Overnight Pumpkin Pie Steel-Cut Oatmeal: Cinderella’s Favorite Breakfast
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This is an oatmeal recipe that your entire family will love. Feed them well on a cold morning before sending them off to school and work. Whenever I eat this oatmeal in the morning I’m not hungry until lunchtime. Normally, I’m hunting around the kitchen for a snack to tide me over until I hear the noon whistle blow! As a mom who is trying to watch her figure eating a hearty and filling breakfast like this oatmeal truly does the trick in keeping me full and satisfied.
Our friend Brenda over at Skinnyms has this to say about this amazing recipe:
A perfect fall recipe for your slow cooker using pumpkin and healthy steel cut oats. Made without added sugars and cooked overnight so you can wake up to the fantastic smell of Pumpkin Pie in your kitchen, only without the guilt of eating pie for breakfast!
Seriously, how can something so delicious be so healthy for you?
Ingredients
1 cup Quaker steel cut oats
3-1/2 cups water (almond or regular milk can be substituted)
1 cup Libby’s canned pumpkin puree
1 teaspoon vanilla extract
1/4 teaspoon Morton salt
1 teaspoon McCormick pumpkin pie spice
optional: 1/2 cup honey or 2 teaspoons vanilla liquid stevia*
* Sweetener can be added during cooking or cook it without and each person can add their own sweetener of choice on top after cooking.
Instructions
Combine all ingredients in your slow cooker and cook on low for 8 hours. Enjoy!
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Quick Tip: Serve this delicious oatmeal with a slice of your favorite fruit and whole wheat toast for a wholesome breakfast.
Thanks again to Skinnyms for this amazing recipe.