Butternut Squash Oatmeal

I’m a huge advocate for incorporating vegetables into every meal, even the sweet ones. You could say it’s one of my specialties, my niche. 

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My second child just turned 6 months old. This means we have officially entered the first phase of eating: the introduction of solids. If you’ve been following along with my food journey, you know how much fun I had feeding my first daughter. (You can see my recipes here.) This time has been no different. Here, I roasted up a beautiful butternut squash and used half for my daughter and the other half for the rest of the family.

I added the puree to oatmeal because I knew the flavors would work wonderfully. The hints of cinnamon and ginger beautifully accent this heart healthy, fueling breakfast. Nutmeg, cloves, turmeric, or cardamom would also be fantastic spice selections to add. This seasonal squash blesses the oatmeal with such a rich nutrient profile. And once you’ve braved this recipe and enjoyed the heck out of it, join in me in adding cauliflower into your oatmeal (no, I’m not joking-told ya it’s my thing).

BUTTERNUT SQUASH OATMEAL

*Makes 1 Serving

Ingredients:

1/4 cup roasted butternut squash
1/2-1 cup plant milk (amount depends on desired consistency).
1/3 cup whole rolled oats
1 Tbsp. Chia seeds
1 Tsp. Cinnamon (or more to taste)
1/8 Tsp. Ground Ginger
Pinch of sea salt
1 Tbsp. Maple syrup

Garnish:

Coconut palm sugar
Shaved almonds
Unsweetened shredded coconut

Directions:

In a blender, blend the squash and only 1/2 cup milk of choice.

In a pot, add the oats, chia seeds, cinnamon, ginger, and salt. Pour in the squash and milk purée. Cook the oatmeal on a medium heat for 5 minutes or so, stirring occasionally. Add more milk at this point if you prefer thinner oatmeal (I do). If you like it nice and heavy, leave as is.

Stir in the maple syrup and cook for another couple of minutes. Remove from heat and garnish with a sprinkle of coconut palm sugar, nuts or seeds, coconut, fresh or dried fruit, hemp hearts, etc.

What are your favorite ways to add vegetable servings to your meals?

Discover more sweet and savory breakfast recipes: The Cauliflower Smoothie, Green Smoothie Oatmeal Muffins, and Zucchini Banana Bread Overnight Oats. Try Chantal’s cauliflower oatmeal hack here


CHANTAL URBINA is a registered Massage Therapist and Culinary Nutrition Expert. She is passionate about living a life full of health, love, and happiness and that all three start with our diet. “Nature’s healing properties will never cease to amaze me and it inspires me day after day to create and share recipes made with only real whole foods.”

Connect with Chantal // www.nutty4nutrition.com, Instagram, and Facebook.

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