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!
For this recipe, I used Sunwarrior Tribe Warrior Blend natural vegan protein as well as 2 packets of Crushed Tonic Original collagen elixir. Each packet contains 10 grams marine collagen, 1 billion units probiotics, and 1,000 mcg biotin. The collagen peptides can be omitted for a vegan option.
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. The homemade stuff 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 both Whole Foods and Pusateri’s.
This recipe makes approximately 6 servings. Leftovers can be stored in an air-tight container in the fridge for 3 to 4 days.
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 shredded coconut
1 scoop natural protein powder
2 scoops or packets collagen peptides
2 Tbsp white chia seeds
1 Tbsp gelatinized maca powder
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 pure pumpkin purée
1/3 cup pure maple syrup
2 tsp pure vanilla extract
optional toppings: sliced bananas, toasted coconut, bee pollen, and a drizzle of maple syrup and/or milk of choice
Coat the bowl of your slow cooker with cooking spray or coconut oil.
Add all the remaining ingredients and stir to combine.
Cook on low for 6 to 8 hours.
In the morning, stir well and then serve with your favourite toppings!
HOMEMADE PUMPKIN PURÉE
Be sure to use a pie pumpkin since they have better texture and sweetness for eating.
Preheat oven to 400F. 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! Place flesh-side down on cookie sheet lined with parchment. Bake for 30 to 45 minutes until the flesh is nice and tender when pierced with a fork. Cool for an hour. Then use a large spoon to scoop the pumpkin out of the skin and put it into a blender or food processor. Blend until smooth. This will keep for several days in the fridge or can be frozen for up to 3 months.