Pumpkin Pie Steel Cut Oats

‘Tis the season!! No not that season…not yet anyways! I mean the season of everything pumpkin! I LOVE pumpkin so much that I try to use it as much as possible this time of the year! Pumpkin pie, pumpkin coffee creamer, pumpkin roll, pumpkin bread, and now pumpkin pie steel cut oats! I have only recently because aware of how much better steel cut oats are for you vs. rolled oats so I looked up multiple recipes.  Last time, my first blog post on here, was cinnamon apple steel cut oats https://aradiasilvermoon.wordpress.com/2013/08/25/crock-pot-cinnamon-apple-steel-cut-oats/.

The pin: http://fooddoodles.com/2011/11/13/pumpkin-pie-steel-cut-oats-in-the-crockpot/

Ingredients:

  • 2 C steel cut oats
  • 1 15oz can of pumpkin(or about 1 3/4C)
  • 1 400 mL (about 1.5 cups) or 14 oz can full fat coconut milk plus enough water to make 7C(about 5 1/4C water)
  • 1 tbsp vanilla
  • 1 tbsp + 1 tsp pumpkin pie spice
  • 1/2 C honey or maple syrup(or leave unsweetened and add after it’s been cooked)

Mix all ingredients in a crock pot and cook 5-6 hours on low.

Ready to cook!

Ready to cook!

When done simply spoon up and enjoy with any topping you like!

Delicious!

Delicious!

I loved cooking this overnight because when I work up this morning not only did my house smell so good but a hot breakfast was waiting for me! I didn’t have to cook or prepare anything I could just serve it up and enjoy! It tasted like you crumbled up a slice of pumpkin pie and ate it in milk! So good! I can’t wait to have more tomorrow morning!

Tips from me:

#1 Any milk can be used in place of the coconut milk. I used a almond/cashew/hazelnut milk blend in mine.

#2 The temperature and time may vary from crock pot to crock pot. Mine has timed settings intervals of 4, 6, 8, or 10 hours so I started mine at 8:30 pm and set it on 10 hours so it would be done by 6:30 am and ready to eat!

#3 I didn’t have any honey or maple syrup so I omitted it (it cooked just fine) and I added brown sugar to my bowl and it tasted fabulous!

#4 It makes a lot so be prepared for leftovers if your family is small, like mine!

Hope you enjoy this recipe as much as I did!

Happy Pinning!

P.S.: I would love it if my readers would post some pins in the comments section! I am always looking for new things to try!!

Advertisements

Sizzling Fajitas and Homemade Guacamole

Looks like the post on homemade pop tarts will have to wait a bit longer…dang it! I discovered I don’t own a rolling pin so I froze the dough until I can buy one, payday is Monday, and finish them off! So tonight I found myself home alone, the kid is at a game and my boyfriend is fixing his daughter’s car, and I decided to make one of my favorite dishes…chicken fajitas!

The pin: http://www.foodnetwork.com/recipes/paula-deen/gold-medal-sizzling-fajitas-recipe/index.html

Ingredients ready to cook!

Ingredients ready to cook!

Marinade:

1/4 cup vegetable oil, divided
3 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Dash hot sauce
Salt
Freshly ground black pepper

mix in plastic bag then add your meat and chill (15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.)

Marinating chicken

Marinating chicken

While the chicken chilled for 20 minutes I decided to make some homemade guacamole. Now I don’t have a pin for the guacamole because I already know how to make it…thanks to my sister Jessica! It is so delicious!

 

Guacamole

1-5 Avocados (depending on how much guacamole you want)

diced tomatoes or onions (depending on how chunky you want your guacamole)

lime juice, salt, and chopped cilantro

Mash the Avocados in a bowl and add the tomatoes and onions, mixing well. Add cilantro, lime juice, and salt making sure to taste as you go until you get the desired taste.

Guacamole ready to eat!

Guacamole ready to eat!

Chill the guacamole while you cook the chicken, peppers, and onions in a hot frying pan. Serve with warm tortillas, guacamole, sour cream or any other sides you desire!

 

Plated and ready to eat!

Plated and ready to eat!

I discovered I didn’t have tortillas so I had some chips on the side for the guacamole and I ate the filling alone. It was so delicious!

Tips from me:

#1 I was unable to get the meat to brown much because the recipe has you put it on heated chargers, like at a restaurant. So I would increase the temperature next time to get it to brown better.

Happy pinning!