Connect with us

Vegetarian Recipes

Slow Cooker Pumpkin Caramel Oatmeal (Vegan)

https://mywholefoodlife.com/2018/10/14/slow-cooker-pumpkin-caramel-oatmeal-vegan/

Slow Cooker Pumpkin Caramel Oatmeal.  It’s been raining here for days, so a warm recipe like this pumpkin oatmeal was in order. Not only is this healthy and comforting, it will also make your house smell amazing!

 

Slow Cooker Pumpkin Caramel Oatmeal

 

This recipe is super easy to make and very budget friendly too!  The caramel flavor comes from the date paste.  There is no added sugar in this recipe.  You can always add some maple syrup if you like.

 

 

Slow Cooker Pumpkin Caramel Oatmeal

 

This recipe can be made with water or almond milk. Whichever you prefer.  I used water when I made it.  Some delicious additions would be pecans, cranberries, pepitas, or even chocolate chips!

 

This recipe is made vegan and gluten free.  If you want to make it nut free, just use water for the oatmeal and skip the added pecans. 🙂

 

Want to make this recipe?  Watch the video below.  For more videos, you can subscribe to my You Tube channel.

Looking for more oatmeal recipes?

 

 

Slow Cooker Pumpkin Caramel Oatmeal

Slow Cooker Pumpkin Caramel Oatmeal


Instructions

Add all the ingredients to a slow cooker and cook on high for about 2 hours. Serve immediately or refrigerate for later.  Enjoy!

by

Recipe Notes

This should last a couple weeks in the fridge and up to 6 months in the freezer!

 

Slow Cooker Pumpkin Caramel Oatmeal

 

Subscribe

Join more than 35,000 subscribers and start gettiing free recipes direct to your inbox!

Continue Reading
Advertisement

Vegetarian Recipes

CAULIFLOWER BOLOGNESE

“I want you to come watch the movie with us ON the couch, not be in the kitchen!”

I’ve been filling out this one-question-a-day journals for moms that I received for Christmas. It records a little thought or memory over the last year, and then starts again, so you can see how your answers change over a few years. One of the recent ones, prompted me to jot notes about what I am learning as a mom, and I found the question so general I was basically annoyed. I am a romantic, and also wildly pragmatic. In the span of a day I can tear up over the depths of love I feel for my kids, and also wish for them to have a mute button. We all have worlds within us; mothering pushing me into the corners of myself I am sometimes proud of or other corners ashamed of, but am I learning? Yes, every single day. Sometimes in the moment and other times after a particular season. But in 2021, my answer in the bullet journal was that I see my kids are wanting me to play with them. They aren’t registering all the service and shuttling and laundry and what it takes to pull off a week, they just want to play WITH me. It’s natural for me to move within lists and tasks and responsibilities and hustling, but playing is something I have to pay attention to. For them and for me. We usually do a family movie on Friday nights and my son (6.5), see quote above, pointed out that I don’t actually watch the movie, I tinker in the kitchen and he wants me in the couch cuddle. Flattered, and found out that I’d rather make granola than watch The Croods 🙂 So from annoyed, to passing on the question to fellow parents, what are you learning? Try not to be annoyed. Maybe circle back to it.

I published this recipe over on SKCC a few weeks ago and wanted it to live here. We’re trying to find more family-friendly vegetarian recipes (it’s easy for me to fill up on roasted veggies and big salads, not so much for the kids). This batch lasts us two meals – once with noodles, maybe half zoodles, and the second round on toast or english muffins with cheese melted on top, like a pizza sort of thing? It freezes well and is great to deliver to new parents.

CAULIFLOWER BOLOGNESE

Serves 6

Ingredients

2 Tbsp. of extra virgin olive oil
1 small yellow onion – roughly chopped
3 cloves of garlic
sea salt to taste
pepper to taste
1 head of cauliflower (about ¾ lb. or 12 oz. riced)
1/2 cup of raw walnuts pieces
1/2 tsp. of Italian seasoning
1/2 tsp. of fennel seeds – crushed
2 Tbsp. of tomato paste
2 Tbsp. of balsamic vinegar
1/2 cup of red wine (or broth of any sort, and double the vinegar to mimic the wine’s acidity)
28 oz. of canned, crushed tomatoes
1/2 cup of red lentils
red pepper flake to taste

For serving

12 oz. of pasta or choice, zoodles, etc.
parmesan
fresh, torn basil

Directions

In a large Dutch-oven or stockpot, heat the olive oil over medium low heat.

In a food processor, pulse the onion and garlic into smaller bits. Add them to the pot with a big pinch of salt and pepper. Sauté to soften, about 3 minutes.

Pulse up the cauliflower florets to get a rice-like texture. Add the riced-cauliflower to the pot and sauté to soften, about 5 minutes.

Pulse the walnuts in the processor and add those to the pot along with the Italian seasoning, fennel seed, another few generous pinches of salt and pepper, tomato paste and balsamic vinegar. Sauté until fragrant.

Add the red wine, cook about 3 minutes, then add the crushed tomatoes, ½ cup water, lentils, pinch of pepper flakes and stir to combine. Turn the heat to low, put the cover ajar and let it simmer gently for 30-35 minutes. Turn off the heat, taste for seasoning and adjust.

Cook your pasta or zoodles according to instructions. Top with cauli Bolognese, grated cheese, fresh basil and enjoy!

The Bolognese will keep in the fridge for a week and can be frozen for a few months.

Continue Reading

Trending