We do not eat gluten-free oatmeal very often, in fact it has probably been at least 3 months since the last time I made it. I take precautions because there is still some uncertainty about them (you can read more about this on the Celiac Sprue Association website), so I try to diversify my risk by saving GF oats for a special treat.
With the change of season upon us though, there is nothing more comforting to me than a hot bowl of oatmeal. Typically I just eat it with sliced bananas because the fruit adds just the right amount of sweetness for me. My boys like it drizzled with maple syrup. Okay, who am I kidding? They like a little oatmeal with their maple syrup, LOL! 😀
The other day as I was making my own pumpkin puree for the first time…ever (thank you to The Pioneer Woman, Ree Drummond, for a hilarious homemade pumpkin puree tutorial and for the great freezer storage tips!), it struck me that pumpkin and oatmeal would probably go great together…maybe even add some pumpkin pie spices to it! Doesn’t that sound good? I hopped on the almighty Google to see if there was a recipe out there and lo and behold, someone else had thought the same thing as me, pumpkin and oatmeal do go great together! The added cherry on top of this recipe is that it is made in a slow cooker, so all you need to do is add the ingredients before you go to bed, and then you get a treat in the morning as you wake up to the wonderful cozy aroma of warm cinnamon goodness. 😀
I plan on trying this recipe again in the near future switching the GF Oats for other gluten-free grains such as amaranth, buckwheat (don’t worry, the name is deceptive! To read more about buckwheat, visit WHFoods.com), millet, teff or even a combination of them all.
Slow Cooker Gluten-Free Pumpkin Pie Oatmeal (adapted by me to be gluten-free from a recipe I found on LaaLoosh)
15-oz. Pumpkin Puree (I used fresh but canned will work just as well).
5 cups Water
1 1/2 cups Steel-Cut Oats (I used Bob’s Red Mill Gluten-Free Steel Cut Oats).
1/4 cup Honey
1 Tbs. Pure Maple Syrup
1 tsp. ground Cinnamon
1/2 tsp. ground Nutmeg
1/2 tsp. Fine Sea Salt
Dried Cranberries and Chopped Walnuts (optional, but yummy!)
- Add all of the ingredients (except cranberries and walnuts) to a slow cooker, stir to combine, cover and cook on low for about 6 hours. NOTE: Due to the wide range of differences in slow cookers, you might need to make some time adjustments according to how your particular slow cooker operates.
More homemade pumpkin puree tutorials by a couple of fantastic gluten-free bloggers:
Ali from The Whole Life Nutrition Kitchen also has some delectable recipes for:
Vegan Pumpkin Oatmeal Cookies (see, more pumpkin and oatmeal!)
Pumpkin Spice Cake (dairy-free and egg-free too!)
Elana from Elana’s Pantry has a wonderful recipe that I have been making just about every other day for 3 weeks now, my boys are that CRAZY about it:
Pumpkin Custard (dairy-free and egg-free)
Another recipe that is on my short list of recipes to convert to be dairy-free and egg-free, belongs to my friend Renee over at Beyond Rice and Tofu:
Pumpkin Chocolate Chip Cookies!!! I was a very lucky girl and got to try Renee’s cookies at my last local GIG monthly meetup and it’s a good thing I got there late or I would have dumped the entire plate in my purse, LOL! 😀
I used the random number generator to pick the lucky winner of a FREE family-size bag of Yummy Earth Organic Lollipops and that person is:
Kelly said, “We would love an orange cream, or any thing like that. (ie strawberries and cream, etc) I didn’t know about the rootbeer ﬂavored candy sounds yummy! I am gonna have to put my lego mold to better use. thanks for the inspirations (as usual!!!) ♥ I know I can say from all of us that we so appreciate all your hard work and sharing your tips! Kelly
Congratulations Kelly, I will email you for your shipping information (and thank you for your kind words, I really appreciate them)! 😀
I would also like to take a moment and thank all of you, my dear readers. Thank you for sharing your personal stories and tips with me, for offering words of encouragement and support…but most of all, thank you for your friendship. It means the world to me and makes it much easier to navigate the ‘real world’ of people who do not understand what it is like to live this crazy life. Like it or not, we are all in this glutadoodle boat together, so why not have a whole lot of fun with it? 😉
What are some of your favorite ways to eat pumpkin?
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