This Recipe: Is free of gluten, dairy, soy, eggs and nuts. It is also vegan.
Hi all! Happy weekend!
Hope your first week of Fall went well. I’m about to get real basic up in here because as I mentioned last week, I love pumpkin recipes and all other Fall flavors. It’s definitely one of my favorite seasons in regards to baking and cooking. I just love the feeling of the crisp weather sending cravings of cozy food to my belly. Today was a picture perfect Fall morning.
I made these slow cooker oats last night, woke up and ate them. That’s how easy and great it is to make slow cooker oatmeal. If you’re not a morning person, then definitely do this recipe!! It’ll make your groggy morning self so happy. Although I am a morning person, I don’t like being cold. Cold mornings do tend to slow me down. That’s what today was like. Trevor and I woke up unfortunately early because of our internal clocks. We tried and tried to fall back asleep, thankfully we did! We actually slept in until 10:30! Maybe that’s not weird for normal people on the weekends, but it is for us. Well when I woke up I walked into the kitchen to check on my oatmeal and the tile floor was so cold I had to put shoes on. I was beyond happy that I had a warm delicious pot of oatmeal!
The texture of this slow cooker oatmeal is sooo spot on. It almost has a porridge like texture. Very fluffy and soft. Very creamy. Very delicious! In addition to the oats I added corn grits. It just helped add to the thick creamy texture.
Around the edges of the slow cooker it got thick, almost like a cookie. But the rest of the oats are super soft and creamy. Then the pumpkin AND chocolate flavor, oh boy don’t get me started! You just have to try it, ok! One note, it’s not incredibly sweet. I like that it wasn’t too sweet. You actually taste pumpkin and not a fake pumpkin spice sugar flavor. Adding a touch of coconut sugar right on top though really brings the flavors all home.
*Requires a slow cooker
- 2 cups oats
- 1/3 cup corn grits
- 3 tablespoons coconut sugar
- 1 teaspoon cinnamon
- Pinch of ground ginger
- Pinch of salt
- 1 can pure pumpkin puree
- 1/4 cup chocolate chips – I used Enjoy Life mini chocolate chips
- 1 teaspoon vanilla
- 5 cups water
- Add oats, grits, coconut sugar, cinnamon, ginger and salt to slow cooker. Whisk everything together until combined.
- Add in pumpkin puree, chocolate chips, vanilla and water and whisk VERY well.
- Cover and cook on low overnight or for about 8 hours.
- Serve as is or top with a little Earth Balance, coconut sugar and cinnamon.