Some days are just busy enough that I need something quick for breakfast. I tweaked the original recipe from here.
I have to tell you that all slow cookers are different and when I read this recipe I knew that I couldn't leave mine on low for 8 hours with steel cut oats in it. It would be over cooked. So I put mine in the slow cooker after dinner and they took barely 5 hours and came out amazing. I also had a hard time finding a bowl that would hold this much and fit in my slow cooker so I improvised. I took a bowl that would fit in but not all the way in so I filled my crockpot with water to the bottom of the filled bowl. Worked great, didn't stick and came out perfect.Make sure it's a heat proof bowl!!
The smaller bowl is just what I put some in to warm up for breakfast tomorrow :) I did put 1 tsp of real maple syrup which is 0pp.
Slow cooker pumpkin steel cut oats
1 cup steel cut oats
2 cups of water
1 cup of skim milk (you could use all water but I like it a bit creamy)
1 cup of canned pumpkin
1 tsp of vanilla
2 Tbsp splenda brown sugar blend
1 tsp pumpkin pie mix
In a heat proof bowl that will fit in your slow cooker put all the ingredients in. I sprayed with non stick first.
Put into the slow cooker and carefully fill slow cooker with water to 1/2 way up the side of the bowl.
Cook on low for 5 hours. Or until cooked.
Makes 4 servings of 1 heaping cup
This is simply filling since the brown sugar blend dived by 4 would be 0.
The original recipe using all water and regular brown sugar is 2pp. Which if you use the splenda brown sugar blend and skim milk should still be 2pp.