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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!
Prep Time
5
minutes
mins
Cook Time
4
hours
hrs
Total Time
4
hours
hrs
5
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
4
servings
Calories:
244
cal
Author:
Amanda Formaro
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:
1
cup
|
Calories:
244
cal
|
Carbohydrates:
48
g
|
Protein:
7
g
|
Fat:
2
g
|
Sodium:
304
mg
|
Potassium:
291
mg
|
Fiber:
6
g
|
Sugar:
13
g
|
Vitamin A:
7440
IU
|
Vitamin C:
14.7
mg
|
Calcium:
88
mg
|
Iron:
2.2
mg