(Slow Cooker) Pumpkin Spice Oatmeal

I am OAT-rageously wild about oatmeal...in any form. 

Ever since the temps began dipping the leaves turning, I have thought so much about pumpkin....'What can I make?  What can I make?'.....

Just had to make this yummy dish after seeing it at Eat at Home. 

I make many of Tiffany's dishes and am never disappointed...so I know they can be trusted.

Truly, I wanted to eat this whole thing in one sitting.  For me, it was perfectly sweetened and spiced.

I didn't have steel cut oats, so I used the old-fashioned oats I had on hand, and just didn't add all the liquid. 

PUMPKIN SPICE OATMEAL 

(SLOW COOKER)

1 c. steel cut oats

3 c. water

1 - 12 ozs. can evaporated milk

(I used fat free)

1/2 c. brown sugar

(I used 1/4 c. brown sugar splenda)

1 c. pumpkin

1/4 tsp. nutmeg

1 tsp. cinnamon

Spray the inside of a 3-qt. slow cooker. In large bowl, stir together all ingredients. 

Pour into slow cooker. Cook on low for 4 - 5 hours. If you wanted to cook overnight, I would think you could just add more evap. milk. 

Please do NOT use regular milk because it will curdle.  

(I cooked mine the evening before, then reheated in the morning). Serve with milk if desired. 

I keep thinking I'm going to get one of those 'light timers' and plug it into my crockpot to make it 'programmable'. 

Enjoy something special for Breakfast Today!

Marsha