I do not eat oatmeal enough. And to be honest, that is a real shame.
I always get in breakfast funks. And it is not predictable about what kind of funk I will be in when. All I know is that 1) I will eat a breakfast item nonstop for about 2-3 weeks without getting tired of it. And 2) almost spontaneously, I will get sick of said food and have to relinquish it from my life for maybe six months.
Yeah, the results are pretty tragic.
I find that our bodies and how they react fascinating. Recently I read an article that spoke about how our bodies are hardwired to get tired of food if we have consumed too much of it. It is because our bodies end up craving other nutrients that we have yet to consume. And so, when we can no longer reach for that sweet potato for the fortieth time, our bodies end up craving something else.
Although I honestly don’t think I could get sick of roasted Brussels sprouts.
I used to hate breakfast food when I was a kid. If it were up to me, I would have lo mein and fried rice for breakfast every day. And not even hot. No, I was that kid that thought leftover Chinese takeout tasted BETTER if it were cold. Trying to be a hipster before hipster-ism was cool, I guess. But, in order to make my mom feel better that I was actually getting a nutritious breakfast. I ate the same breakfast of toast and butter for 3. freaking. years. Seriously, y’all, I could not eat bread for a while after that.
Lately, I have been doing better and making my meals more varied. i actually love it, because, while is it challenging, it gives me something look forward to each and every morning. Lately, I have been experimenting with butternut squash oatmeal. Because it is fall and because it is the season, I know there are a TON of recipes for pumpkin this and pumpkin that. However, I have never loved pumpkin, so I was hesitant to make my food match the season in THAT way. Enter, the canned butternut squash puree. It is now my newest obsession. It’s sweet and delightful without reminding me that it usually has a ton of nutmeg behind it (you know the feeling! Nutmeg can be so overwhelming!)
Being a single person, opening a can of something always proves to be a challenging in finishing it all before it goes bad. That’s why I was so happy to realize that I could make two of these recipes for the price of one, both equally as good. On my Instagram, I asked y’all would you prefer savory or sweet. Now, while 75% of you chose sweet, I am going to make the case for both here. First of all, you cannot go wrong with the sweet. I mean, coconut, cinnamon, and honey pair so well with the squash. And don’t forget the pommies! They might be my fav part. Now the savory. The miso paste and the butternut squash pair SO insanely well together. It’s that umami with the subtle sweetness that just gets me. Oh baby!
So go forth, get in your ugliest sweater, and get cozy. Because, even with the weather acting stubborn, we are so ready to take on fall!
Yields 2 Servings
12 hrPrep Time
10 minCook Time
12 hr, 10 Total Time
- 1 teaspoon coconut oil or ghee
- 1/2 cup steel cut oats
- 2 cups water
- 1/3 cup butternut squash puree
- 1-2 tablespoons coconut milk (or any nondairy milk you prefer)
- 1/2 tablespoon grated ginger
- 1 tablespoon chia seeds
- pinch pink sea salt
- 1 teaspoon miso paste
- 1 green onion, thinly sliced
- handful of snow peas, thinly sliced lengthwise
- sesame seeds
- soft boiled egg (optional)
- 1 teaspoon cinnamon
- 1/2 tablespoon shredded coconut
- 1 teaspoon honey or maple syrup (can use less to make it less sweet)
- pinch cardamom
- pomegranate seeds, for topping
- slivered almonds, for topping
- asian pear, for toppings
In a small pot, heat coconut oil or ghee over medium heat. Add oats and toast until fragrant, around 5 minutes. Add water and heat until simmering. Once simmering, cover and turn off the heat. Allow to sit overnight. In the morning, turn the heat back on to medium low heat. Stir in butternut squash puree, coconut milk, ginger, chia seeds, and salt. Allow the oats to warm through
Once the oats have heated through, turn off the heat. Stir in the miso paste until combined. The miso paste might be difficult to dissolve, so sometimes, I whisk it into some warm water before adding it to the oats. Take care not to heat the miso paste, as it will kill the natural probiotics. Portion into bowls and top with green onion, snow peas, sesame seeds, and a soft boiled egg, if desired. EAT
Once you begin to reheat the oats, add in cinnamon, coconut, honey or maple syrup, and cardamom. Once the oats have heated through, turn off the heat and portion into bowls. Top with pomegranate seeds, sliced asian pear (or regular pear), and slivered almonds. EAT
I found my butternut squash puree at Trader Joe's. However, you can also make your own by steaming or roasting a butternut squash and putting it into a blender or food processor and pulsing until pureed.
Oats store well in the refrigerator for 3-4 days. Simply reheat in the microwave or on the stovetop.
Brb, getting my chai tea on!