Slow Cooker Pumpkin Pie Steel Cut Oats
It’s pumpkin season! Here’s a tasty, heart healthy way to cook steel-cut oats while you’re asleep so they’re ready for you in the morning. Recipe from The PCOS Nutrition Center Cookbook: 100 Easy and Delicious Whole Food Recipes to Beat PCOS
Serves 4
Ingredients
1 tablespoon cold pressed coconut oil
1 cup steel-cut oats 2 cups (16 ounce can) pumpkin puree
1 tablespoon brown sugar
2 cups unsweetened vanilla almond milk
2 cups warm water
¼ teaspoon kosher salt
1 – 2 tablespoons pumpkin pie spice (according to taste)
Instructions
Melt coconut oil in a medium sauté pan. Add steel-cut oats and toast until lightly browned.
In a slow-cooker, combine pumpkin puree, sugar, almond milk, water, salt, and pumpkin pie spice. Mix well. Stir in oats. Set slow-cooker to low and cook 8 to 10 hours.
Tips
- Only use steel-cut oats. Other oats will burn or result in an undesired texture.
- This oatmeal can be portioned and stored in the refrigerator for up to 7 days. It reheats well in the microwave
- Add chopped walnuts for added crunch
Nutrition Info Per Serving
270 calories • 40 g carbohydrate • 8 g fiber • 8 g fat (4 g saturated fat) • 8 g protein • 430 mg sodium
Leave A Comment
Comments (3)
Carolyn
December 15, 2016 at 1:00 am
Hi i have hydragenitis superitiva would like recipes.for breakfast lunch an dinner. Have hard time with what to eat.
Thank you
Angela Grassi
December 19, 2016 at 10:26 am
Carolyn,
Check out The PCOS Nutrition Center Cookbook which has 100 recipes that are great for HS: http://www.pcosnutrition.com/product/cookbook/
Oats, Oats, Oats! | Katie Heddleston
May 9, 2017 at 1:02 am
[…] Slow Cooker Pumpkin Pie Steel Cut Oats by Angela Grassi of PCOS Nutrition Blog […]