Crock Pot Pumpkin Pie Oatmeal

The review and giveaway is now closed. Make sure you scroll down to view the Pumpkin Pie Oatmeal recipe from the book though.
Awhile back Kathy from Healthy Slow Cooking reached out to me and asked if I’d be interested in reviewing a copy of her brand new cookbook, The Vegan Slow Cooker. Without hesitation I jumped at the oppurtunity.
I had a couple of reasons for wanting to do this review and giveaway. The first is because I’ve been following Kathy for quite a while now and the recipes I’ve tried from her site have turned out wonderfully. Even though they are healthy, vegan recipes the meat eaters in my house gobbled them up. That’s always a good sign :o)
The second reason is because Miss Maddy has lactose sensitivities and I knew Kathy would have some great offerings in her cookbook that Miss Maddy would love.
I also get quite a few emails, comments and suggestions for vegan and healthier slow cooking recipes. For those that are looking for any of those things, this is the perfect cookbook for you.
The first recipe I made from The Vegan Slow Cooker was Pumpkin Pie Oatmeal. I can not begin to tell you what a huge hit this was for breakfast. It was very filling and very delicious. I’ve seriously made it like 3 times since then… IN ONE WEEK! It’s just that good. I’ve also purchased The Vegan Slow Cooker to give as gifts too. It’s that good and that informative.
Kathy has been kind enough to let me share the Pumpkin Pie Oatmeal recipe with y’all. Here is how she makes that fall magic breakfast happen:

  • 1/2 cup of steel cut oats
  • 2 cups of unsweetened vanilla-flavored almond milk
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon of ground cinnamon
  • 1/4 teaspoon of ground allspice
  • pinch of ground cloves
  • brown sugar, for serving
  • chopped pecans, for serving

The night before oil the crockery of a 1 1/2 – 2 quart crock pot. Combine the oats, milk, pumpkin, cinnamon, allspice and cloves in the slow cooker. Cook on low for 6 – 8 hours.
In the morning stir the oatmeal to get a consistent texture. Serve in bowls topped with brown sugar and pecans.
Okay, now for the fun part. Kathy has been kind enough to give a copy for one of y’all to win. To enter you must complete the mandatory entry first. Then you can use the extra entries to have more chances to win.
MANDATORY ENTRY: Go to Healthy Slow Cooking and leave a comment below letting us know what recipe of Kathy’s you’d like to make in your slow cooker.
EXTRA ENTRIES:

  • Like Healthy Slow Cooking on facebook and leave a comment below that you did so
  • Follow Kathy on Twitter and leave a comment below that you did so
  • Follow Kathy on Pinterest and leave a comment below that you did so
  • Like Crock Pot Recipe Exchange on facebook and leave a comment below that you did so
  • Follow Crock Pot Recipe Exchange on Twitter and leave a comment below that you did so
  • Follow Crock Pot Recipe Exchange on Pinterest and leave a comment below that you did so

If you can’t wait to get your hands on this cookbook, please go here to order it now.
Disclaimer: I was given a free copy of The Vegan Slow Cooker in exchange for reviewing and hosting a giveaway here on my blog. The opinions expressed in this post are my own.
You must be 18 years of age and a legal resident of the US to be eligible to enter and win. This giveaway is for continental US residents ONLY. The giveaway will end at 11:59 PM EST on Thursday October 13, 2011. The winner will be announced on Friday October 14, 2011.

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