Autumn Oats with Squash Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 3/4 cups - regular oats
  • 1/4 teaspoons - salt
  • 1/2 teaspoons - baking powder
  • 1 1/4 teaspoons - cinnamon
  • 1/4 teaspoons - cloves, (nutmeg would work also)
  • 1 cups - butternut squash, , cut into small cubes
  • 2 tablespoons - honey
  • 2 teaspoons - vanilla
  • 2 tablespoons - unsweetened applesauce
  • 1/4 cups - almond milk
  • 4 - cinnamon sticks
  • 1/4 cups - walnuts, , for toppping
  • - Coconut oil or cooking spray
  • Directions:

    Peel and cube squash.

    Put cinnamon sticks in 2.5 cups of water and bring to a boil.

    Preheat oven to 350°.

    Place squash in water and cinnamon sticks and boil until tender.

    While squash is boiling put all dry ingredients in a bowl.

    Put wet ingredients in another bowl.

    When squash is tender, put it in the bowl with the wet ingredients and smash until smooth.

    Mix wet and dry ingredients together.

    Use coconut oil or cooking spray to prepare ramekins.

    Divide the mixture into two ramekins and bake for 15 minutes.

    Take oatmeal out of oven and sprinkle with nuts and 1 teaspoon of honey. Place back in oven for 3 minutes.

    You can allow oatmeal to cool for a few minutes before enjoying or if you prefer thinner oatmeal, you can pour a little almond milk on it and eat immediately.

    Brief Description

    Oatmeal with a spin.

    Main Ingredient:


    Category:  Breakfast

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 18 min

    Posted By:


    Posted On:

    July 3, 2016

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