Sweet and Savory Butternut Oatmeal

Surprise! You get two posts this week.

Why? Because I’m SO on top of things. Because I intended to post this recipe as a 30 second Instagram reel, but it turns out I still don’t have the update that went out three weeks ago. *sarcastic chef’s kiss*

This Sweet and Savory Butternut Oatmeal is oatmeal’s cooler older sibling (who’s secretly also a nerd). It’s so creamy, rich, and flavorful you’d never guess how quick and easy it is to prepare. It kind of tastes like something you might find at a chic brunch spot in the West Village – except it won’t cost you $18 a bowl, it doesn’t involve leaving home, and you can make it yourself in fifteen minutes. Win/win. 

This oatmeal gets its savory twist from herbs and spices like sage, thyme, and turmeric, and its sweetness from ingredients like butternut squash puree, cinnamon, and maple syrup. It’s also very customizable, and can easily be turned into the base of a savory oat bowl. If it’s not bragging for me to say this about one of my own recipes (even if it is, screw it!) – you need this recipe in your Sunday morning fall brunch lineup.

Bon appetit! 

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Sweet and Savory Butternut Oatmeal

  • Author: Sarah (The Hungry Musician)
  • Prep Time: 5 min
  • Cook Time: 10 min
  • Total Time: 15 min
  • Yield: Serves 2
  • Category: Breakfast, Brunch
  • Diet: Vegan

Description

A luxurious, filling fall breakfast that only takes 15 minutes!


Ingredients

Scale

OATMEAL

  • 1 cup rolled oats
  • 2 cups milk of choice (I used oat)
  • 1/3 cup canned butternut squash puree
  • 1/4 tsp Kosher salt
  • 1/4 tsp. turmeric
  • 1/2 tsp. ground thyme
  • 1/2 tsp. ground sage
  • 1/2 tsp. pumpkin pie spice
  • 1/2 tsp. cinnamon

TO SERVE

  • maple syrup or honey
  • a pinch of freshly ground black pepper
  • pumpkin seeds or nuts

Instructions

  1. Combine all ingredients (except those for serving) in a saucepan over medium high heat. Stir well until evenly combined, and bring to a low boil.
  2. Lower the heat to medium, or until the oats reach a steady simmer. Stir frequently, cooking until the oats reach the consistency you like. They will continue to congeal after cooking, so I like to take them off of the heat when they’re a little runnier than I’d like.
  3. Add your toppings and serve!

Notes

This dish is best consumed fresh, but is still delicious reheated. To “revive” the texture, microwave for two minutes or reheat on the stovetop and then stir in a dash of milk.

Canned pumpkin or sweet potato puree may be used instead of butternut squash.

You can use a combination of milk and water. Using all water will yield a less creamy, less flavorful result.

To make this a savory oat bowl, increase the salt slightly, cut back on the syrup, and feel free to experiment with other toppings like fried eggs, sauteed onions or leafy greens, bacon, sausage, or avocado.

Become a part of the #FastFancyFridays family!

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