Why would I be making a pumpkin dish in this summer heat?  Well, because our refrigerator's compressor died and I have lots of processed garden grown pumpkin in the freezer that defrosted and I can't let go to waste!  This recipe from a bookmark a decade ago from the Heart Association recommends I eat more sugar than I'd typically eat for breakfast along with dairy milk.  This works with any other sweetener or dairy free milk which is more my taste.  The pumpkin and spices along with the slow cooked oats are what makes this good... the dairy and refined sugar isn't really need but for fussier guests I follow as directed!

2 cups uncooked steel cut oats
1/2 cup light brown sugar, firmly packed
1 1/2 tablespoons ground cinnamon
1/4 teaspoon ground nutmeg
1 cup canned pumpkin
6 cups water
1 cup low fat half and half
1 cup raisins
1 teaspoon vanilla extract
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TOPPINGS
2 tablespoons light brown sugar, firmly packed
2 teaspoons light brown sugar, firmly packed
1/4 cup walnuts, chopped
1 tablespoon walnuts, chopped
1 teaspoon walnuts, chopped

1. Lightly spray a 3.5-4 quart slow cooker with cooking spray.

2. In a large bowl, stir together the oats, 1/2 cup brown sugar, cinnamon and nutmeg.  Stir in the pumpkin.  Gradually stir in the water and half and half.  Stir in the raisins and vanilla.

3. Ladle the mixture into the slow cooker.  Cook, covered, on low for 7.5-8.5 hours.  Serve topped with the remaining brown sugar and walnuts.

Notes: Refrigerate any leftover oatmeal for up to 3 days.  Put the desired amount in a microwaveable bowl, cover it and reheat it in the microwave at 100% power (high) adding a bit of fat free milk as necessary for the desired consistency.  (The chilled oatmeal will have thickened).

​My slow cooker is out so I figured I should use this time at home to make some staples I can freeze and enjoy later.  This classic for baked beans did not disappoint.  It was so easy; I soaked the beans one night, put it all together early in the morning and let it cook all day.  The result is a rich almost caramel like saucy bean. 
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The beans held their shape quite well and the sauce was nice and thick.  It makes a big batch so I put some in the fridge and portioned the rest away in the freezer for a future more hectic day.

I didn't have savory so used some sage instead.  I couldn't find my whole cloves so I used a pinch of ground; turned out all good. 

Vegetarian Baked Beans
Not Your Mother's Slow Cooker Cookbook, Beth Hensperger & Julie Kaufmann

​1 pound dried white navy beans
1/4 cup ketchup
1/4 cup pure maple syrup
1/4 cup molasses
1 1/4 teaspoons dried summer or winter savory, or 2.5 teaspoons chopped fresh
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1 medium sized white onion, peeled, left whole, scored with an  in the root end, and studded with 4 cloves
boiling water to cover
1/2 cup butter, cut into pieces

1. Rinse the beans in a colander under cold running water; pick over for damaged beans and small stones.  Transfer to the slow cooker.  Cover with cold water by 2", soak overnight and drain.

2. Cover the beans with fresh water by 3".  Cover and cook on HIGH for 1 1/2 hours, until still undercooked.  Drain.

3. Return the beans to the cooker and add the ketchup, maple syrup, molasses, savory, baking soda, salt and pepper; stir to mix well.  Press the whole onion down into he center of the beans.  Add boiling water to cover by 1/2"; stir gently.  Cover and cook on HIGH to bring to a boil, then reduce the heat to LOW and cook until the beans are soft, thick, and bubbling, 10-12 hours.
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4. Remove the onion and stir in the butter until melted.  Taste for seasoning and serve hot.

​2/3 cup coarse, stone ground corn grits
1 1/2 cups water
1 cup evaporated milk
1 teaspoon salt
1 cup mashed cooked pumpkin or winter squash (blue hubbard or butternut) or canned pumpkin
a few grinds black pepper
1/4 cup unsalted butter
1/2 cup cheddar cheese, shredded

​1. Combine the grits and some cold water in a bowl; the husks will rise to the top.  Drain in a mesh strainer.
2. Combine the grits, 1 1/2 cup water, evaporated milk, and the salt in the slow cooker.  With a wooden or plastic spoon, stir for 15 seconds.  Add the pumpkin and pepper, cover, and cook on HIGH for 3-3 1/2 hours or LOW 7-9 hours, until thick and creamy.
3. Stir in the butter and cheese, cover, turn off the cooker, and let the mixture rest for 10 minutes to melt the butter and cheese.  Serve immediately.