It's October, so I'm into the whole Autumn thing right now along with everyone else. Couples Costume? Check. Cinnamon flavored everything? Check. Crockpot Chili? Check.
New unnecessary Pumpkin recipe? Double check.
I found this recipe for Slow Cooker Pumpkin Oatmeal online, and after reading "Add ingredients, combine, and turn on slow cooker." I was like, "I can do that!" The recipe is really delicious (after you add honey and a smidgen of butter or coconut oil) it has fiber from the oats and pumpkin, and I added quinoa and chia seeds, so my version is a million jillion times better than the one I found.
Here in Houston, it still doesn't feel like fall, and that's a major bummer. I need 65 degree days like a bum needs a bologna sandwich, and Texas just isn't cutting it. Which is why this pumpkin porridge, eaten inside my over-airconditioned apartment is a gift from the heavens.
Plus, Mr. Nolandia and I have gotta start eating our porridge...we're leaving for Ireland in just a few days!
Anyway, here's in the ingredients, and a link to the recipe:
- 1 cup steel cut oats
- 1 cup pumpkin puree (not pie filling)
- 3 cups water
- 2 tsp. vanilla extract
- 1/2 tsp. pumpkin pie spice
- 1/2 tsp. cinnamon, ground
- 1 tsp stevia (to taste), optional
- 1 pinch salt
- I added:
- 1/4 cup chia seeds
- 1/3 cup quinoa
- 1 more cup of water ( and a little extra oats...I wanted to ref. and eat the next day too.)
Head on over to the Peanut Butter and Peppers Blog for the recipe and enjoy!