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SLOW-COOKER PUMPKIN COCONUT STEEL-CUT OATS

Steel-cut Pumpkin Coconut Protein Oats topped with granola, dried cranberries,  GiddyYo  dark chocolate, bee pollen, and (1) fresh figs & Lakanto sugar-free chocolate sunbutter, and (2) roasted grapes & crunchy salted caramel peanut butter.

Steel-cut Pumpkin Coconut Protein Oats topped with granola, dried cranberries, GiddyYo dark chocolate, bee pollen, and (1) fresh figs & Lakanto sugar-free chocolate sunbutter, and (2) roasted grapes & crunchy salted caramel peanut butter.

Who doesn't like to wake-up to a warm, satisfying brekkie that is both nutritious and delicious?  Making porridge in the slow cooker means you get to do just that!  Better still, these tasty gluten-free pumpkin oats are loaded with antioxidants, fibre, healthy fats, and protein to keep you well-fuelled all morning!

This porridge gets a wonderful flavour and creaminess from full-fat coconut milk.  For a lighter version, use water or other nondairy milk.

Either homemade or canned organic pumpkin purée work well here.  Homemade purée is super simple to make and I have provided directions below.  If using canned, be sure to get pure pumpkin and not pie filling, which is full of processed sugar.  In Toronto, I have purchased small cans of organic purée from Summerhill Market, Whole Foods, and Pusateri’s. 

Ingredients for 6 servings:

  • coconut oil or cooking spray (to prepare the slow cooker)

  • 1 cup gluten-free steel-cut oats

  • 1 cup raw chopped nuts, such as walnuts, hazelnuts and/or pecans (optional, omit for nut-free)

  • 1/2 cup gluten-free flaxseed meal

  • 1/2 cup unsweetened desiccated coconut

  • 1 scoop Nuzest natural or vanilla protein powder

  • 2 scoops Further Food collagen peptides

  • 2 Tbsp white chia seeds

  • 1 Tbsp gelatinized maca powder (optional)

  • 2 tsp ground cinnamon

  • 1 tsp sea salt

  • 1/4 tsp ground nutmeg

  • 2 cups canned organic full-fat coconut milk

  • 2 cups unsweetened cashew milk (or other nut-free milk)

  • 1 cup or more pure pumpkin purée (use 1 1/2 to 2 cups if prefer a stronger pumpkin flavour)

  • 1/3 cup pure maple syrup

  • 2 tsp pure vanilla extract

  • optional toppings: fresh or dried fruit, dark chocolate, granola, toasted coconut, bee pollen, seed/nut butter, maple syrup, coconut milk, or toppings of choice

Directions:

  1. Coat the bowl of your slow cooker with cooking spray or coconut oil.

  2. Add all the remaining ingredients and stir to combine.

  3. Cook on low for 6 to 8 hours.

Stir well and serve with your favourite toppings. Leftovers can be stored in an airtight container in the fridge for 4 to 5 days.

HOMEMADE PUMPKIN PURÉE

Be sure to use a pie pumpkin since they have better texture and sweetness for eating.

  1. Preheat oven to 400F.

  2. Cut the pumpkin in half lengthwise and scrape out the stringy pulp and seeds.  These can later be washed & roasted for a delicious healthy snack!

  3. Place flesh-side down on cookie sheet lined with parchment and bake for 30 to 45 minutes until the flesh is nice and tender when pierced with a fork.  Cool for an hour.

  4. Using a large spoon, scoop the pumpkin out of the skin and put it into a blender or food processor.  Blend until smooth.

Homemade pumpkin purée will keep for several days in the fridge or can be frozen for up to 3 months.