If you are like me, you probably have leftover canned pumpkin from your Thanksgiving feast after making pie, muffins or pumpkin roll. Try this delicious recipe for Sunday morning breakfast.
Crock Pot Pumpkin Oatmeal
2 cups steel cut oats
1/2 cup firmly packed brown sugar
1 1/2 tablespoons ground cinnamon
3/4 teaspoon ground nutmeg
1 cup canned pumpkin (not pie filling)
6 cups water
1 cup fat-free half and half
1 cup raisins or dried cranberries
1 teaspoon vanilla
Additional Brown Sugar
Lightly spray 3 1/2-4 quart crock pot with cooking spray. In a large bowl, combine oats, 1/2 cup brown sugar, cinnamon, nutmeg. Stir in pumpkin. Gradually stir in the water and half and half. Add raisins and vanilla.
Ladle the mixture into the slow cooker. Cook, covered, for 7 1/2 to 8 1/2 hours on low. In the morning, top with extra brown sugar and walnuts.