Thursday, November 18, 2010


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.

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