One Thanksgiving, I had no way of returning home because I was stationed in Japan, far away from home. We hosted Thanksgiving at my house since I gathered 10 buddies. I’d never prepared turkey before. The best experience I’ve ever had was my first time. I hope you concur.
| Prep Time: | 10 mins |
| Cook Time: | 7 hrs 30 mins |
| Total Time: | 7 hrs 40 mins |
| Servings: | 8 |
| Yield: | 8 cups |
Ingredients
- cooking spray
- 2 cups steel-cut oats
- ½ cup firmly packed light brown sugar
- 1 ½ tablespoons ground cinnamon
- ¾ teaspoon ground nutmeg
- 1 cup canned pumpkin
- 6 cups water
- 1 cup fat-free half-and-half
- 1 cup raisins
- 1 teaspoon vanilla extract
- 2 tablespoons firmly packed light brown sugar
- 2 teaspoons firmly packed light brown sugar
- 5 tablespoons chopped walnuts
- 1 teaspoon chopped walnuts
Instructions
- Spray a small slow cooker lightly with cooking spray.
- Mix oats, 1/2 cup brown sugar, cinnamon, and nutmeg together in a large bowl. Stir in pumpkin. Stir in water and half-and-half gradually. Stir in raisins and vanilla extract.
- Ladle oat mixture into the slow cooker. Cook on Low until oats are soft and creamy, 7 1/2 to 8 1/2 hours.
- Sprinkle 2 tablespoons plus 2 teaspoons brown sugar and 5 tablespoons plus 1 teaspoon walnuts over oatmeal.
- Refrigerate any leftover oatmeal. Put the desired amount into a microwave-safe bowl, cover, and reheat on 100 power (high), adding a bit of milk as necessary to reach the desired consistency.
Nutrition Facts
| Calories | 341 kcal |
| Carbohydrate | 67 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 7 g |
| Protein | 8 g |
| Saturated Fat | 1 g |
| Sodium | 131 mg |
| Sugars | 32 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
This is a great recipe for any left over pumpkin you have from other baking (which I always do). I added 1/2 tsp of ginger and cloves and reduced the nutmeg by 1/2 tsp but that’s a personal preference. I’ve used spray oil in the slow cooker, but I find that buttering by hand is a bit better, although it still sticks. Worth it to wake up to breakfast already cooked!
This has a great flavor, and I am enjoying it reheated days later. However, I’m so glad I didn’t put it in the crock pot overnight. I made this during the day because I was skeptical of the long cooking time. I checked it at 4 1/2 hours, and it was already sticking very badly to the pot and just about to burn. Next time, I would either decrease the oats to 1 3/4 cup or increase the water by at least 1/2 cup, and only cook for 4 hours. It is very tasty though!