Give ordinary oatmeal a sweet and savory makeover!
Looking for a prefect pre-workout meal that provides tons of lasting energy? Look no further! Sweet Potato Oatmeal is comprised of complex carbs that provides lasting energy due to high fiber content, and tons of nutrients. Superfood sweet potato lends a sweet, earthy flavor to this easily prepared breakfast. Combine ingredients in your slow cooker and sit back while your delicious, energizing meal simmers away!
Slow Cooker Sweet Potato Oatmeal
- 1 cup steel cut oats
- 2 cups milk low-fat
- 2 cups water
- 1 cup sweet potato grated or 1/2 cup cooked and mashed sweet potato
- 2 tablespoons sweetener unrefined, more or less to taste, I used coconut palm sugar.
- kosher or sea salt to taste
- 1/2 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- Combine all ingredients in the slow cooker, cover and cook on low 2 to 2 1/2 hours, or until desired consistency is reached.
- If desired, add diced nuts and raisins.
- STOVETOP METHOD: Add all ingredients to a medium saucepan, bring to a boil, reduce heat to a simmer and cook approximately 20 - 25 minutes, or until desired consistency has been reached.
Have you made this recipe?
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Can you make this ahead and then reheat for the week each day?
Denise, I have never had as leftovers, but should work fine. You may need to add a little more milk when reheating.
Thanks a bunch!!
Denise, I vote for you as mother of the year!!!! Honey Boo Boo Child has nothing on you…haha!!! Love your blog!!!
I absolutely love this recipe!! It came out so sweet using real maple syrup. I alos used closer to two cups of shredded sweet potato and found that it wasn't necessary to add milk when reheating the leftovers. Thank you so muhc for all of these wonderful recipes.
Heather, GREAT! You are so welcome. 🙂
Can you use quick oats?
Missy, You can, we just prefer old-fashioned or steel cut. 🙂
You can, but they may come out softer than old fashioned or steel cut oats.
I would be the only one eating this at my house, it sounds wonderful. Wondering if anyone has ever made something like this and frozen the extra servings for another time.
I made this on the stove top and used unsweetened almond milk instead of dairy and it was outstanding!
I wonder how it would work if I tried to double this recipe for the crockpot?
Shannon, I should work fine! I haven't doubled the recipe but should be Ok.
I made this the other day and it turned out wonderful! I can't even begin to tell you how delicious it was. Even my husband loved it. The only thing I didn't do was to add any sweetener while it was cooking, so we had to add it after and it wasn't as good. Next time (and believe me, there WILL be a next time), I'll add the sweetener while cooking it! It had a very creamy texture and really almost tasted like pumpkin pie! It didn't last long in my house, that's for sure!
Please tell me that “143 g” of sugar at the top is a typo!!
We’ve updated the data to read 14g. Thanks for letting us know!
Can I use canned pumpkin?
Hi, Gail. If you prefer pumpkin instead of sweet potato, then I think you might like this recipe for Slow Cooker Pumpkin Custard Oatmeal instead: https://skinnyms.com/slow-cooker-pumpkin-custard-oatmeal/
I dont like oatmeal but willing to try ,love sweet potatos