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:
The Whole Life Nutrition Kitchen
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:
#20 Kelly!
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?
And welcome to my blog!
Whether you're here looking for advice on how to go gluten free (with delicious kid-approved recipes of course!), or to read some of the latest medical research on celiac disease and non-celiac gluten sensitivity...or even to read about one woman's rise from the depths of gluten-free despair to a place of downright enthusiasm, it makes no matter. The point is, you are here now so let's have some fun!
I am going to talk to the monkey in the morning, and see if he would like this. 🙂 It looks yummy even to me who is not a pumpkin fan. About the only way I like pumpkin is in my mom's pumpkin butter. I had been planning to convert this pumpkin-oatmeal cookie I found in a magazine, but that may have to wait until after the oatmeal.
Brooke,
My dad is the exact same way…he doesn't like sweet potatoes either. You could try subbing the pumpkin with butternut, kabocha, delicata, acorn or even a hubbard squash (I have gone nuts on new-to-me winter squashes this year)! Here is a good guide about all the different varieties: http://localfoods.about.com/od/fall/tp/squashtype…
Awww, thanks for the link love! I have been getting up the courage to try overnight oats or slow cooker oatmeal but just haven't yet. I only just started eating Udi's granola a couple months ago (and the WOW oatmeal cookies). I had blood work done in January to see what my levels were and I was good, so I decided to take the plunge with oats, hoping they'll lower my hereditarily high cholesterol! I bought some almond milk today so maybe I need to try this on the weekend!
You're welcome! I was a bit nervous too and set my alarm for midnight so I could go turn on the crockpot, I was worried about overcooking them. Do you know if there a slowcooker that you can set a timer for it to turn on?
Hi Heidi!
I LOVE pumpkin in my GF oats, when I have them. I add a metric ton of cinnamon and pumpkin pie spice, not nearly as sophisticated as this one! You can also cook it in a cast iron skillet and it comes out kind of like a big oatmeal cookie…yum!
Thanks for sharing! I'll have to give this one a shot!
I never have good results with oatmeal of any type in the crock pot, but I don't think I've tried it with my new one. I'm sure I could do this on the stove top too, and it sounds delicious!
This recipe looks delicious and easy. Can't wait to try it!
Yay! Thanks for the suckers!!! I am so trying that recipe for the crockpot oatmeal. It is just right to have pumpkin stuff during the fall. =0)
Heidi,
So glad that your boys are enjoying the Pumpkin Custard!
xo Elana
wow, this pumpkin pie oatmeal looks good. I can't wait to try it.
I need to try this again! I've never had crock pot hot cereals come out not being burned! But this is inspiring and sounds super yummy! Thank you SO Much for sharing this on my roundup this week! YUM!