Overnight Pumpkin Cranberry Steel Cut Oatmeal

Pumpkin and steel cut oatmeal were brought up by two clients yesterday, so I was inspired to finally make the pumpkin oatmeal I have been thinking about.  My first client yesterday talked about what to do with a huge pumpkin that she received in her CSA box and other client talked about making steel cut oats overnight in the slow cooker.  So last night I put together the recipe below and this morning I woke up to a yummy aroma and breakfast was ready-to-go, which was  a good thing, because today was a particularly rushed morning.

Overnight Pumpkin Cranberry Steel Cut Oatmeal

  • 1 cup steel cut oats*
  • 3 1/2 cups water
  • 1 tablespoon pumpkin pie spice
  • 1 tablespoon pure maple syrup
  • 1/2 cup cranberries
  • 1 cup pureed pumpkin
  1. Spray a slow cooker with cooking spray so that the oats don’t stick (too badly)
  2. Add all the ingredients to the slow cooker.
  3. Cook on low 8-9 hours.
  4. Serve with milk, more spices, chopped apple and/or any other toppings you’d like.

Celiac Notes:

  • Be sure your oats are certified gluten-free

Nutrition Details:

Gluten-free, dairy-free, vegetarian, whole grain

Makes 4 servings:

120 calories, 1.5 grams fat, 0 grams saturated fat, 0 mg sodium, 24 grams carbohydrate, 4 grams fiber, 4 grams natural sugar, 3 grams added sugar, 3 grams protein

 

 

2 thoughts on “Overnight Pumpkin Cranberry Steel Cut Oatmeal

  1. Pingback: Sunday Set-Up: Steel-Cut Oats « three60five

  2. Pingback: 10 Hour Crock Pot Chicken & Potato Soup « Nourishing Results

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