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.
A luxurious, filling fall breakfast that only takes 15 minutes!
Ingredients
Scale
OATMEAL
1 cuprolled oats
2 cupsmilk of choice(I used oat)
1/3 cupcanned butternut squash puree
1/4 tspKosher 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
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.
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.
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.
The end of summer is upon us, and it’s bittersweet. Now that Labor Day Weekend has passed, many of us are resuming regular work or school hours, putting our beach supplies back in storage, and saying goodbye to cookouts and rooftop bars. But even if you do work normal hours all throughout the summer, there’s something about that post-Labor Day feeling (i.e. today, right this very second) that’s just kind of a bummer. But it doesn’t have to be.
I LOVE this time of year. It marks a transition from not liking how my violin strings sound 75% of the time (#gutstrings #humidity) to thinking they sound pretty okay 75% of the time. It means that soon, I can stop worrying about maintaining a pedicure and get my cute boots on until at least March or April. And soon, I can go apple picking and make ALL THE PIES!! But for now, it’s still technically summer for another month, and all of the perks that come with crisp, cool weather aren’t here yet. So how can one really make the most out of this weird, transitional SummerFall? Two words: fresh produce.
As much as I like to think I keep it current with internet phrases and memes, more often than not I am actually embarrassingly out of the loop.
Exhibit A: Until a quick Google search about 5 minutes ago, I literally had no idea what a “hot girl summer” was, why everyone has been trying to have one, or where the phrase even came from. Even now though, I only have a vague understanding of the criteria. Does it require having a tan? If so, I’m automatically disqualified. But does it involve cooking in an air conditioning-less kitchen on a 100˚F day and questioning every life choice I’ve ever made? Then I guess I’m nailing it.
I try to live by the simple rules in life. You know, like, always treat others the way you would want to be treated. Always start the day with breakfast. And NEVER go into Trader Joe’s without a plan.
Raise your hand if this has ever been you at TJ’s:
“Well, my cart is at least 85% vegetables, so I guess one box of dark chocolate peanut butter cups won’t hurt. Or 4…”
“FALAFEL SPICED VEGAN CAULIFLOWER GNOCCHI DUMPLING NUGGETS?!? Where have these BEEN all my life?!”
“I don’t know what a ‘Quartet of Snacks’ is supposed to be, but it’s going in the cart.” *SIDENOTE: filing away under ‘genius string quartet names’*
But rules are made to be broken after all, which is why I have more hummuses in my fridge than I can possibly finish, and also why this recipe exists.