I made the pumpkin porridge overnight in the slowcooker. I used 2 cups of porridge, 2 cups of oatmeal, a chopped apple, sort of dumped in some skim milk and some water to get the right consistency and then added some pumpkin pie spices (cinnamon, nutmeg, ginger, ground cloves and bit of ground cardamom). Cooked on low heat all night and was piping hot and grogeous this morning plus I made a big enough batch to have in the fridge for the rest of the week. Thanks for the idea, Britmum! I may use a bit less pumpkin next time, perhaps 1 or 1 1/2 cups instead because it was a bit more sticky than creamy but still ever so nice.
And I realized while I was eating it that if I had a handful of walnuts to chuck in there, I'd be having 4 Superfoods for breakfast. Not bad, eh?
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The best thing about it is you can add what ever ingredient you like and it works. I use ground chicken and add cinnamon and splenda to give it that pumpkin pie spice taste... sounds weird but its good and like linda said, its taste better the next day.
