I know steel cut oats are the way to go, health wise, but I don’t buy them. They’re more expensive for a smaller container and we love our oatmeal. We eat too much of it to justify buying the steel cut. Don’t hate.
When I found this recipe on Healthy Slow Cooking I was bummed that it specifically called for steel cut, and a quick Google search confirmed that they are the ideal choice. I knew I couldn’t leave this to cook in the crock pot all night but with my morning running schedule, it worked out perfectly to use regular oats (not the quick-cook). Since I’m up a solid hour before my daughters, this gives me time to get everything in the crock pot and it has time to cook while they shower. An hour and a half later, we have oatmeal!
I used one, plus one half serving-size amount of oatmeal from the side of the can. I changed the amount of water because, I’m assuming, the elevation here in Texas always leaves my oatmeal runny so I decreased the liquid by quite a bit.
- 1 1/2 cup rolled oats
- 2 1/4 cups water or milk
- 1 cup pumpkin puree
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- brown sugar to taste
- ground nutmeg to taste
- chopped pecans or almonds (optional)
- Put oats, water (or milk), pumpkin, cinnamon and vanilla in the crockpot and cook on high for 1 1/2 – 2 hours.
- Stir in extra milk to make it the consistency that you like.
- Sprinkle brown sugar, nutmeg and nuts on top!