- 6 cups fat-free milk
- 3 cups water
- 2 tablespoons maple syrup
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 2 cups steel cut oats
- 3 cups chopped butternut squash
- 2 tablespoons butter, cut into small pieces
- Cinnamon for garnish
Coat the bottom and sides of a 5 or 6 quart slow cooker with butter. Whisk together first five ingredients (milk through salt) until well blended. Add oats, squash and butter to milk mixture. Stir to blend. Cover and cook on low heat for 8 hours or 4 hours on high. Uncover and stir mixture to incorporate squash and liquids that have risen to the top.
Garnish with a sprinkle of cinnamon for serving.