Thursday, January 24, 2013

slow cooker pumpkin oatmeal

We've had a week of cold, cold mornings here... And with winter's end still not in sight, I wanted to share a new breakfast recipe that's been warming up our wake-ups.


Weight Watchers Slow Cooker Pumpkin Oatmeal
(very slightly adapted from here)
Servings: 4
Serving Size: 1 cup cooked oatmeal
Nutritional Info: 253 calories, 3 g of fat, 44.1 g carbohydrates, 9 g dietary fiber, 9 g of protein

1 cup steel cut oats
1/2 tbsp butter (optional)
1 can canned pumpkin
1 tbsp brown sugar
2 cups milk (can substitute Lite Vanilla Soy Milk or Almond Milk)
2 cups water
1 heaping tbsp cinnamon
1/4 tbsp nutmeg
Walnuts, dried cranberries, raisins

1. Combine milk, water, pumpkin, cinnamon, and nutmeg to the slow cooker and stir together. Then stir in oats.
2. Cook in slow cooker on low for 8-10 hours. Serve topped with walnuts, dried cranberries and raisins to taste.

Couldn't be easier, right?  For the past couple weeks, I've fired up the Crock Pot just before bed so that we wake up on Monday morning to hot breakfast.  I've also found it's easy to double the recipe, then just put the leftovers in the refrigerator for the rest of the week.  I actually think it tastes even better the next day.

Enjoy... And Hazel says, stay warm!

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