Pumpkin pie for breakfast!

"Grandma Crow always cooks the best food," says Lucy. And no one can argue. We LOVE grandma's cooking. This trip, she treated us to squash (grown from seed this summer) cooked to perfection into a delicious porridge. YUM! An instant fall favorite. We will be making this again! Probably a lot this year since I have two squashes to bake and put into our freezer.

Pumpkin Pie Porridge

• 2 cups steel cut oats (you can substitute rolled oats in a pinch)
• 6-7 cups water 
• 1½ cups pumpkin or cooked squash
• ½ tsp salt

Add after cooking:

• 1 T pumpkin pie spice
• 1 T vanilla extract

Top with:

• ICE CREAM (suggested) AND/OR peanut butter powder, brown sugar, chopped nuts, fruit

Combine oats, water, pumpkin and salt in a slow cooker and stir until it's fully combined and there are no lumps of pumpkin. Cook on warm for 7-8 hours and then turn the slow cooker on the low setting and stir. Add the pumpkin pie spice and vanilla extract and let the oatmeal cook for about 15-30 more minutes to thicken it up if needed. Stir once more and then serve warm with a heaping spoon of ice cream in the middle.