Today's Tip: Pumpkin Oatmeal Recipe - this one is awesome!!

I was scheduled to bring a snack to my Bible study this week, and with the weather turning a bit chilly I decided to look for a pumpkin oatmeal recipe that I could do overnight in the crock pot.  After a little searching I found a keeper!  Wanted to share it today.

Add this recipe to ZipList!Crock Pot Pumpkin Pie Steel Cut Oats
Ingredients
·         1 cup steel cut oats
·         3 cups water
·         1 cup canned pumpkin puree
·         1 teaspoon vanilla extract
·         1/4 teaspoon salt
·         2 teaspoons pumpkin pie spice
·         1 tsp cinnamon
optional: 1/4 cup honey or 1 tablespoon Truvia*

* Sweetener can be added during cooking or cook it without and each person can add their own sweetener of choice on top after cooking.

Directions (here's the really hard part...)
Combine all ingredients in your slow cooker and cook on low for 8 hours. Enjoy!

This turned out soooo good!  I cooked it with the 1 T Truvia and set then out bowls of brown sugar, honey, raisins, craisins and additional Truvia. 

I also found this recipe for Pumpkin Bread Pudding...I'll include it here but I haven't tried it yet.  So if you make it please comment with the results.

Crock Pot Breakfast Pumpkin Bread Pudding – serves 6

Prep time: 15 mins Cook time 7 hours 

Put this bread pudding together the night before* and when you wake up your house will smell like pumpkin pie. This is meant to be a breakfast recipe and so isn’t very sweet. If you would like it sweeter, you can increase the brown sugar to taste. I like to serve this bread pudding for breakfast with a drizzle of whole milk or cream. For dessert, a scoop of vanilla ice cream fab.

Ingredients

• 6 eggs
• 1 and ½ cups milk
• 7.5 ounces canned puréed pumpkin (that’s ½ of a 15 ounce can)
• ¾ cup brown sugar
• 2 tsp. pumpkin pie spice
• 1 tsp. vanilla
• ¼ tsp. salt
• 1 Tbsp. butter
• 1 (16 oz.) loaf of sliced cinnamon bread

Instructions

In a medium bowl lightly beat the eggs with a whisk and then add the milk, pumpkin, brown sugar, pumpkin pie seasoning, vanilla and salt. Whisk until just combined.

Rub the butter along the bottom and all around the sides of 3 qt. crock pot and add one cup of the egg batter. Lay 3 slices of bread in a single layer onto the batter in the crock pot, overlapping the bread slightly so that they fit. Add ½ cup more batter and then 3 more slices of bread. Continue until you have used up all the bread. Pour remaining batter over the top.

Turn the slow cooker to low, cover it and let it cook for 7-8 hours. Remove lid and, leaving the slow cooker on, for 20 minutes to evaporate some of the moisture.