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
- 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.
