Butternut squash oatmeal

Squash season is at it’s peak at the moment so I’m eating something with pumpkin/squash almost every day.

As I had some leftover butternut squash in my fridge from last nights soup when I was about to make my oatmeal this morning I though ‘Why not use some of it for my breakfast as well?’

I know that a while back zucchini oats were a big hype and to be honest I never liked it. Zucchini just doesn’t go with sweet stuff for me. But squash just like sweet potato and carrots has something sweet about it anyways so I guess that why it works so much better with oats than zucchini and it still gives you that veggie for breakfast if that is what you’re looking for.

So this makes a perfect breakfast for a cozy fall morning.

As it’s quite hard to find pumpkin spice in Germany I always make my own mixture according to the recipe by the sweet Angela from Oh She Glows.

Print Recipe
Butternut squash oatmeal
Delicious creamy oatmeal perfect for those crisp fall mornings.
Prep Time 5 minutes
Cook Time 10 minutes
Servings
person
Ingredients
Prep Time 5 minutes
Cook Time 10 minutes
Servings
person
Ingredients
Instructions
  1. Grate your squash until you have about 1 cup of shreds.
  2. Place the oats and the pumpkin pie spice (link to the recipe see above) into a pot and mix it.
  3. Pour 1 1/2 cups of water over the mixture and heat it up. Let it cook until it reaches a sticky texture.
  4. Add in the plant milk and let cook again until you like the texture. You can add more milk or water if needed.
  5. I find that the butternut squash already sweetens the oats enough but if you like it a little sweeter you can add in some maple syrup with the plant milk.
  6. Top it with your favorite toppings. I added some granola, cacao nibs, maple syrup and peanut butter.
  7. Enjoy!
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