I’ve been absent from the blog lately and I apologize for that. I’ve been having a fair number of food and digestive problems and have been doing some contemplating on how my diet needs to change. Because of that, and a new workout schedule that keeps my nights pretty packed, I haven’t been cooking much of anything that is blog worthy…and I’ve missed it!
I’ve got some good things coming down the pipeline, but for now this is one of my new favorite breakfasts. I’m loving the return of oatmeal to my diet. I cut it out a while back when I tried the whole grain-free thing, but I’ve realized that my body needs a certain amount of good carbs to function well. (More on my new found food plan in the near future)
This breakfast is perfect for non-morning people like myself. Throw everything in the crock-pot the night before and the left-overs warm up super easily!
While some of you may think “Pumpkin in August? That’s crazy!!” I happen to believe that pumpkin is delicious (and needed) all year round.
Crock-Pot Pumpkin Steel-Cut Oatmeal
½ cups steel-cut oats
5 cups water
15 oz pumpkin puree
¼ cup sweetener (I used agave, but brown sugar or maple syrup would work too)
2 tsp cinnamon
1 tsp nutmeg
½ - 1 tsp cardamom (I love cardamom so I use lots!)
½ tsp salt
Toppings:
Dried cranberries
Chopped pecans
Additional sprinkle of cinnamon
Splash of milk
Pour everything into a crock pot and cook on low for 6-8 hours. I like to line my crock-pot with one of those fancy liners. It makes for much easier clean up!
Share over at Whole Food Fridays Real Food Wednesdays Pennywise Platter Thursday Gluten-Free Friday
Share over at Whole Food Fridays Real Food Wednesdays Pennywise Platter Thursday Gluten-Free Friday
