I know that I pretty recently posted a Skinny Baked Pumpkin Pie Oatmeal, but these two oatmeals are pretty far apart in the realms of texture and and preparation.
As usual, I've been running around like a crazy woman and I really needed a pick-me-up this morning to help boost me through the day. My dear little girl has been sick for well over a week now and only yesterday was diagnosed with both a sinus infection and bacterial pneumonia.
Needless to say, some warm comfort was just what the doctor ordered. Well, along with some pretty horrible tasting antibiotics and rest.
Unfortunately, I've been coming down with the original cold that started this mess in our house so this nice spiced up oatmeal really hit the spot and helped to soothe my throat.
I added a light sprinkle of brown sugar, a few dark chocolate chips, milk, and some whipped cream for appeal. But, you could add any toppings to it that you desire.
In hindsight, raisins would have been a good option too!
Servings: 4 • Size: About 1 Cup • Calories: 218.7 • Fat: 3.2 g • Carb: 42.4 g • Fiber: 6.3 g • Protein: 8.6 g • Sugar: 11.9 g • Sodium: 311.2 mg
1 C. Steel-cut Oats, Dry & Uncooked
4 C. Water
1/2 C. Fat Free Milk
1/2 C. 100% Pure Pumpkin Puree
2 Tbsp. Light Brown Sugar
1/2 Tsp. Salt
1/2 Tsp. Cinnamon
Pinch Ground Cloves
Pinch Ground Allspice
Pinch Ground Ginger
Spray the inside of your slow cooker with non-stick cooking spray or use a crock pot liner. Please, please, don't take this warning lightly! You will be scrubbing for hours... trust me.
Put all of the ingredients into the crock pot, secure the lid.
Set cook on low for 8-9 hours (or say...overnight.)
In the morning, all you need to do is spoon the oatmeal into bowls.
Top with your choice of chocolate chips, nuts, brown sugar, syrup, granola, milk, etc... really whatever you want! The possibilities are endless here.