Shoutin’ from the Rooftop

I had forgot how yummy this oatmeal was. This is a recipe that I posted last fall on my old site. When I was moving recipes over, this is one of the recipes that had formatting problems. So it didn’t get moved. I figured that if I had to retype it, I might as well make it and photograph it. I would suffer so that everyone could see a picture. LOL.

Pumpkin Oatmeal

2 cups steel cut oatmeal

3 1/2 cups water

3 1/2 cups skim milk

15 ounce can pumpkin (not pumpkin mix filling)

1 teaspoon vanilla

1 teaspoon pumpkin pie spice

1/4 cup Splenda

There are two different ways you can make this recipe:

1) In a crock pot, combine all ingredients. Cook on low for 3 hours. Or overnight. Stir occasionally.

or

2) Combine all ingredients in pan and simmer for 30 minutes or until oats are tender and cooked through. Stir occasionally so that oats do not stick on bottom of pan.

I have always made this in the crock pot before today. This morning my crock pot was dirty.  I was too tired from our weekend trip to wash it. Ridiculous but true.  It turned out just fine on the stovetop. It just took a little more attention than it did in the crock pot.

It makes a lot of oatmeal. 8 one cup servings. Nutritional information for one serving 206 calories, 3.22 grams fat, 6.19 grams fiber.

I usually don’t have this big of breakfast but I find that this keeps me full for some time.  It is a large serving of oatmeal. It also freezes great. I portion it out in to one cup servings and pop in the freezer.  I then reheat it and put a small splash of fat free half and half in it.

Enjoy!

Note: If this picture doesn’t look appetizing, give it a try. I don’t know how a person can make oatmeal look good in a picture. LOL.

Tags: crockpot, freezer, pumpkin, quick

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