Peanut Butter N'Oats
I love creating recipes that clearly have a hidden veggie, or maybe not so clear, and this one is really focused on getting that plant based mixed with high protein, low carb and low sugar. Whew, that’s a lot to say!
First, I love squash and specifically acorn squash which is a winter staple in our house is loaded with potassium and a pretty good amount of Magnesium, Vitamin C, B6 and dietary fiber! Our bodies love and need these vitamins and the more we can get from food sources, the better!
I love oats, but my gut gets into a dysbiosis state if I eat them all the time. Not because there is anything wrong with oats (and I even buy organic) but in America, the way our grains our processed is not the best for our bodies to process and break down. So variety is key! It’s so easy to re-create my favorite warm breakfast bowl options without all of the grains (aka oats) and this is a great alternative to mix it up!
Our guts love variety and the more we mix it up and provide nutrition for multiple sources of fruits and veggies, the better, and more diverse our gut microbiome. So live up with winter fruits and veggies and grab some squash to your life for breakfast, lunch or dinner!
The preparation is pretty simple with this recipe as you’ll need to slice your acorn squash directly in half, lengthwise or horizontal and scrape out the seeds. You’ll need a baking pan lightly lined with water (in this case I used parchment paper because my pan isn’t the best) and place the de-seeded squash face down in the water. Preheat oven to 400 degrees.
While you wait for that to preheat, start to assemble your ingredients with the recipe below. Please note, I love additions to bowls so while I list a lot of toppings, by all means they are not necessary! Unless you have them in your pantry, don’t bother with it for one recipe is my motto! No need to spend extra if you don’t have to!
Ingredients:
1 acorn squash
2 tbsp chia seeds
1 1/4 cup greek yogurt
4-5 tbsp powdered peanut butter (PB2)
1 date
Directions:
Preheat oven to 400Degrees. Cut acorn squash in half and remove the seeds. place face down in baking pan and add water to line bottom of pan. Bake approx 30 min or until top of acorn squash is soft.
Remove squash and scrape out squash from both halves and put into blender or food processor. Add chia seeds, greek yogurt, PB2 and date. Blend until smooth.
Pour into bowl while squash is still warm and serve with your favorite toppings as suggested below. Save remaining portion for breakfast or snack the next day for the cook once, eat twice efficiency method!
Toppings: hemp seeds, chia seeds, coconut flakes or even date pieces