SO easy and SO good! This is comfort food for me at it's finest, my all-recipe friends! Like pumpkin pie for breakfast, but you don't have to feel guilty for the rest of the day! Use any sweetener you want and adjust to taste. Enjoy! I make up a big batch then reheat for the next mornings in the microwave covered. Vegan. I like to set it with a timer before I go to bed so it is ready in the morning.
After i started putting this recipe together, i realized i was out of brown sugar AND pumpkin pie spice. I added nutmeg to compensate and made it without the sugar. Instead, i sweetened it with stevia at the time of serving and it was delicious. My bf and I both thought this was great...like dessert for breakfast but healthy.
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I botched up this recipe badly. Don't do what I did: Firstly, this was too sugary (we didn't have Splenda brown sugar on hand and used raw brown sugar). My spouse and I both found that the high sugar content in our breakfast servings at 7:30am made us crash by 10am and binge on doughnuts and other sugary junk food at our respective work places. I later found Splenda brown sugar at a Canadian Superstore in the baking aisle. I also don't recommend using ED's pumpkin pie filling - I used that because that's all we had on hand. Use plain pumpkin otherwise you will over-spice like I did, since the pumpkin pie filling was already spiced. Sometimes our only purpose in life is to serve as a warning for others...
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I botched up this recipe badly. Don't do what I did: Firstly, this was too sugary (we didn't have Splenda brown sugar on hand and used raw brown sugar). My spouse and I both found that the high sugar content in our breakfast servings at 7:30am made us crash by 10am and binge on doughnuts and other sugary junk food at our respective work places. I later found Splenda brown sugar at a Canadian Superstore in the baking aisle. I also don't recommend using ED's pumpkin pie filling - I used that because that's all we had on hand. Use plain pumpkin otherwise you will over-spice like I did, since the pumpkin pie filling was already spiced. Sometimes our only purpose in life is to serve as a warning for others...
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After i started putting this recipe together, i realized i was out of brown sugar AND pumpkin pie spice. I added nutmeg to compensate and made it without the sugar. Instead, i sweetened it with stevia at the time of serving and it was delicious. My bf and I both thought this was great...like dessert for breakfast but healthy.
Read More
Love fixing steel cut oats in the crock pot/slow cooker----I have used a reicpe comparable to this which is my fave---can also sub applesauce for the pumkin but reduce water to make up for the extra moisture in the applesauce versus pumpkin---try adding raisins, chopped apples ---yummm
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This is very good but I am Sooooo glad I read reviews first because there are so many needed changes. I did what one person stated and reduced the water to 5 Cups increased the steel-cut oats to 1 3/4 cups and reduced the cooking time in the slow cooker to 4 hours on low. Also it is very helpful to line your crock pot with a Reynolds brand liner especially made for crock pots. Very easy clean up!! The amount of spices are way too much so I added 1 Tablespoon of each the ground cinnamon and pumpkin pie spice. This was good but you could even add a little less if you don't like it so strong on the spices. One last mention I did not add any sugar while cooking. Would rather leave it for everyone in my family to add to taste.
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For those of you getting mush make sure you are using Steel Cut oats ONLY! Rolled oats wont work. Also my slow cooker tends to run hot so I put my cooker on Warm setting and leave it over night. Oats come out perfect every time.
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I really liked this my hubby and kids not so much. I loved waking up in the morning and breakfast was done. I cut down the cinnamon to 1 T and only used 3/4 c brown sugar regular not Splenda. Also I used 1 3/4 cup of Steel Cut oats and it was the perfect consistancy. I was worried when I first looked at it because it looked very soupy but once I stirred it up it was perfect. Topped it off with a sprinkling of brown sugar and some toasted walnuts. Yummy. Thank you for the recipe!
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I've made this twice. The first time, I followed some reviews and reduced water to five cups while upping the steel-cut oats to 1 3/4 cups. Big mistake. It came out very, very dense. The right ratio is 1 3/4 cups oats to the full 6 cups water. It will not be soupy at all, just nice and oatmeal-y in texture.
At first I also reduced the spices to 1 T each and cut the Splenda brown sugar blend to 1/2 cup, convinced it would be way too sweet and strong as written. Wrong again!
It worked very well the second time I made it, with 3/4 cup Splenda brown sugar mix. If you like this on the sweeter side the full cup would likely work well too.
It turns out that some of the spice and sugar gets neutralized by the pumpkin, which is why they do not overpower at all.
