Butternut Squash Breakfast Bowl
Serves: Makes 4 kid servings
 
Ingredients
  • 1 cup whole quick cooking oats*
  • 2¼ cups water or dairy/non-dairy milk, or a combination of the two depending on your preference
  • Pinch of salt
  • 2 tablespoons maple syrup
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon cinnamon
  • ½ cup butternut squash puree (see below)
  • ¼ cup dried cranberries
  • 1 tablespoon toasted pumpkin seeds
Instructions
  1. Bring the liquid and salt to a boil; slowly stir in the oats. Whisk until liquid has absorbed and oats are cooked through, they will continue to thicken as they cool. Stir in the maple syrup, vanilla and cinnamon. Remove from heat. Distribute the cooked oats into bowls and swirl in a scoop of the squash puree. Top each bowl with cranberries and pumpkin seeds.
Notes
To make approx. ½ cup of puree you need ½ pound of peeled squash. Dice and toss with 1 tablespoon olive oil. Roast on a parchment lined baking sheet on 425 for approx. 15 minutes, or until golden and fork tender. Remove from oven and puree in a small food processor until smooth.

* Quick Cooking Oats – These are oats that have been pressed slightly thinner than rolled oats. They cook more quickly, but retain less of their texture. You can substitute Rolled Oats or Instant Oats for quick cooking. If you want a chewier consistency, substitute steel-cut oats and just increase the cooking time according to package instructions.
Recipe by Red Kitchenette at http://www.redkitchenette.com/2015/01/29/butternut-squash-breakfast-bowl-2/