10.02.2012

Vegan pumpkin pie oatmeal ... overnight

It's no secret that I'm pretty much obsessed with all things pumpkin. From pumpkin cream cheese muffins to homemade pumpkin pie coffee syrup, I'm always willing and ready to do sneak pumpkin into somewhere.

And if I can make it taste like pie? I figure that's just a bonus.

So while coming up with some seriously worth-your-time (but takes no time at all) slow cooker recipes, I knew I had to tackle some form of oatmeal. And with a good 10 cans of pumpkin puree hanging out in my cabinet (I wasn't kidding about the really, really linking pumpkin part) I decided there would be nothing more taste than a dollop (or half a can) of pumpkin puree in your morning oatmeal.

And if I'm going to use pumpkin? I might as well make it taste like pie.

So without further ado, I introduce (and STRONGLY encourage you to make) pumpkin pie overnight oatmeal.


Pumpkin Pie Overnight Oatmeal
(Serves so, so, so many, like at least 8-10)
Ingredients:
3 cups water
2 cups steel cut oats
1 can full-fat coconut milk
1 15-oz can pumpkin puree
1/2 cup brown rice syrup (I prefer this to maple syrup due to the likeness of honey)
1/2 cup brown sugar
2 tsp nutmeg
2 tsp cinnamon
1 tsp ground cloves
1 tsp ground ginger
(you can get less fancy and just use premade pumpkin pie spice in place of all these)
1 tsp sea salt
Graham crackers and walnuts for garnish (and a boost of flavor/crunch)

Directions:
Add all of the ingredients above to the slow cooker (except for the graham crackers and walnuts) and mix together. Put your slow cooker on low and cook overnight (or for about eight hours). *Disclaimer: if you know your crock pot is ridiculously hot and burns things easily, I suggest doing this early morning and cooking for about five hours instead. You know your slow cooker better than I do, therefore, Chubby Vegan Mom is not held accountable for burnt pumpkin pie oatmeal.*

If you're nervous about leaving it overnight I suggest prepping it after dinner and serving the next morning. It reheats SUPER well and tastes just as delicious.

To eat, I recommend a dash of your favorite almond milk (seriously, like 1 TBS tops), a handful of walnut pieces and half a graham cracker smashed up on top.

This was a hit with Chubby Vegan Mom, Dad AND daughter, not to mention Baby B bouncing around in my belly!

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10 comments:

  1. I've just worked out what to make for breakfast tomorrow. Thank you, this looks delicious!

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  2. Well I have been wondering what to do with the bag of steel cut oats I bought and now I know! I'm not a big fan of pumpkin but I could still try this :D

    Also, love your blog, it's adorable!

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  3. Amazing! I've not been eating breakfast - maybe this is enough motivation?

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  4. I'm not a morning person at all, but this looks so good I might have to give it a try. Maybe it'll be good as brunch ;)

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  5. I love that this uses a whole can of pumpkin. Most of the other recipes I've come by use half or a cup, what am I supposed to do with the rest? I have a feeling my little ones will be a fan of this, it's pumpkin pie, how can they not?

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  6. With a graham cracker on top? Oh boy oh boy, good morning to me! Great blog page you got there too. Happy MoFo.

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  7. I was also JUST trying to think of how to use my steel cut oats. Thanks for this!

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  8. Just had these for breakfast, YUM! I'll be blogging about it and linking to your recipe for Vegan MoFo :)

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  9. So glad you gave them a try! Can't wait to hear how they turned out! My family has been eating them for the last two days :)

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  10. We are totally on the same page -- I just ran across a (no-cook) recipe for pumpkin pie oatmeal on Sunday and have eaten it for breakfast for the last three days. Mine involved rolled oats and almond milk, but I bet the coconut version is decadent as heck. So good!!

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