Monday, October 28, 2013

Crock Pot Breakfasty Shit, Part: 5

This Week's Permutation: Pumpkin Pecan Streusel Coffee Cake!

I've really been looking forward to this week's flavor! 

1/2 C. Steel cut oats (not quick cooking) 1/2 C. Quinoa 1/2 C. Dry milk powder
1 C. Canned Pumpkin puree 4 C. Water 1 T. Butter 1.5 Tsp. Cinnamon
1/2 Tsp. Allspice 1/4 Tsp. Nutmeg Pinch Salt 1 T. Chia seed 1 T. Ground flax seed 1 Tsp. Vanilla
Bonus flavor layer: If you can find it in the stores, Torani makes a great sugar free line of flavored syrups for fancy coffee drinks. Put 1-2 T of the caramel or the pumpkin pie flavor into this to boost the pumpkin pie flavor.
Mix everything up well in the Nesco. Set it to slow cook for about 5 hours, and be sure to set the valve to VENT. I did this, and it was in the warm mode for an additional  2-3 hours. Unsure of any further moisture emitted during this time.
I portioned it up in the bottom of my Sistema cup, and into the insert on the top, I put my topping.

Topping: About 5 candied pecans chopped rough, 2 bischoff biscuits mashed though not totally pulverized, sprinkle of cinnamon. Bonus topping: If you can find it in the stores, Smuckers sugar free caramel topping (not to be confused with the caramel flavor syrup listed above). A little squirt of that, plus the crunchies, could be a nice surprise. Like eating dessert for the most important meal of the day!  
Note: I do about 5 hours in my crock, because I find that it's all that's needed for what amounts to a half batch of cereal. Also, perhaps the Nesco slow cooker setting might run a little warmer than a standard crock pot with a low and a high setting. YMMV.  It helps to check on it midway to prevent scorch, if your new to crock pot cooking, and when trying out new grains.

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