Disclosure: This post is sponsored by Stonyfield as part of their YoGetters Blog Ambassador program.
Fall here in Florida is a little bit different than up north.
Who am I kidding? It’s A LOT different then up north. No fall colors or leaves falling. No huge pumpkin patches to play around in. And no jack-o-lanterns sitting on the front porch for a few weeks.
I’m not complaining though. I still put up Fall decorations all over the house, cooler weather creeps in now and then, and lots of Fall type foods are made to celebrate the season.
Over the years I have found some really great recipes that I really enjoy making this time of year. Pumpkin this and pumpkin that. Each one bringing back fun memories of Fall up north, but creating new ones down here too.
This year I’ve decided to step out of my cooking comfort zone and step up my Fall baking and cooking. From soups to cookies I want to try to see what different kinds of unique recipes I can make for my family.
A Different Kind of Pumpkin Pie
I am a breakfast eater in a big way. I wake up in the morning thinking these two things. Where’s my coffee and what will I have for breakfast? I love me some breakfast.
Nothing fancy or too difficult to make. The simpler the better. Oatmeal is usually a definite go to for me. It’s easy to make and fills me up. Sometimes though, it gets a little boring to eat, so I add some fun ingredients here and there.
Thanks to Bob’s Red Mill and Stonyfield, I had the opportunity to try out some delicious Steel Cut Oats and Coconut Sugar. This was definitely going to give me something new to try and shake up my boring ole oatmeal.
Sugar and Spice and All Things Nice
I had never actually made anything with steel cut oats till this recipe. Stove top oats are my usual go to, so it was fun putting this together. A little nerve wracking too. I wasn’t sure if it wasn’t going to work.
I checked out some of the recipes for slow cooker steel cut oats online and then put together my own concoction of spices to add to the oats.
To be honest, once I got it all in the slow cooker, I became a little worried. It smelled great. All the spices doing their aromatic dancing around, but it looked a little scary.
I slowly put the top on. Said a little prayer ‘dear God, please let this taste as good as it smells‘ and walked away. I wasn’t sure what I was going to wake up to, but I decided that it was worth the try.
I woke up to the amazing smell of pumpkin pie floating around my home. It was awesome! I quickly jumped up and made my way to the kitchen… and you know what.. it still looked scary…but not for long.
I mixed it up a little and that’s when I saw it. It was all coming together. Just a big slow cooker full of yummyness right there in front of me.
I quickly grabbed a bowl and spoon and filled it to the rim. I added a little more coconut sugar and some chopped walnuts to finish it with a bang.
With One Spoonful
I sat down at my kitchen table, dug my spoon in and gathered myself a nice heaping spoonful of Pumpkin Pie Steel Cut Oats.
With one spoonful I realized I had done it. I had not only successfully cooked steel cut oats, but I successfully made DELICIOUS tasting steel cut oats.
This recipe is definitely being made again!
- 1 15 oz can of pumpkin
- 1 1/2 cup Bob's Red Mill Gluten Free uncooked steel cut oats
- 1 tsp cinnamon
- 1 Tablespoon pumpkin spice
- 1/3 cup Bob's Red Mill coconut sugar
- 6 cups unsweetened almond milk
- Combine all of your dry ingredients into your slow cooker. Add milk and whisk well. Making sure the pumpkin is incorporated. Cover and let cook on low for 8-10 hours. Stir before serving.
How About You?
Do you have a favorite Fall recipe that you love to make? What kind of fall type recipes do you like to make? Leave me a comment and or a link and let me know. I’d love to hear about them.
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