Slow Cooker Sweet Potato Oatmeal

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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

This oatmeal has an earthy flavor and is packed with vitamins and other nutrients your body needs.
Prep Time10 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 40 mins
Course: Breakfast
Cuisine: Universal
Keyword: Budget-Friendly, Slow Cooker, Vegetarian
Servings: 6 people
Calories: 164kcal
Author: SkinnyMs.


  • Recommend 4-5 quart slow cooker.


  • 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.


The carbohydrates in this recipe are complex carbs that are stored and used as energy that lasts all day and are found primarily in the oats and sweet potato. Simple carbs cause an immediate spike in blood sugar and can be found in foods like pastries and candy.


Serving: 1cup | Calories: 164kcal | Carbohydrates: 45g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 56mg | Fiber: 5g | Sugar: 14g
SmartPoints (Freestyle): 6

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19 Comments on "Slow Cooker Sweet Potato Oatmeal"

  1. Denise Gronemeyer  October 8, 2012

    Can you make this ahead and then reheat for the week each day?

    • Skinny Ms.  October 8, 2012

      Denise, I have never had as leftovers, but should work fine. You may need to add a little more milk when reheating.

      • Denise Gronemeyer  October 9, 2012

        Thanks a bunch!!

        • Skinny Ms.  October 11, 2012

          Denise, I vote for you as mother of the year!!!! Honey Boo Boo Child has nothing on you…haha!!! Love your blog!!!

  2. Heather  January 8, 2013

    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.

    • Skinny Ms.  January 8, 2013

      Heather, GREAT! You are so welcome. 🙂

  3. Missy  April 19, 2013

    Can you use quick oats?

    • Skinny Ms.  April 19, 2013

      Missy, You can, we just prefer old-fashioned or steel cut. 🙂

    • SkinnyMs  March 6, 2014

      You can, but they may come out softer than old fashioned or steel cut oats.

  4. Janet Hartje  April 19, 2013

    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.

  5. Marci R  May 11, 2013

    I made this on the stove top and used unsweetened almond milk instead of dairy and it was outstanding!

  6. Shannon  November 24, 2013

    I wonder how it would work if I tried to double this recipe for the crockpot?

    • GaleCompton  November 25, 2013

      Shannon, I should work fine! I haven't doubled the recipe but should be Ok.

  7. Michele  March 6, 2014

    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!

  8. Carolyn  December 7, 2016

    Please tell me that “143 g” of sugar at the top is a typo!!

    • Kym Votruba  December 9, 2016

      We’ve updated the data to read 14g. Thanks for letting us know!

  9. Gail  September 6, 2017

    Can I use canned pumpkin?

  10. sandy  January 15, 2018

    I dont like oatmeal but willing to try ,love sweet potatos


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