Warm & Wholesome: The Ultimate Overnight Crockpot Butternut Squash Oatmeal Recipe for Fall
Imagine waking up to the irresistible aroma of autumn spices and creamy goodness, without lifting a finger in the kitchen. This crockpot butternut squash oatmeal isn’t just a recipe; it’s an experience. It’s your ticket to a bone-warming, incredibly easy, and undeniably delicious fall breakfast that cooks to creamy perfection while you dream. Say goodbye to rushed mornings and hello to a cozy start to your day, filled with the wholesome flavors of the season.
Why Your Slow Cooker is Your Best Friend for Breakfast
My slow cooker has become an indispensable appliance, especially as the days grow shorter and my to-do list seems to get longer. There’s something inherently comforting about knowing dinner is simmering away, but the real game-changer for me has been using it for breakfast. Specifically, I’ve fallen head over heels for slow cooker oatmeal, and this butternut squash version has quickly become a seasonal favorite.
The beauty of overnight slow cooker oats lies in its unparalleled convenience. You simply combine all your ingredients the night before, set it, and let the magic happen while you sleep. Imagine the luxury of waking up to a house permeated by the cozy, sweet scent of cinnamon, nutmeg, and ginger, and a warm, ready-to-eat meal waiting for you. No more scrambling for breakfast ingredients or staring blankly into the fridge—just pure, effortless morning bliss. It’s a fantastic way to ensure you start your day with a nutritious and satisfying meal, even on the busiest of mornings.
With prime pumpkin and butternut squash season in full swing, it was only natural to combine my love for overnight oats with the rich, earthy sweetness of butternut. This recipe transforms humble steel cut oats into a luxurious, healthy, and incredibly flavorful breakfast, infused with the vibrant hues and tastes of autumn.
Crafting Your Perfect Butternut Squash Oatmeal: Simple Steps for Maximum Flavor
Making this crockpot butternut squash oatmeal truly couldn’t be easier. The process is straightforward, requiring minimal effort for maximum reward. Here’s a quick overview of how this delightful autumn breakfast comes together:
- **Prepare the Squash:** First, you’ll need to peel, deseed, and dice your butternut squash. While it might seem like the most time-consuming part, it’s actually quite simple. Aim for roughly 2 cups of diced squash, which is about half of a medium-sized butternut.
- **Combine Ingredients:** Once your squash is ready, simply toss it into your slow cooker along with the steel cut oats, maple syrup, warm fall spices (cinnamon, nutmeg, ginger), a touch of salt, vanilla extract, and water.
- **Give it a Good Stir:** Ensure all ingredients are well combined. This helps distribute the flavors evenly and prevents the oats from clumping at the bottom.
- **Set and Forget:** Cover your slow cooker and set it to cook on low for 6 to 8 hours. If you’re in a bit more of a hurry, you can cook it on high for 5 to 7 hours, or until the oats are tender and the butternut squash is soft enough to mash easily with a fork.
- **Mash and Serve:** In the morning, open the lid to a fragrant, creamy breakfast. Use a potato masher or a large spatula to gently mash the cooked butternut squash directly in the slow cooker. Stir it thoroughly to incorporate the squash into the oats, creating a beautifully uniform texture and color.
And just like that, your warm and wholesome oatmeal breakfast is ready! I personally love to top mine with a handful of crunchy pecans, a sprinkle of brown sugar for extra sweetness, and a generous splash of coconut milk for added creaminess. This slow cooker method truly takes the fuss out of making oatmeal, leaving you with more time to savor your morning.
Key Ingredients You’ll Need for This Delightful Breakfast
Gathering your ingredients is the first step to this heartwarming meal. Most of these are pantry staples, especially if you enjoy fall baking!
- **Butternut Squash:** ½ of a medium butternut squash, about 2 cups diced. This provides natural sweetness, a creamy texture, and a boost of nutrients.
- **Steel Cut Oats:** 1 cup. Essential for the slow cooker method, as they hold their shape beautifully and don’t turn mushy like rolled oats.
- **Maple Syrup:** ¼ cup. For natural, rich sweetness that complements the squash and spices perfectly.
- **Cinnamon:** 1 tsp. A classic fall spice that brings warmth and comfort.
- **Salt:** ½ tsp. Balances the sweetness and enhances all the flavors.
- **Vanilla Extract:** ½ tsp. Adds depth and a lovely aromatic note.
- **Ground Nutmeg:** ¼ tsp. Another quintessential fall spice, offering a slightly sweet and woody flavor.
- **Ground Ginger:** ¼ tsp. Provides a gentle zing and another layer of warmth.
- **Water:** 3 cups. The liquid base for cooking the oats and squash to perfection.
- **To Serve (Optional Toppings):** Pecans, brown sugar, and your milk of choice (coconut milk, almond milk, or dairy milk are all excellent options).
