Crock pots are probably the single greatest kitchen appliances known to man. Though I’m partial to a food processor and a good old-fashioned oven, crock pots hold a special place in my heart. Crock pots give the best food with the least amount of work. There’s nothing really complicated with crock pots, you just add the ingredients and let it go, and that’s the beauty of it. And, really, can anything compare to waking up on a cold November morning to the smell of your breakfast?
Last week I made one of the smartest decisions one can make on a week night; I decided to make breakfast. Normally, breakfast is the meal I put the least effort into and it generally consists of quickly re-heated leftovers. It’s a special occasion when I actually cook traditional breakfast food. Although most of my favorite crock pot dishes are for dinner, while I was searching the Internet a particular jumped out at me, pumpkin crock pot oatmeal. After I mixed the ingredients in our trusty crock pot, I couldn’t fall asleep in anticipation.
The next morning the aroma of fall with spiced pumpkins and cranberries filled our house. I could hardly contain my excitement as I scurried down the stairs. Magically, the ingredients had become a delicious breakfast. Yet another job well done by our crock pot.
Pumpkin Crock Pot oatmeal
2 cups rolled oats
11/2 cups Pumpkin Puree
11/2 tbsp. pumpkin pie spice
¾ cup Brown Sugar
6 cups water
1/3 cup dried Cranberries (and a few extra for a topping)
1 apple peeled and diced
1/3 cups Pecans
- Thoroughly grease slow cooker
- Mix oats, pumpkin purée, pumpkin pie spice, and brown sugar in a crock-pot.
- Mix in water, add cranberries and apples
- Cook on low for 5-6 hours
- Add pecans and top with extra dried cranberries