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Sunday, 02 October 2016 17:40

Slow-Cooker Pumpkin Muesli

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Slow-Cooker Pumpkin Muesli Slow-Cooker Pumpkin Muesli LPHJ Kitchen
I love using the slow-cooker to cut down on meal prep, cooking and clean-up. I never thought to use it for breakfast.... until now! We took our favorite comfort breakfast food - muesli, added some pumpkin and let the slow-cooker do the work!

  • Ingredients: 1 cup muesli
    1 cup pumpkin puree
    2 cups milk of choice
    1 Tbsp cinnamon
    Dash of salt
    1/2 cup brown sugar or coconut sugar
    Dash of cloves
    Water (for water bath)
    Maple syrup (optional)
  • Instructions: 1. In a 1.5 qt heat safe dish, combine muesli, pumpkin, milk, cinnamon, salt, cloves, sugar. Stir until combined.
    2.Place dish inside slow-cooker bowl. Pour water into base of slow-cooker, around the muesli dish, until about an inch from top of muesli dish.
    3.Cook over low heat for 8 hours. Carefully remove dish from slow-cooker and stir.
    4.Serve with a drizzle of maple syrup if desired.
  • Serves: 6
  • Cuisine: American (general)
  • Cooking method: Slow cook/crockpot
  • Special ingredients: no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no beans / legumes / pulses, no meat / poultry, no alcohol
  • Just right for...: Great for kids, Comfort food, Quick & easy, One-pot meal, Fall favorites, Winter favorites
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 0-15 minutes
  • Total time (inc active/prep): 7-8 hours
  • Substitution ideas: Use dairy-free milk of choice if necessary.

    I used Bob's Red Mill Gluten-Free Muesli but steel-cut oats also work well.

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