Recipe by Alison
"SO easy and SO good! This is comfort food for me at it's finest, my all-recipe friends! Like pumpkin pie for breakfast, but you don't have to feel guilty for the rest of the day! Use any sweetener you want and adjust to taste. Enjoy! I make up a big batch then reheat for the next mornings in the microwave covered. Vegan. I like to set it with a timer before I go to bed so it is ready in the morning."
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cooking spray (such as Pam®)
1 (15 ounce) can
1 1/2 cups
brown sugar replacement (such as Splenda® Brown Sugar Blend)
pumpkin pie spice
After i started putting this recipe together, i realized i was out of brown sugar AND pumpkin pie spice. I added nutmeg to compensate and made it without the sugar. Instead, i sweetened it with stevia at the time of serving and it was delicious. My bf and I both thought this was great...like dessert for breakfast but healthy.
I botched up this recipe badly. Don't do what I did: Firstly, this was too sugary (we didn't have Splenda brown sugar on hand and used raw brown sugar). My spouse and I both found that the high sugar content in our breakfast servings at 7:30am made us crash by 10am and binge on doughnuts and other sugary junk food at our respective work places. I later found Splenda brown sugar at a Canadian Superstore in the baking aisle. I also don't recommend using ED's pumpkin pie filling - I used that because that's all we had on hand. Use plain pumpkin otherwise you will over-spice like I did, since the pumpkin pie filling was already spiced. Sometimes our only purpose in life is to serve as a warning for others...
Love fixing steel cut oats in the crock pot/slow cooker----I have used a reicpe comparable to this which is my fave---can also sub applesauce for the pumkin but reduce water to make up for the extra moisture in the applesauce versus pumpkin---try adding raisins, chopped apples ---yummm
Made this the other night. I thought it was a little on the sweet side but my daughter loved it so much she asked me to pack it for her lunch the next day. Next time I make it I will use a little less sugar.
I really liked this, my hubby and kids not so much. I loved waking up in the morning and breakfast was done. I cut down the cinnamon to 1 T and only used 3/4 c brown sugar, regular not Splenda. Also I used 1 3/4 cup of Steel Cut oats and it was the perfect consistancy. I was worried when I first looked at it because it looked very soupy but once I stirred it up it was perfect. Topped it off with a sprinkling of brown sugar and some toasted walnuts. Yummy. Thank you for the recipe!
For those of you getting mush, make sure you are using Steel Cut oats ONLY! Rolled oats wont work. Also my slow cooker tends to run hot so I put my cooker on Warm setting and leave it over night. Oats come out perfect every time.
It was very easy to make but it turned out way too sweet for me. I used 1 cup of Splenda Brown Sugar Blend. I think I should have used 1/2 cup. Also, it was very, very soupy. I prefer thicker oatmeal. Not sure I'd bother making it again, even if the recipe were modified.
This is good, but way too much cinnamon. Next time I will cut the cinnamon at least in half. Otherwise, very yummy.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Pumpkin Steel Cut Oats
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 26
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