Halloween may be over and department stores may already be playing Christmas tunes, but it’s still pumpkin season. In fact, it will still be pumpkin season until Christmas cookie season begins. For that reason, it’s still perfectly acceptable to put pumpkin in, on, and with everything imaginable.
Even though it’s still pumpkin season, it’s never too early to get into the spirit of giving. The Fitchen is fast approaching one million, yes MILLION, all-time views. This is a huge milestone for our little blog and we are over the moon about it! It’s all thanks to you guys. Your reading, your sharing, your coming back post after post to see what I have to say. It means so much to me that you enjoy visiting this blog and that you share your thoughts through comments and emails. Little did I know that when we started The Fitchen, it would be such an incredible way to connect with and meet so many awesome people from around the world.
As my way of saying thanks,
I’m giving we gave away a cookbook that I LOVE, which was written by Clotilde at Chocolate and Zucchini. It’s full of all kinds of delicious and beautiful French vegetarian recipes that I know you will love, too. [If you’ve been following The Fitchen for any length of time, you’re probably aware of my intense love affair with French food. ;) See exhibit A and exhibit B for more details on that.]
But wait – there’s more! A one-of-a-kind cutting board made by Clark
will come came along with the cookbook. To enter, all you have to do is leave a comment on this post telling me your favorite Fitchen recipe and click here to subscribe to the blog. I’ll be selecting and notifying the winner next Wednesday, November 12th!
We’ve chosen a lucky winner! Thanks to all who entered and commented – keep your eyes peeled for future giveaways!
Now that we’ve discussed the important stuff, let’s get to the even-more-important stuff: the recipe.
Given the popularity of our cinnamon apple oatmeal, I figured a pumpkin-ed up version would be a home run. Whether you knew it or not, this is exactly what you were craving, right?
As it cooks, this oatmeal fills the whole house with that unmistakable smell – almost like you’re baking a pumpkin pie, but better. Together with hearty and filling oats, cinnamon, nutmeg, and maple syrup create the kind of breakfast that’s perfect for fall mornings.
Although the oatmeal itself is pretty fantastic, I think my favorite part of this recipe is that it cooks itself. Enter the crockpot…
There are three important reasons why cooking oatmeal in a crockpot is the best idea ever:
1) It’s easy.
2) You can make a huge batch to reheat for breakfast all week long.
3) It requires no bowls and no pans which means minimal cleanup.
It doesn’t get any better than that.
- 1 cup steel cut oats
- ½ cup pumpkin puree
- ¼ teaspoon sea salt
- 2 Tablespoons coconut sugar
- 1 Tablespoon maple syrup
- 1 cup water
- 1½ cups regular coconut milk [So Delicious, regular flavor is what we used]
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- pinch of allspice
- pinch of ground cloves
- Combine all ingredients in a large crockpot and stir to combine.
- Cook on medium heat for 4 hours or low heat for 6 hours until oatmeal is tender.
- …yes, it's that simple.