Simply Mrs. Edwards

{just the life of a new wife}


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Crock-Pot Pumpkin Spice Oatmeal

You may have picked up on this at some point, but pumpkin is possibly my most favorite flavor. It’s good in coffee, it’s great for dessert, and I recently figured out that it’s perfect for breakfast, too! This recipe is easy-peasy and absolutely delicious! The best part is that you can set it before you go to bed and have warm, fall-flavored oatmeal by breakfast. It’s a win all around!

Crock-Pot Pumpkin Spice Oatmeal

  • 2 c. steel cut oats- it’s important to use steel cut oats. Don’t use rolled or quick oats- they will get mushy!
  • 4 c. liquid- you can use milk, water, apple juice, almond milk, coconut milk- whatever suits your fancy (I used 2 c. milk + 2 c. apple juice)
  • 1 (15 oz.) can of pumpkin puree
  • 1/2 c. honey
  • 1 Tbsp + 1 tsp. pumpkin pie spice
  • 1 Tbsp. vanilla extract
  1. Begin by spraying your crock-pot with non-stick cooking spray (This is important! You’ll be chiseling oatmeal off of your crock-pot for days if you forget…)
  2. Add all ingredients to your crock-pot. Stir to combine.
  3. Cook on low for 5-6 hours. Serve plain, with milk, or with a dollop of yogurt.
  4. ENJOY!

The pumpkin eater,
Mrs. Edwards


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Pumpkin Spice and Everything Nice

It’s that time of year again, we’re rounding the corner into fall and I couldn’t be happier! Cooler brisk weather, changing tree colors, pumpkin spice lattes. That last part is yet another one of my addictions. Pumpkin spice, oh how I love you! I count down the days until the PSL makes its fall debut at Starbucks and then proceed to spend way way too much money on such a simple pleasure. This fall season, I’m trying to live within our means and not blow our entire discretionary fund on Starbucks. So, I thought I would would try my hand at making my own pumpkin spice syrup! Thanks to my slight ridiculous addiction to Pinterest, I was able to quickly find a recipe that seemed entirely foolproof. I’m happy to announce that it was indeed pretty simple and boy oh boy…it’s pretty amazing!

The ingredients are really quite simple and most people will have the majority of them in their pantry. I, however, am still building up my spice cabinet so I had to run to our local and eclectic Safeway to grab a few items.

Side tangent, This was a real conversation I had with a certain quirky sales clerk at our local Safeway:
Me: “Excuse me, where can I find pumpkin puree?”
Clerk (completely serious): “Oh, we don’t carry pumpkin. The FDA has removed it from our shelves because it isn’t safe for human consumption anymore. Sorry.”
Me (totally shocked and slightly confused): “Oh! Um…well. Really? Wow, that’s crazy. You mean all pumpkin isn’t safe anymore?”
Clerk: “Yep. Sorry”
Me: “Well, that kinda ruins everything…”
Clerk: “Oh, I’m just kidding…it’s over here.”
Me: “Awkward…”

Turns out they only had pumpkin pie filling because their warehouse had just burned down. I’m still trying to figure out if that was true or if quirky over there was trying to pull another fast one on me. Oh Felton Safeway, you never cease to amaze me…

After getting my pumpkin puree from another local store, I was set and ready to go! Here’s the recipe that I followed (found over here. I did tweak it slightly  and in hindsight I would make more adjustments- more on that later):

Pumpkin Spice Syrup:

  • 1 1/2 cups water
  • 1 1/2 cups sugar
  • 4 cinnamon sticks (or 1 teaspoon of ground cinnamon)
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger*
  • 1 teaspoon ground nutmeg
  • 3 tablespoons pumpkin purée*
  1. Combine water and sugar over medium heat. Stir until sugar is completely dissolved
  2. Whisk in remaining ingredients and heat for about 6 minutes, stirring frequently (try not to let the mixture boil)
  3. Turn off and let cool for a few moments
  4. Strain the mixture through cheesecloth and/or through a fine mesh strainer
  5. Pour mixture into a  glass container and store in refrigerator (it should be good for about a month…I DOUBT mine will last that long though!)
  6. Enjoy 1-2 tablespoons with your favorite brewed coffee. Or if you’re fancy pants- enjoy with a homemade latte!

I dusted off the ol’ Barista machine and steamed some milk and pulled a few shots. Boy, I sure do miss my barista days at the bux (minus the smelling like milk and chai syrup all the time…I don’t miss that). I finished it off with a sprinkle of cinnamon/sugar and the final product was simply delicious! If you noticed above, there were two ingredients with a * next to them. In my next batch, I’ll adjust these by possibly omitting the ginger and definitely increasing the pumpkin for more pumpkiny goodness. I say, make it once and then tweak it to make it your own. This batch is great, but there is always room for improvement.

Here are some shots of the entire process:

I’m definitely not brand loyal when it comes to certain things like spices…especially when the Safeway brand of ground ginger is half the price of McCormick!

The syrup pre-straining:

It’s really important to strain the grainy spices out of the syrup. Prior to this I ran it through a double layer of cheese cloth, but it didn’t seem to catch as much as I would have liked. Why is there a rubber band around the measuring cup, you might ask? Because I tried to strain the mixture through a coffee filter before I remembered that I had a fine mesh strainer. Don’t try the coffee filter trick…it doesn’t work! The syrup just sits there because it’s half sugar and too thick to filter through. Great idea, but not the outcome I was hoping for! haha…And here’s my finished product!! Enough pumpkin spice syrup to last me a week or two (maybe even longer if I stretch it…hah, unlikely).

This took me all of 15 minutes to make and will save me a ton of mula and trips to Starbucks! I need to remember that I have an espresso machine sitting on my counter just asking to be used! I’m looking forward to adding a spoonful of this syrup to my basic brewed coffee to test it out too. I’m assuming that it’ll be just as awesome, but that’s my opinion :)

Also, I have almost an entire can of pumpkin in my fridge just waiting to be used…chocolate chip pumpkin muffins maybe? How about pumpkin pancakes? Pumpkin cookies? Oh, the possibilities are endless! :)

In pumpkin heaven,
Mrs. Edwards