Helpful Kitchen Tools for Your Slow Cooker Adventure
While the recipe is simple, having the right tools can make the process even smoother:
- **Crockpot Slow Cooker:** An essential for this “set it and forget it” breakfast. Any standard 6-quart slow cooker will work perfectly.
- **Measuring Cups and Spoons:** For accurate ingredient measurements.
- **Chef’s Knife:** For safely and efficiently peeling and dicing the butternut squash.
- **Serving Bowls:** To beautifully present your delicious, warm oatmeal.
- **Potato Masher or Large Spatula:** For easily mashing the cooked butternut squash into the oats.
Frequently Asked Questions About Slow Cooker Butternut Squash Oatmeal
Can I use pre-cut or frozen butternut squash?
Absolutely! Using pre-cut fresh butternut squash can save you a few minutes of prep time. If using frozen butternut squash, you can add it directly to the slow cooker without thawing. It might release a bit more water, so your oatmeal might be slightly thinner, but the taste will still be fantastic. No need to adjust cooking times significantly.
Why steel cut oats instead of rolled oats?
Steel cut oats are ideal for slow cooking because their hearty, chewy texture holds up well over long cooking times. Rolled oats, or instant oats, tend to break down and become mushy in the slow cooker, especially overnight. For a creamy, toothsome texture, steel cut oats are definitely the way to go for this healthy oatmeal recipe.
Can I make this recipe vegan or dairy-free?
Yes, this recipe is naturally vegan and dairy-free if you use water as the primary liquid and opt for plant-based milk for serving (like coconut milk, almond milk, or oat milk). The ingredients listed already accommodate a plant-based diet, making it a versatile option for everyone.
How can I adjust the sweetness?
The ¼ cup of maple syrup provides a moderate sweetness that allows the natural flavor of the butternut squash to shine. If you prefer a sweeter oatmeal, you can increase the maple syrup to ½ cup, or add a drizzle of honey or brown sugar when serving. For less sweetness, reduce the maple syrup to just 2 tablespoons.
What are some other topping ideas?
While pecans, brown sugar, and milk are classic, feel free to get creative! Other delicious toppings include:
- Toasted pumpkin seeds or sunflower seeds for extra crunch.
- Dried cranberries or chopped dried apricots for a touch of tartness.
- Sliced fresh apples or pears for added texture and fruitiness.
- A dollop of Greek yogurt (dairy or non-dairy) for protein and creaminess.
- A sprinkle of shredded coconut.
- A drizzle of nut butter (almond, peanut, or cashew).
How do I store leftovers?
Leftover crockpot butternut squash oatmeal can be stored in an airtight container in the refrigerator for up to 3-4 days. When reheating, you might need to add a splash of water or milk to reach your desired consistency, as the oats will continue to absorb liquid and thicken.
Explore More Fall Flavors and Easy Crockpot Recipes
If you’re loving the convenience and deliciousness of slow cooker recipes, we’ve got plenty more where that came from! Don’t forget about our slow cooker butternut squash soup, another incredibly easy and comforting crockpot recipe that makes fantastic use of seasonal butternut squash. It’s perfect for a chilly evening!
Love crockpot recipes? Check out some more of our fall favorites below. These recipes make meal prep and cooking so much simpler!
- **Crockpot Caramel Apple Cider:** Hands down our favorite fall drink! This recipe requires super easy prep and fills your home with an amazing aroma. Perfect for entertaining or a cozy night in.
- **Crockpot Chicken and Dumplings:** A true comfort food classic. Tender chicken, fluffy dumplings, and a rich, savory broth, all made effortlessly in your slow cooker.
- **Creamy Crockpot Macaroni and Cheese:** This homemade macaroni is always a hit with people of all ages. Indulgent, cheesy, and incredibly easy to prepare for a crowd or a weeknight meal.
- **Crockpot Apple Cobbler:** Can you say easy dessert? This apple cobbler made in the crockpot is SO good and SO easy to put together. It’s a wonderful way to enjoy fresh fall apples.
Crockpot Butternut Squash Oatmeal
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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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
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Peel, deseed, and roughly chop butternut squash.
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Add butternut squash and all other ingredients to a slow cooker and stir well to combine.
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Cook on low for 6 to 8 hours (or on high for 5 to 7 hours), until the steel cut oats are tender and the butternut squash is fork-tender.
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Use a potato masher or a large spatula to roughly mash the cooked butternut squash into the oats. Stir again to evenly incorporate the mashed squash throughout the oatmeal for a creamy consistency.
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Serve warm, optionally topped with crunchy pecans, a sprinkle of brown sugar, and a splash of your favorite milk. Enjoy your delicious and effortless fall breakfast!
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