6-7 hours on Low was perfect.
This is a really wonderful, healthy breakfast and I look forward to getting up in the morning. The recipe made enough for my husband and I to eat it three mornings in a row.
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Made this the other night. I thought it was a little on the sweet side but my daughter loved it so much she asked me to pack it for her lunch the next day. Next time I make it I will use a little less sugar.
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It was very easy to make but it turned out way too sweet for me. I used 1 cup of Splenda Brown Sugar Blend. I think I should have used 1/2 cup. Also it was very very soupy. I prefer thicker oatmeal. Not sure I'd bother making it again even if the recipe were modified.
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I botched up this recipe badly. Don't do what I did: Firstly, this was too sugary (we didn't have Splenda brown sugar on hand and used raw brown sugar). My spouse and I both found that the high sugar content in our breakfast servings at 7:30am made us crash by 10am and binge on doughnuts and other sugary junk food at our respective work places. I later found Splenda brown sugar at a Canadian Superstore in the baking aisle. I also don't recommend using ED's pumpkin pie filling - I used that because that's all we had on hand. Use plain pumpkin otherwise you will over-spice like I did, since the pumpkin pie filling was already spiced. Sometimes our only purpose in life is to serve as a warning for others...
After i started putting this recipe together, i realized i was out of brown sugar AND pumpkin pie spice. I added nutmeg to compensate and made it without the sugar. Instead, i sweetened it with stevia at the time of serving and it was delicious. My bf and I both thought this was great...like dessert for breakfast but healthy.
Love fixing steel cut oats in the crock pot/slow cooker----I have used a reicpe comparable to this which is my fave---can also sub applesauce for the pumkin but reduce water to make up for the extra moisture in the applesauce versus pumpkin---try adding raisins, chopped apples ---yummm
This is very good but I am Sooooo glad I read reviews first because there are so many needed changes. I did what one person stated and reduced the water to 5 Cups increased the steel-cut oats to 1 3/4 cups and reduced the cooking time in the slow cooker to 4 hours on low. Also it is very helpful to line your crock pot with a Reynolds brand liner especially made for crock pots. Very easy clean up!! The amount of spices are way too much so I added 1 Tablespoon of each the ground cinnamon and pumpkin pie spice. This was good but you could even add a little less if you don't like it so strong on the spices. One last mention I did not add any sugar while cooking. Would rather leave it for everyone in my family to add to taste.
For those of you getting mush make sure you are using Steel Cut oats ONLY! Rolled oats wont work. Also my slow cooker tends to run hot so I put my cooker on Warm setting and leave it over night. Oats come out perfect every time.
I really liked this my hubby and kids not so much. I loved waking up in the morning and breakfast was done. I cut down the cinnamon to 1 T and only used 3/4 c brown sugar regular not Splenda. Also I used 1 3/4 cup of Steel Cut oats and it was the perfect consistancy. I was worried when I first looked at it because it looked very soupy but once I stirred it up it was perfect. Topped it off with a sprinkling of brown sugar and some toasted walnuts. Yummy. Thank you for the recipe!
I've made this twice. The first time, I followed some reviews and reduced water to five cups while upping the steel-cut oats to 1 3/4 cups. Big mistake. It came out very, very dense. The right ratio is 1 3/4 cups oats to the full 6 cups water. It will not be soupy at all, just nice and oatmeal-y in texture.
At first I also reduced the spices to 1 T each and cut the Splenda brown sugar blend to 1/2 cup, convinced it would be way too sweet and strong as written. Wrong again!
It worked very well the second time I made it, with 3/4 cup Splenda brown sugar mix. If you like this on the sweeter side the full cup would likely work well too.
It turns out that some of the spice and sugar gets neutralized by the pumpkin, which is why they do not overpower at all.
6-7 hours on Low was perfect.
This is a really wonderful, healthy breakfast and I look forward to getting up in the morning. The recipe made enough for my husband and I to eat it three mornings in a row.
Made this the other night. I thought it was a little on the sweet side but my daughter loved it so much she asked me to pack it for her lunch the next day. Next time I make it I will use a little less sugar.
It was very easy to make but it turned out way too sweet for me. I used 1 cup of Splenda Brown Sugar Blend. I think I should have used 1/2 cup. Also it was very very soupy. I prefer thicker oatmeal. Not sure I'd bother making it again even if the recipe were modified.
