Slow Cooker Sweet Potato Oatmeal

This slow-cooker sweet potato oatmeal has everything you need to kickstart your day! Packed with cozy fall spices and a touch of sweetness, this feel-good breakfast practically cooks itself. Just toss everything in before bed, and wake up to the creamiest slow cooker steel-cut oatmeal ever!

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We’re all about set-it-and-forget-it breakfasts around here, and slow cooker sweet potato oatmeal is the real deal, friends. This cozy morning meal is the easiest way to supercharge your energy on chilly mornings (Bonus: it tastes like a sweet potato casserole!)

Get Ready to Fall In Love

• Less Sugar Required: Since sweet potatoes do most of the heavy lifting in the sweetness department, you don’t need all the usual excess sugar!
• Easy To Prep: Combine the ingredients in the evening, then let the slow cooker do all the work while you get your beauty sleep.
• Dress Up Or Down: With optional toppings like crunchy pecans or a sprinkle of brown sugar, you can make this oatmeal with sweet potatoes as fancy or as simple as you’d like.

Grab These Ingredients

This sweet potato oatmeal uses ingredients you likely already have sitting in your pantry! Jump to the recipe card for exact measurements!

• Sweet Potatoes: We’ll use these tubers to add natural sweetness and a gorgeous orange hue (oh, and a ton of vitamins A and C!).
• Steel-Cut Oats: Steel-cut oats provide a hearty texture and a long-lasting energy boost. (They’re usually in the breakfast cereals aisle, next to rolled and quick oats.)
• Maple Syrup: For a touch of natural sweetness and some bonus antioxidants, we’ll add pure maple syrup. You can also use agave or coconut sugar to keep your oats free of refined sugars.
• Spice Mix: Ground cinnamon, cloves, and nutmeg add a cozy, warming flavor and come with anti-inflammatory properties, so load up!
• Vanilla Extract: We’ll kick up the flavor with a dash of pure vanilla extract. You can also add other extracts (like almond, ginger, or hazelnut).
• Salt: A little pinch of salt goes a long way in balancing the sweetness.

Steel Cut Or Rolled?

When it comes to deciding between steel cut and rolled oats for this recipe, steel cut oats are the clear winner for this recipe. They’re less processed and retain a better shape, providing a chewy, hearty texture. Plus, they absorb liquid gradually, making them ideal for slow cooking. The result? Perfectly thick oatmeal that doesn’t turn mushy!

Let’s Make Oats!

Making slow cooker sweet potato oatmeal is as easy as pie (and it tastes like it too)! This is a quick overview, but you can jump to the recipe card for the full printable recipe.

1. Cook the sweet potatoes and other ingredients until tender.
2. Mash up the sweet potato pieces.
3. Serve warm, topped with chopped nuts and a sprinkle of brown sugar or your sweetener of choice.

For another sweet potato breakfast you’ll love, try my Sweet Potato Cinnamon Rolls!

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Slow Cooker Sweet Potato Oatmeal

5 from 11 ratings

By: Sarah Bond

Prep: 5 minutes minutes

Cook: 6 hours hours

Total: 6 hours hours 5 minutes minutes

Servings: 4 servings

This slow cooker sweet potato oatmeal has everything you need to kickstart your day! Packed with cozy fall spices and a touch of sweetness, this feel-good breakfast practically makes itself. Just toss everything in before bed, and wake up to the creamiest slow cooker steel cut oatmeal ever!

Ingredients 

1x2x3x

• ▢ 2 medium sweet potatoes, about 3 cups diced
• ▢ 1 cup steel cut oats, 160 g
• ▢ ¼ cup maple syrup, 60 mL
• ▢ 1 tsp ground cinnamon
• ▢ 1 tsp vanilla extract
• ▢ ½ tsp salt
• ▢ ¼ tsp each ground cloves and nutmeg
• ▢ 3 cups water, 700 mL
• ▢ Optional toppings: chopped pecans (or other nuts), brown sugar (or maple syrup)

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Instructions 

• Cook: Peel and chop 2 medium sweet potatoes into roughly 1-inch chunks. Add them to your slow cooker, along with all remaining ingredients.

  Slow cook on high for 3 to 4 hours, or on low for 6 to 8 hours*, until oats are tender and potatoes are fork-tender.
  
• Mash: Using a potato masher or a fork, roughly mash up the sweet potato pieces.
  
• Serve warm, topped with chopped nuts and a sprinkle of brown sugar.
  

Notes

*If cooking for the full 8 hours, I’d advise checking on it around 6 hours to ensure it has enough liquid. If your slow cooker has an auto-off or auto-warm function, set it for 6 hours to prevent scalding.

To cook this on the stove, add everything to a large pot, cover it, and let it simmer for 20 to 30 minutes, or until the oats are cooked and the sweet potato is tender.

For an extra creamy texture, add a splash of milk (regular or dairy-free) before serving or increase the water content slightly during cooking.

Add toppings (like nuts and fresh fruit) after cooking to keep them crunchy and fresh, but you can add dried fruits beforehand to soften them up.

Store any leftovers in an airtight container in the fridge for up to 4-5 days. When reheating, give the oats a good stir and add a splash of water (or milk) to get that creamy consistency back!

Freezer Storage: You can also portion out the oatmeal into freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

 

Nutrition

Serving: 1serving | Calories: 159kcal | Carbohydrates: 37g | Protein: 2.8g | Fat: 0.8g | Saturated Fat: 0.1g | Cholesterol: 0mg | Sodium: 315mg | Potassium: 40mg | Fiber: 3.3g | Sugar: 15.2g | Calcium: 28mg | Iron: 1mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!