Days like today make me feel like a gigantic ball of FAIL. And here you just wanted a recipe. Sorry. Had a great, albeit sleepy, morning at the reception desk, feeding people (mostly college guys) leftover cake pops. It’s nice to feel like the favorite staff person sometimes. 🙂 Then Brian, my wonderful husband, forgoes a nap to drive me an hour out to a client’s house, who forgot I was coming and wasn’t home. The upside is that we got an impromptu dinner date in Lake Geneva at this WONDERFUL restaurant called Tuscan. Look it up- the G-free menu is amazing. I had the Gluten Free Mediterranean pizza and had them switch out the feta for goat cheese. It was heaven. Got home and left for a meeting that I was the camera-girl for, and my camera went on the fritz, so I only got 9 minutes of the hour it was supposed to record. ARGH!
All that to say, I’m going to give you a quick, delicious recipe to make myself feel better, and hopefully be your tastebuds’ favorite person too. Thanks for listening!
Crockpot Pumpkin Pie Steel Cut Oats
2 c. steel cut oats
1 3/4 c. pumpkin (Libby’s works just fine) (15 oz can)
1 can coconut milk (not light)
5 1/2 c. water
1 T vanilla
1 heaping T pumpkin pie spice
1/2 c. agave (use the dark raw stuff if you have it, it’s delicious)
Throw it all in the crock pot, mix it up and let it go for 6-7 hours on low, a little longer if you like it thicker.
Serve it with a little extra agave, a sprinkle of cinnamon, some chopped pecans if you like. Divide leftovers into small containers, freeze, and you have on-the-fly breakfast ready for the microwave!