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RECIPE
12 INGREDIENTS4 STEPS5HR 5MIN

Crockpot Steel Cut Oatmeal with Butternut Squash

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Looking for a bone-warming fall breakfast recipe that’s as easy as it is tasty? This Crockpot Steel Cut Oatmeal with Butternut Squash is your answer, filling your house with the warm aroma of autumn and cooking into creamy perfection while you sleep!
5HR 5MIN
Total Time

Live Eat Learn

Showing you how to make easy vegetarian recipes, one ingredient at a time.
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Ingredients

US / METRIC
Servings:
4
Serves 4
2 cups
1 cup
Steel-Cut Oats
1/4 cup
1 tsp
Ground Cinnamon
1/2 tsp
1/4 tsp
Ground Nutmeg
3 cups
Water
to taste
Pecans
(optional)
to taste
Brown Sugar
(optional)
to taste
Coconut Milk
(optional)

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Nutrition Per Serving

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CALORIES
238
FAT
2.6 g
PROTEIN
5.8 g
CARBS
49.3 g

Cooking Instructions

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Step 1
Add Butternut Squash (2 cup), Steel-Cut Oats (1 cup), Maple Syrup (1/4 cup), Ground Cinnamon (1 teaspoon), Salt (1/2 teaspoon), Vanilla Extract (1/2 teaspoon), Ground Nutmeg (1/4 teaspoon), Ground Ginger (1/4 teaspoon), and Water (3 cup) to a slow cooker and stir.
Step 2
Cook on low for 6 to 8 hours, or on high for 5 to 7, until oats are soft and butternut is fork-tender.

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Nutrition Per Serving
Calories
238
% Daily Value*
Fat
2.6 g
3%
Saturated Fat
0.6 g
3%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
49.3 g
18%
Fiber
5.8 g
21%
Sugars
14.7 g
--
Protein
5.8 g
12%
Sodium
311.8 mg
14%
Vitamin D
--
--
Calcium
79.2 mg
6%
Iron
2.4 mg
13%
Potassium
294.5 mg
6%
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