Ingredients
Main Ingredients
- 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 ground cloves
- ¼ tsp ground nutmeg
- 3 cups water (700 mL)
Optional Toppings
- Chopped pecans or other nuts
- Brown sugar or additional maple syrup
Instructions
- Prepare Ingredients: Peel and chop the sweet potatoes into roughly 1-inch chunks to ensure they cook evenly and become tender during the slow cooking process.
- Combine in Slow Cooker: Place the diced sweet potatoes into the slow cooker along with steel cut oats, maple syrup, ground cinnamon, vanilla extract, salt, ground cloves, ground nutmeg, and water. Stir gently to combine all ingredients.
- Slow Cook: Cook on high for 3 to 4 hours, or on low for 6 to 8 hours until the oats and sweet potatoes are tender and fully cooked. The slow cooker will develop a creamy oatmeal texture throughout this time.
- Mash Sweet Potatoes: Using a potato masher or fork, roughly mash the sweet potato chunks within the oatmeal to create a creamy consistency while leaving some texture.
- Serve: Serve the oatmeal warm, topped with optional chopped pecans or other nuts, and a sprinkle of brown sugar or extra maple syrup for added sweetness and crunch.
Notes
- Use steel cut oats for best texture; quick oats will become too mushy in slow cooking.
- Adjust the sweetness by adding more or less maple syrup according to your preference.
- For a vegan version, ensure your maple syrup is pure and no animal products are added as toppings.
- This recipe can be prepared overnight on low for a ready-to-eat breakfast in the morning.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated with a splash of water or milk to loosen the texture.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Breakfast
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
