Crockpot Butternut Squash Oatmeal

Looking for a bone-warming fall breakfast recipe that’s as easy as it is tasty? This crockpot butternut squash oatmeal is your answer, filling your house with the delicious aroma of autumn and cooking into creamy perfection while you sleep!

Crockpot Butternut Squash Oatmeal

My slow cooker is a stable appliance this time of year. Something about the cold weather combined with an increasingly long to-do list has me relying on my crockpot to cook for me.

Usually, the meal of choice for cooking in the crockpot is dinner, but I recently started using it to cook my oatmeal overnight and have fallen in love with the result.

I wake up to a house filled with the cozy aroma of grains and spices, and of course, a warm meal ready to go when I roll out of bed! With it being prime pumpkin and squash season, today we’re doing a deliciously healthy take on my favorite overnight oats, throwing in some cubed butternut!

Making this crockpot butternut squash oatmeal couldn’t be easier. You’ll just chop up your butternut squash and throw it in the slow cooker along with the rest of the ingredients.

Give it a good stir and cook on low for 6 to 8 hours, or until the oats or cooked and butternut is soft. Roughly mash butternut to incorporate it into the oats, and serve!

I love to top mine with pecans, brown sugar, and a touch of coconut milk. (For an overnight oat option without the slow cooker, try out this Apple Pie Overnight Oats recipe!)

To make this Crockpot Butternut Squash Oatmeal you’ll need:

• ½ of a butternut squash, about 2 cups diced
• 1 cup steel cut oats
• ¼ cup maple syrup
• 1 tsp cinnamon
• ½ tsp salt
• ½ tsp vanilla extract
• ¼ tsp ground nutmeg
• ¼ tsp ground ginger
• 3 cups water
• To serve: pecans, brown sugar, milk

Kitchen tools you may find useful:

• Crockpot slow cooker
• Measuring cups and spoons
• Chef’s knife
• Serving bowls

Don’t forget about our butternut squash soup, another easy crockpot recipe using butternut squash!

Love crockpot recipes? Check out some more of our favorites below!

• Crockpot Caramel Apple Cider– hands down our favorite fall drink, and it calls for super easy prep!
• Crockpot Chicken and Dumplings– a comfort food classic right here.
• Creamy Crockpot Macaroni– this homemade macaroni is always a hit with people of all ages.
• Crockpot Apple Cobbler– can you say easy? This apple cobbler in the crockpot is SO good and SO easy!

Crockpot Butternut Squash Oatmeal

This Crockpot Butternut Squash Oatmeal will fill your house with the delicious aroma of autumn and cooks into creamy perfection while you sleep!

5 from 11 votes

IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Print It Rate It Save ItSaved!

Cook ModePrevent your screen from going dark

Course: Breakfast

Cuisine: American

Servings: 4 servings

4 hours hrs 5 minutes mins

Calories: 244

Author: Amanda Davis

Ingredients

• ▢ 2 cups butternut squash about 2 cups diced- about half of a butternut squash
• ▢ 1 cup steel cut oats
• ▢ ¼ cup maple syrup
• ▢ 1 tsp cinnamon
• ▢ ½ tsp salt
• ▢ ½ tsp vanilla extract
• ▢ ¼ tsp ground nutmeg
• ▢ ¼ tsp ground ginger
• ▢ 3 cups water
• ▢ To serve: pecans, brown sugar, milk of choice

Instructions

• Peel, deseed, and roughly chop butternut.
• Add butternut and all other ingredients to a slow cooker and stir.
• Cook on low for 6 to 8 hours (high for 5 to 7 hours), or until oats and soft and butternut is fork-tender.
• Use a potato masher or large spatula to roughly mash butternut. Stir to evenly incorporate.
• Serve warm, optionally topped with pecans, brown sugar, and milk.

Nutrition

Serving: 1cup | Calories: 244cal | Carbohydrates: 48g | Protein: 7g | Fat: 2g | Sodium: 304mg | Potassium: 291mg | Fiber: 6g | Sugar: 13g | Vitamin A: 7440IU | Vitamin C: 14.7mg | Calcium: 88mg | Iron: 2.2mg

Tried this Recipe? Pin it for Later!Follow on Pinterest @AmandasCookin or tag #AmandasCookin!