Butternut Oatmeal

Butternut Oatmeal

A few weeks ago, I posted a recipe for Cinnamon and Brown Sugar Roasted Butternut Squash. You can find the recipe here! Still having some leftover, and trying to think of what the heck else I can do with this- I came up with an idea. What if I puree it, stick it in oatmeal, and top it with some fruit? Well, let me tell you.. I did that, and it turned out phenomenal. I love putting a twist on oatmeal. My favorite add-ins for oatmeal is usually just peanut butter, honey, and some cinnamon. Such a great combination. Buttttt, I was not disappointed with how this recipe turned out. This would be a super easy make-ahead breakfast. You could make it in a big batch, and divvy it up for your mornings. You could add in other fruits, or leave fruits out (depending on how you feel about fruit and it’s sugar contents)

So below, you will find the printable recipe card. Like I said, you could subtract the fruits, the maple syrup, add in honey, or another fruit. This oatmeal is yours for the taking!

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Butternut Oatmeal

Serving Size: 1 bowl

Ingredients

  • 1/2 c. Oats, I use Old Fashioned Oats
  • 1 c. Water
  • 1/4 c. Roasted Butternut Squash
  • 1/2 Banana, sliced
  • 1/4 c. Pomegranate seeds
  • 1/2 tbsp Maple Syrup

Instructions

  • Take the 1/4 c. roasted squash, and using any sort of blender tool (I used an immersion blender) puree the squash. It took me about 5 minutes. I had to scrape the squash out of the blades often.
  • Cook your oats according to the instructions on the container (mine said 1/2 c. oats to 1 c. water- microwave for 2:30 min)
  • Once your oats are cooked, mix in your pureed squash
  • Top with your sliced bananas, pomegranate seeds, and maple syrup
  • Enjoy!

Notes

The 1/2 c. Oats and the 1 c. Water are based on the instructions on my oatmeal container. Be sure to follow the cooking instructions on your container! It may require different quantities.

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