Tuesday afternoon I decided that I wanted to make something pumpkin and healthy for dessert (healthy enough that it would be good for breakfast also!). I searched for dairy free pumpkin spice breakfast cookies and found a few recipes but … Continue reading
I was so excited to find an easy recipe for crockpot pumpkin oatmeal! I decided, though, that I wanted to change things up a bit, so I’m going to share my changes to the recipe here!
Here are the ingredients (pictured above):
- 1 cup steel cut oats
- 3/4 cup sucanat (or 1/2 cup brown sugar)
- 1 tsp pumpkin pie spice
- 1/2 can pumpkin
- 1 cup unsweetened vanilla almond milk
- 1/2 can full fat coconut milk
- 2 cups water
- coconut oil spray
- Spray the crockpot with coconut oil
- Mix all wet ingredients with a whisk
- Mix in dry ingredients
- Pour into crockpot
- Cook on low over night
- Eat in the morning!
I doubled the recipe and mixed it all up. I placed some of the liquid into a container and put it in the refrigerator. I placed the dry ingredients in a bag. I plan to make it again later in the week. I prefer it fresh, which is why I didn’t make it all at once.
This week has been so good! I even have my desire to bake back! It’s been months since I’ve baked. And I used to bake everything from scratch. I don’t know if this energy and these good days will last, but I’m taking advantage of them!
Yesterday, I baked my favorite fall muffins! They were a hit this morning with the kids. Robert mixed some cream cheese, sugar, with a dash of vanilla to top these yummy muffins.
This recipe originally came from Passionate Homemaking (Banana Crumb Muffins), but I have changed it so much that it’s pretty much my own now! Enjoy!
1 3/4 cups whole wheat flour (I use Prairie Gold White Whole Wheat- I buy it at Walmart)
2 tsp pumpkin pie spice
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
1 cup pumpkin puree
1 cup sucanat (or 3/4 cup brown sugar)
1 egg, lightly beaten
1/3 cup butter, melted
1. Preheat oven to 375 degrees.
2. Lightly grease 12 muffin cups.
3. In a large bowl, mix together flour, pumpkin spice, baking soda, baking powder and salt. In another bowl, beat together bananas, pumpkin, sugar, egg and melted butter.
4. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full.
5. Bake in preheated oven for 16-18 minutes, until a toothpick inserted into center of a muffin comes out clean.