Veggie Packed Autumn Oatmeal

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If you are looking for a breakfast that screams “AUTUMN”, then this is it!  I took some of the “sweeter” autumn veggies (butternut squash, pumpkin, and carrots), and made a oatmeal breakfast that is surprisingly similar to pumpkin pie!  The only difference is that this stuff is SO good for you!  Check out the following pins explaining some of the health benefits that the veggies in this dish provide!

butternut squash

carrots

On top of that, the other ingredients (oatmeal, almond butter, cinnamon, nutmeg, etc.) are all great for you as well!  Trust me, you will love this stuff!  It makes for a perfect breakfast to start off your day!

AUTUMN OATMEAL

Ingredients (1 serving):

  • 1/3 cup oatmeal
  • 2/3 cup almond milk, plus a little extra for topping
  • 1-2 cups butternut squash chopped into small bite size pieces
  • 1/2 tsp. extra virgin olive oil
  • 1/4-1/2 cup pumpkin puree
  • 3/4 cups shredded carrots
  • 1/4 tsp. cinnamon, plus a little extra
  • 1/8 tsp. nutmeg, plus a little exttra
  • 1/2 tsp. alcohol-free vanilla
  • 1-2 Tbsp. almond butter
  • stevia, to taste

Directions:

1.) Preheat the oven to 380 degrees.  Line a baking sheet with parchment paper.  In a small bowl, toss the butternut squash and olive oil with a bit of cinnamon, nutmeg, and stevia.  Place on the prepared baking sheet and bake in the oven at 380 degrees for 25-30 minutes until the squash is tender.

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2.) Heat 2/3 almond milk over medium high heat.  When it begins to bubble, add the oats and carrots.  Reduce heat and simmer for 5-10 minutes until the oatmeal is at its desired consistency.  Add the pumpkin puree and the almond butter.  Stir to combine. Remove from heat, and then add the vanilla, cinnamon and nutmeg.  Add stevia, to taste.

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3.) Add the roasted butternut squash and stir in.

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4.) Transfer to a bowl, and top with a bit of almond milk.

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Now get ready to have an explosion of autumn flavors in your mouth!  Enjoy! 🙂