introduced to table food. So I gave him a little bite of this not thinking, and then I shrieked, “NUTS! ALMONDS! PECANS! COCONUT!” And then of course I sat there and stared at him for a good 45 minutes awaiting anaphylactic shock. It didn’t happen. So he ate more.
Instead of just throwing this in your crockpot, and the ingredients burning into all of the little edges, you actually cook this in a water bath INSIDE of your crockpot. Pretty rad, no? It’s perfection. It can’t be any simpler, I assure you. And because of this little love affair I am having with overnight oats I am working on new recipes for us to enjoy all through the fall and winter.
I want to give you a few quick tips, however!
1: Don’t pour your cooking water (for the water bath) in prior to setting your bowl down in the crockpot. Wait until the bowl is placed inside and it contains your ingredients. THEN slowly pour the water around the bowl.
2: This can be made entirely “clean” if you want. I’ve made it sorta clean, and entirely clean. They both taste delicious. Adjust your sweeteners accordingly based on your preferences.
3: I’ve made this with both canned pumpkin puree and homemade pumpkin puree. The homemade pumpkin puree wins by a landslide. This is simply because the homemade stuff is a touch sweeter requiring less sweetener added. Which is a win, for sure!
4: I recommend spraying your cooking bowl. I used a glass mixing bowl and just gave a little smear of olive oil prior to adding the ingredients.
5: Use ONLY steel cut oats. No instant oatmeal substitutes. You hear me? STEEL CUT ONLY. Unless you want to wake up to pumpkin craft paste. Yum.
Happy Monday, friends! And don’t forget to pin this little recipe! You won’t regret it.
Overnight Crockpot Pumpkin Oatmeal
1 and 1/2 cups steel cut oats
1 cup milk of choice (I used almond/coconut milk)
2 cups water
1 and 1/2 cups pumpkin puree (roughly a 15 oz can)
pinch of salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon brown sugar
2 tablespoons maple syrup (can use ALL maple syrup instead of maple syrup & brown sugar)
extra water for water bath
1) Find a heat proof bowl that fits into your crockpot with room to spare around the sides. Lightly spray or oil the bowl and pour the oats inside. Place bowl inside crockpot.
2) In separate bowl combine milk, water, pumpkin puree, salt, spices, and sugars/syrup. Mix well and pour over oats.
3) Gently pour water into crockpot around your cooking bowl. I do this by pouring the water gently over the lip (that your crockpot lid rests on) to avoid any accidental spills into the oatmeal itself. You want to fill the water to about 1/2 to 3/4 of the way up the side of the cooking bowl.
4) Place the lid on your crockpot as usual and set to cook on low for 8 to 10 hours.
5) Serve with your desired choice of toppings – its quite delicious on it’s own, too!