I wanted to kick this morning off with something sweet, healthy, and delicious. It’s a chilly one out there (well, for California anyway), and I’m feeling the need for something toasty warm. Also, it’s my birthday and I wanted to make it a little extra special with a new oats recipe! Seeing as cake and birthday treats are definitely happening later today, I decided to see if I could incorporate some healthy fats, protein, fiber, and veggies into my breakfast. So, that’s exactly what I did with this bowl of Butternut Squash Oats.
I like to keep the base of my oats pretty much the same regardless of what I’m adding or topping it with. Coconut milk is my go-to liquid because I prefer its flavor to regular milk and almond milk, and love the extra healthy fats it includes to whatever I’m making! I also like using homemade walnut milk for some added richness and flavor, but I kept this recipe a little more neutral with coconut milk. My “grains” are oats, chia seeds, and hemp seeds to add a bunch of fiber, omega-3’s, and extra plant-based protein, without adding supplements. If I want to add some sweetness, which let’s be honest, I usually do, I use maple syrup for a neutral-tasting, vegan, refined-sugar free sweetener.
To make my oats a little more seasonal, nutritious, and delicious this morning, I mixed grated butternut squash to my oats base, and topped them with pieces of butternut squash sauteed in coconut oil, cinnamon, ginger, and nutmeg. Butternut squash is chalk full of fiber, vitamin A, vitamin C, and potassium, and also, it tastes great. I have to say, it’s probably my favorite of all the squash varieties (sorry, pumpkin), so it’s only logical to add it to the most important meal of the day!
To serve, I topped my bowl with Wild Friends Sugar Cookie Peanut Butter (literally my favorite peanut butter ever) and Purely Elizabeth Maple Almond Butter Granola (also absolutely incredible), in addition to the butternut squash pieces mentioned earlier. This oat recipe is delicious, but adding these toppings just took it to a whole other level. The sugar cookie peanut butter brings more of that cinnamon-like flavor, but with the richness of the nut butter. The maple almond butter granola brings additional sweetness and fullness, while adding a crunch to the texture of the bowl.
However you decide to top these oats, I hope you enjoy this filling and tasty breakfast treat!
Butternut Squash Oats:
~Makes 2 servings
- 1 2/3 cup Unsweetened Coconut Milk
- 1/4 cup oats
- 1 tbsp chia seeds
- 3 tbsp hemp seeds
- 1/3 cup grated butternut squash
- 1/4-1/2 tsp cinnamon
- 1/8 tsp ginger
- 1/8 tsp ground nutmeg
- 1 tsp pure maple syrup
- 1/2 tsp vanilla extract
- An extra 1/4-1/2 cup chopped butternut squash, sauteed in coconut oil, cinnamon, ginger, and nutmeg for topping.
- Heat coconut oil in medium saucepan until bubbles start forming around rim of pan.
- Whisk in oats, chia seeds, hemp seeds. Then add spices and maple syrup and whisk together.
- Allow to thicken part way, whisking occasionally, for about five minutes. Then add grated butternut squash and mix in.
- Simmer for about 7 minutes, whisking occasionally, allowing the oats to thicken.
- Serve immediately with desired toppings. Enjoy!