Acorn squash in my oatmeal? Yup, that sweet nutty flavor is warming and delicious in oatmeal and a great way to add loads of nutrients into your breakfast to start your day!
Acorn squash contains powerful antioxidants and anti-inflammatory properties! It’s also packed with fiber, Vitamin C as well as magnesium and potassium. It helps regulate your blood sugar which helps keep the weight off and conquers those cravings! Winter squash has also been shown to have clear potential in the prevention and treatment of cancer.
My kids loved this hearty, filling breakfast. I may not have mentioned it was made of squash until after their plates were cleaned empty! They’re getting there…
|Prep Time||20 minutes|
|Cook Time||70 minutes|
- 1 whole acorn squash
- 1 tablespoon coconut oil or ghee melted
- 2 1/2 cups rolled oats
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons baking powder
- 1 1/4 teaspoon fresh grated ginger or 1/2 teaspoon dried
- 1/4 teaspoon nutmeg
- 1/4 teaspoon sea salt
- 1 can coconut milk
- 1/3 cup raw honey or pure maple syrup
- 2 teaspoons vanilla extract
- 1 cup apple peeled and grated
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans or walnuts
- Preheat oven to 375°.
- Half acorn squash, scrape out the seeds, and brush with oil or ghee.
- Place flesh side down on baking sheet and bake for 35 minutes until soft.
- Meanwhile, in a large bowl, combine oats, cinnamon, baking powder, ginger, nutmeg, and salt.
- When squash is soft, remove skin and mash in a medium bowl until smooth. Add coconut milk, honey, vanilla and apple.
- Add wet ingredients to dry ingredients and stir. Place into a greased casserole dish and press mixture down with a spoon.
- Sprinkle nuts and cranberries on top.
- Lower oven to 350° and bake for 35 minutes.
- Allow to cool for 10 minutes and serve.
*This recipe was inspired by Oh She Glows Carrot Cake baked Oatmeal.