• October 18, 2016

    Slow-Cooker Pumpkin Spice Oatmeal

    by

    Hi guys, how are we doing this week so far? I’m still recovering from the weekend. Not in the fun way. See, on Friday, the two tots had a viral gastroenteritis (a.k.a stomach flu, which is not actually a flu) or as we know it, Tiny People Barfing All Over Us. Then I caught it and spent Saturday and most of Sunday in misery.

    Wait, I should start over, right? Nobody wants to read “viral gastroenteritis” in the first paragraph of a food blog post.  Sprinkles! Donuts! Salted caramel! (Did I make up for it? No? You could tell it was fake, right? Ok, just I’ll carry on then.)

    So I was in the throes of fever and despair.  For the weekend on the whole, I didn’t actually leave my bed much, which was quite nice – when I wasn’t barfing or being barfed on, I got to do some cozy fall reading and movie-watching. (That I actually can find a silver lining to viral gastroenteritis probably says so much about the pace of my life right now.)

    Anyway, I do have more to share with you today than tales of stomach woes. This slow-cooker steel-cut oatmeal is soooo good. I made it for the Bio-K blog (I brushed off my dietitian’s* hat and geeked out on probiotics big time. I love friendly bugs). Grab the full recipe here.

    It made the creamiest steel-cut oats I have ever had, and I seriously doubt I’ll ever make them any other way. Once you add a bit of sweetener (I used maple syrup), it is like rice pudding. So yummy.

    *If you’ve been around for a while and didn’t know I was a dietitian it is because I prefer to communicate nutrition peripherally, via sharing wonderful, home cooked meals from good quality ingredients. I believe absolutely everything (especially Soft, Chewy Apple Gingersnaps and Nut-Crusted Cranberry Tart) has a place in the diet, and do not like to nutritionize food which I think takes away from its wonderfulness.  Hence the sort of closet dietitian situation.

    Slow-Cooker Pumpkin Spice Oatmeal

    Slow-cooker steel-cut oats with pumpkin and spices. The creamiest oatmeal you'll ever eat.
    Course: Breakfast
    Cuisine: American
    Author: Jennifer Pallian BSc, RD

    Ingredients

    • Steel cut oats
    • Pumpkin
    • Milk

    Notes

    As I wrote the recipe for Bio-K, please pop on over to their blog for the full ingredient list and instructions.
    Tried this recipe?tag @foodess
    by

    Hi, I'm Jennifer Pallian, BSc, RD. I studied cooking, baking and food chemistry in a university lab, have years of experience as a professional test kitchen recipe developer and providing technical baking support to bakeries and home bakers. Want to know why your bread didn't rise? I've got your back.I now work full-time as a blogger, putting the years of science and baking to work right here. On Foodess, I share the best recipes in my arsenal - tested-till-PERFECT recipes for cozy baking, easy recipes for weeknight meals and delicious globally-inspired comfort food, plus lots of science-based cooking and baking tips. Welcome!

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