Looking for a bone-warming fall breakfast recipes that’s as easy as it is tasty? These Crockpot Steel Cut Oats with Butternut Squash is your answer, filling your house with the warm aroma of autumn and cooking into creamy perfection while you sleep!
Prep: Peel, deseed, and roughly chop butternut. Add butternut and all other ingredients to a slow cooker and stir.
Cook: Cook on low for 6 to 8 hours, or on high for 5 to 7, until oats are soft and butternut is fork-tender.
Serve: Use a potato masher or large spatula to roughly mash butternut. Stir to evenly incorporate. Serve warm, optionally topped with pecans, brown sugar, and milk ( I love using rich canned coconut milk).