Maple & Squash Oatmeal
If any of you have worked night shifts for your job, you understand how my schedule works. I have the morning/early afternoon to cook or do whatever else I want. I have been waiting for my surfboard to be fixed, so lately I haven’t been going to the beach before work. Instead, I have been eating lots of breakfast food. It is kind of nice because I only have to buy food for breakfast, but then get free “family meal” at work and lunch/dinner and snack throughout the night. It has definitely been saving me money.
This oatmeal is an awesome way to get rid of all your winter squash that are piling up (like my mom’s). I love infusing oatmeal, you can practically put whatever you want in it! Remember the Chocolate Brownie Oatmeal from The Picky Eater? YUM! This one has a smooth, creamy texture with a sweet hint of pumpkin and other squash. Perfect for a cold winter day.
Note: To make the squash puree, roast the squash halves at 375F until soft (about 30 minutes).
Maple & Squash Oatmeal
Ingredients
- 1 cup dried oats
- 1 cup squash puree pumpkin, butternut, etc.
- 1/2 cup dark brown sugar
- 2 tsp vanilla extract
- 1/2 tbsp cinnamon
- 1/4 cup milk
- 2 tbsp maple syrup
Instructions
- In a medium pot, cook 1 cup of dried oats according to the package directions.
- Stir in the squash puree, sugar, vanilla cinnamon and milk until combined.
- Drizzle with maple syrup before serving.
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