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Slow Cooker Butternut Squash Oatmeal

This slow-cooker butternut squash no-oatmeal is the best warming breakfast for those who are tired of regular oatmeal, as well as those who can't consume gluten or follow a vegan diet. 

Prep Time 20 hours
Serves: 6
Difficulty Level: Low
Slow Cooker Butternut Squash Oatmeal Image Source: Upandalive.com
Ingredients for Butternut Squash Oatmeal:
Raw walnuts - 1/2 cup
Raw almonds - 1/2 cup
Butternut squash - 1 medium (peeled and cubed)
Apples - 2 (peeled and cubed)
Ground cinnamon - 1 tsp.
Nutmeg - 1/2 tsp.
Coconut sugar - 1 tbsp.
Coconut milk - 1 cup plus a splash (for topping)
Currants - for topping
Flaked coconut - for topping
Maple syrup - for topping
Method of preparing the Butternut Squash Oatmeal:
  1. Soak the almonds and walnuts for 12 hours. Cover them completely with water and add a dash of salt.
  2. After soaking, rinse the nuts and blend them in a food processor, until they attain a similar consistency to flour.
  3. Add your butternut squash, apples, cinnamon, nutmeg, ground-up nuts, coconut sugar, and coconut milk to the slow cooker.
  4. Cook the ingredients for 8 hours on low.
  5. Mash the oatmeal with a potato masher.
  6. Add toppings to the oatmeal and serve.
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