Warm Pumpkin N' Oatmeal
I’ll be the first to admit that oats are my absolute favorite! I especially enjoy them when its chilly outside and its been sub zero temps here in Denver lately and I was missing my oats being on this gut reset. So instead of sulking in the fact I couldn’t have oats, I took this as an opportunity to have an adventure with food. Trying new things and incorporating more veggies into my breakfast.
While I was debating on putting this under my gut reset recipes, which it is, I decided it was more suited for Healthy Breakfast Delights. So for that, I wanted to make it known its gut reset approved and also a very delicious sweet and savory new breakfast idea.
First, it does take a bit of prep, so make up a batch of it beforehand so you can just heat it up if you’re in a hurry or don’t and just enjoy the savory smells as you cook it for breakfast!
I also doubled this is my son’s baby food (who is 9 months old) and put it into pouches for him. Which is another section I could start, healthy baby food! Geez, I’m on a roll this morning! LOL
Ok, but getting back to the recipe, I really love that I can also make healthy and safe baby food and share my breakfast with him. It’s been wonderful because my son literally eats whatever I eat, so in this first year of life he’s trying every veggie under the sun!
Now, I digress and let’s get back to the recipe!
Ingredients:
1-2 medium sized acorn squash
1 cup water
1 cup full fat, unsweetened coconut milk
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tbsp coconut oil
1 pinch sea salt
1 handful walnut for topping if desired or choose your nuts of choice
1 tbsp shredded coconut, add additional if you want to include into the mixture
1/2 can organic pumpkin puree
1/2 cup fruit of choice or baked apples (recipe in hyperlink)
*optional to top with raw honey
Directions:
Preheat oven to 400F. Cut acorn squash in half and remove seeds and the stringy flesh. Place face down in baking dish with just enough water to cover the bottom of the baking dish. Bake until soft or approx 40 minutes.
Remove squash from oven and let cool for 5-10 min. scrape or squeeze the squash from the outer shell into a saucepan. Add coconut oil and coconut milk and start to stir while keeping on medium to low heat.
Keep simmering and stirring with whisk and add your spices. Once the mixture looks smooth and mixed well, you can keep it that way, or add to your blender to smoothen out even more (which I did here) to double as baby food.
Pour mixture into bowl and add your toppings. Get creative and no need to stick with the script! use the flavors and crunch that you love! Enjoy!!
Keep looking out more more breakfast recipes like these! I hope you enjoy! As always, feel free to leave feedback or let me know if you tried it! I so appreciate you following along!
XX
Angie
