Crockpot Overnight Sweet Potato Oatmeal

Ingredients

• Nonstick cooking spray (For greasing the Crockpot)
• 1 cup Steel-cut oats (Use regular steel-cut oats)
• 4 cups Water
• 1 Sweet potato (Medium; peeled and halved lengthwise)
• 0.25 cup Packed light brown sugar (Packed)
• 1 tsp Cinnamon
• 0.25 tsp Nutmeg
• 0.5 tsp Salt
• 2 tbsp Salted butter (Divided between the sweet potato halves)
• 1 tsp Vanilla extract
• Milk or cream (Optional, for serving; use milk or cream)
• Pecans (Optional, chopped, for serving)
• Granola (Optional, for serving)
• Maple syrup (Optional drizzle, for serving)

Steps

1. 1

   Grease the Crockpot with nonstick cooking spray.

2. 2

   Add the steel-cut oats, water, and salt to the Crockpot. Stir to combine.

3. 3

   Peel the sweet potato and cut it in half lengthwise. Place the halves on top of the oats with the cut sides facing up.

4. 4

   Sprinkle the brown sugar, cinnamon, and nutmeg over the sweet potato halves.

5. 5

   Divide the salted butter between the two sweet potato halves. Do not stir.

6. 6

   Cover and cook on Low for approximately 7 hours, until the oats and sweet potato are tender. Slow cookers vary; check tenderness the first time you make it. The sweet potato halves may still look intact but should mash easily.

7. 7

   Mash the sweet potato directly into the oatmeal.

8. 8

   Add the vanilla extract and stir thoroughly.

9. 9

   Let stand for 5–10 minutes, then serve. Add milk or cream, chopped pecans, granola, or a drizzle of maple syrup if desired.

Notes

Use regular steel-cut oats for this overnight version. The source does not specify quantities for the optional serving toppings.

Nutrition per serving

• breakfast
• vegetarian
• slow-cooker
• overnight
• gluten-containing
• comfort food