Steel-Cut Oats with Pumpkin

Hallelujah, it’s pumpkin season! Last night, I had half a can of leftover pumpkin that needed to be used up, so I tweaked a recipe I had for cooking steel-cut oats in the slow cooker. The result was like eating dessert at breakfast - it really captured the flavors of fall.

You can’t beat spiced pumpkin with cranberries and nuts! But unlike some Thanksgiving dinners, this dish is also packed with vitamin A from the pumpkin, fiber from the steel-cut oats and dried fruit, protein from walnuts, and omega-3s if you decide to add in some flax seed. This dish packs quite a nutritional punch, and will keep you going all morning.

Note: the sugar and syrup amounts are approximate, and you may add more if you like a sweeter oatmeal.

Steel-Cut Oats with Pumpkin

1 c. steel-cut oats

½ c. organic pumpkin puree

2 T. brown sugar

2 T. maple syrup

½ tsp. pumpkin pie spice or cinnamon with dash of nutmeg, cloves, allspice, ginger, etc.

pinch sea salt

4 c. water

Half and half, milk, cream or soy milk

Chopped walnuts and dried cranberries or currents

Ground flax seed

Mix all ingredients together through water together in a slow cooker. Cook overnight for 7-9 hours. In the morning, swirl in a bit of half and half, milk, cream or soy milk to add creaminess. Sprinkle with nuts and dried fruit and ground flax seed as desired.