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Slow Cooker Pumpkin Pie Steel-Cut Oats

Serves 6.


    Your slow cooker can be employed beyond making soups and stews. In this recipe, it’s a burbling cauldron for an autumnal spiced whole grain breakfast. Waking up to the aroma of pumpkin pie may even make you a morning person.


    No slow cooker?

    This recipe can also be made on the stovetop. In large pot, combine all ingredients except yogurt and pecans. Bring to a boil, reduce to medium-low, and cook, uncovered, stirring often for 25 to 30 minutes. Scoop into bowls and garnish with yogurt and pecans.


    Slow Cooker Pumpkin Pie Steel-Cut Oats


    • 1 cup (250 mL) steel-cut organic oats (not quick-cooking variety)
    • 4 cups (1 L) milk or unsweetened plain almond or soy milk
    • 1/2 cup (125 mL) pumpkin purée (not pie filling)
    • 3 Tbsp (45 mL) maple syrup
    • 1 tsp (5 mL) vanilla extract
    • 1 tsp (5 mL) pumpkin pie spice or ground cinnamon
    • 1/4 tsp (1 mL) salt
    • 1/2 cup (125 mL) plain yogurt or plain Greek yogurt
    • 1/2 cup (125 mL) chopped pecans


    Per serving:

    • calories231
    • protein9g
    • fat11g
      • saturated fat2g
      • trans fat0g
    • carbohydrates25g
      • sugars8g
      • fibre4g
    • sodium173mg



    In slow cooker, combine oats, milk, pumpkin pureu0301e, maple syrup, vanilla, pumpkin pie spice or cinnamon, and salt. Cover and set to cook on low for 8 to 9 hours (set it right before you go to bed).


    In the morning, stir oats well, scoop into bowls, and garnish with yogurt and pecans. Reheat leftovers throughout the week with a splash of milk or water.


    Like this recipe?

    This recipe is part of the Make-Ahead Breakfasts collection.



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    Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

    Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

    Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.