Ever wanted to start your day with something that feels like a hug in a bowl? That’s exactly what Crockpot Butternut Squash Oatmeal delivers – a warm, comforting breakfast that practically makes itself while you sleep. The magical combination of creamy oats and sweet, earthy butternut squash creates a breakfast that’s not just delicious but also packed with nutrition to power your morning.
The slow cooker does all the hard work overnight, meaning you’ll wake up to the most wonderful aroma and a perfectly cooked breakfast waiting for you.
Why This Recipe is Awesome
Crockpot Butternut Squash Oatmeal isn’t just another breakfast recipe – it’s a game-changer for busy mornings. The genius of this dish lies in its hands-off approach: you’ll spend just 10 minutes prepping the night before, and then wake up to a warm, ready-to-eat breakfast. Beyond convenience, the marriage of butternut squash and oatmeal creates a naturally sweet, nutrient-dense meal that keeps you satisfied until lunch.
The squash adds a velvety texture and subtle sweetness that transforms ordinary oatmeal into something special. What I particularly love about this recipe is how customizable it is. You can dress it up with different toppings each day of the week and never get bored.
Plus, it makes your kitchen smell like fall, regardless of the season!
Equipment needed: Slow cooker/crockpot, vegetable peeler, cutting board, knife, measuring cups
Crockpot Butternut Squash Oatmeal
Ingredients
- 1 cup steel-cut oats not quick oats or rolled oats
- 2 cups peeled and cubed butternut squash about half a medium squash
- 4 cups liquid can use water, milk, or a combination
- 2 tablespoons maple syrup plus more for serving
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Optional toppings: chopped pecans or walnuts additional maple syrup, a splash of milk or cream, dried cranberries, pumpkin seeds
Instructions
- Prepare your slow cooker by lightly coating the inside with cooking spray or butter. This prevents sticking and makes cleanup easier.
- Peel and cube the butternut squash into approximately 1/2-inch pieces. Smaller pieces will cook more thoroughly and blend better with the oatmeal.
- Add all ingredients to the slow cooker – oats, cubed butternut squash, liquid of choice, maple syrup, vanilla, cinnamon, nutmeg, and salt. Stir well to combine.
- Cover and set your slow cooker to low for 7-8 hours. The long, slow cooking process allows the squash to break down and the oats to become perfectly tender.
- Give everything a good stir when you wake up. The squash should be very soft and will partially dissolve into the oatmeal, creating a creamy consistency.
- Serve warm with your favorite toppings. A drizzle of additional maple syrup, a splash of milk, and some chopped nuts add wonderful texture and flavor.
Notes
- This oatmeal will keep in the refrigerator for up to 5 days. Simply reheat portions with a splash of milk.
- For a dairy-free version, use almond milk, oat milk, or water as your liquid.
- If you prefer a smoother texture, you can mash or blend some of the cooked butternut squash before stirring it back into the oatmeal.
- To save time, look for pre-cut butternut squash in the produce section of your grocery store.
- For extra protein, stir in a tablespoon of nut butter or a scoop of protein powder after cooking.
Calories & Nutritional Info
- Calories: Approximately 220 calories per serving (based on 6 servings)
- Carbohydrates: 42g per serving
- Protein: 6g per serving
- Fat: 2g per serving
- Fiber: 7g per serving
- This recipe is naturally vegan if made with plant-based milk
- Gluten-free if using certified gluten-free oats
Common Mistakes to Avoid
- Using the wrong type of oats – Only use steel-cut oats for this recipe. Quick oats or rolled oats will become mushy after 8 hours of cooking.
- Forgetting to grease the slow cooker – This leads to difficult cleanup and wasted oatmeal stuck to the sides.
- Cutting squash pieces too large – They won’t cook down properly and blend with the oatmeal.
- Opening the lid during cooking – This releases heat and extends cooking time unnecessarily.
- Adding too much liquid – Results in soupy rather than creamy oatmeal. Stick to the 4:1 liquid to oats ratio.
Alternatives & Substitutions
- Butternut squash alternatives: Sweet potato, pumpkin puree (use 1 cup instead of fresh squash), or even carrots can work as substitutes.
- Sweetener options: Replace maple syrup with honey, brown sugar, or coconut sugar. Adjust to taste.
- Spice variations: Try pumpkin pie spice, cardamom, or ginger for different flavor profiles.
- Protein boost: Stir in a scoop of your favorite protein powder after cooking, or add chia seeds or hemp hearts before cooking.
- Fruit additions: Add chopped apples, pears, or dried fruit like raisins or apricots for natural sweetness.
FAQs
Can I use quick oats instead of steel-cut oats?
No, quick oats or rolled oats will turn to mush in the slow cooker overnight. Steel-cut oats are essential for this recipe as they maintain their texture during the long cooking time.
Can I make this recipe ahead and freeze it?
Absolutely! This oatmeal freezes beautifully. Portion it into freezer-safe containers, leaving some room for expansion.
Thaw overnight in the fridge and reheat with a splash of milk.
My family doesn’t like butternut squash. Will they taste it in this recipe?
The butternut squash flavor is quite subtle, especially with the warming spices. Most people, even squash skeptics, find it delicious and often can’t identify the squash specifically.
What if my oatmeal is too thick in the morning?
Simply stir in a little more milk or water until you reach your desired consistency. The oatmeal continues to thicken as it cools.
Can I make this recipe on high for a shorter cooking time?
Yes, you can cook it on high for 3-4 hours instead. However, the overnight low method produces the best texture and allows the flavors to develop more fully.
Is this recipe suitable for babies or toddlers?
This makes an excellent baby or toddler food! Just omit the maple syrup for children under one year and ensure the texture is appropriate for your child’s eating abilities.
Final Thoughts
Crockpot Butternut Squash Oatmeal transforms breakfast from a rushed affair into something you’ll actually look forward to. There’s something magical about waking up to a warm meal that’s ready when you are. Not only will you save time in the morning, but you’ll also start your day with something nutritious and satisfying. Give it a try this week – your future self will thank you!
