Made this yesterday from Adventures of a Gluten Free Mom. We don't need to be gluten free around here, but it's oftentimes a good source for lactose free which hubby hotness needs. As you can see she adapted it, and I did as well for our needs and what I had around. I only had regular quick oats, so I doubled the amount listed in this recipe, and I added about a 1/4 c. of sugar because we have a sweet tooth around here.
Even my super-picky daughter was liking this.
Slow Cooker Gluten-Free Pumpkin Pie Oatmeal (adapted by me to be gluten-free from a recipe I found on LaaLoosh)
15-oz. Pumpkin Puree (I used fresh but canned will work just as well).
5 cups Water
1 1/2 cups Steel-Cut Oats (I used Bob’s Red Mill Gluten-Free Steel Cut Oats).
1/4 cup Honey
1 Tbs. Pure Maple Syrup
1 tsp. ground Cinnamon
1/2 tsp. ground Nutmeg
1/2 tsp. Fine Sea Salt
Dried Cranberries and Chopped Walnuts (optional, but yummy!)
- Add all of the ingredients (except cranberries and walnuts) to a slow cooker, stir to combine, cover and cook on low for about 6 hours. NOTE: Due to the wide range of differences in slow cookers, you might need to make some time adjustments according to how your particular slow cooker operates.
Thursday, November 18, 2010
Posted by Cristina HW at 7:32 AM