This warming bowl of oatmeal is sugar-free, dairy-free, vegan and gluten-free (if using GF oats)
I have bought and eaten so many pumpkins, squashes and sweet potatoes recently, it’s completely ridiculous. It’s gotten to the point where I’m consciously buying pumpkins from different grocery stores, just to ensure that nobody thinks I’m a crazy person or running a pumpkin-based drug lab.
Hmm, I better be clear about this: I’m not running a pumpkin-based drug lab. Or any type of drug lab.
I just have an insane love of pumpkins. To the extent that having half a pumpkin in my fridge is a ‘severe pumpkin shortage’.
For something slightly different, this recipe uses butternut squash instead of pumpkin. Even though there’s so little difference between those two vegetables that a butternut squash is sometimes called a ‘butternut pumpkin’, depending on where in this world you are.
Fun Fact: A pumpkin is a type of squash, not the other way around.
If we’re being picky about it, pumpkin (in my experience) is usually a little creamier and has a slightly richer flavor.
But there’s something butternut squash has hands down over pumpkin: the name. Seriously, butternut squash. It has butter in the name. And squash? Pfft, what is that?
I’ll tell you what that is: it’s magic.
While it may not be the most ‘normal’ combination out there, you’re going to have to believe me on this one: butternut squash and banana work well together. And they both love cinnamon and cloves, so this oatmeal is really in perfect harmony. Hugs all round.
That being said, if you’re looking for other pumpkin/squash/sweet potato oatmeals, I have a few other ideas for you:
- Pumpkin Cinnamon Roll Baked Oatmeal
- Sweet Potato Oatmeal Casserole
- Pumpkin Pie Oatmeal (with updated photos!)
Oh, one more thing: If you’ve never tried granola on top of oatmeal, you really need to. Right this second.
- 1 cup almond milk
- 1 cup water
- ½ cup steel-cut oats
- Pinch of salt
- 1 cup butternut squash puree
- 1 very ripe banana, mashed
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- 1 teaspoon vanilla extract
- Pumpkin Spice Granola, to serve
- In a saucepan, bring the almond milk and water to a boil, and then turn down the heat to medium-low. Add the steel-cut oats and salt, and stir well.
- Add the butternut squash puree, mashed banana, cinnamon and cloves. Stir in the vanilla extract.
- Steel-cut oatmeal generally takes 20 - 30 minutes to cook. As it’s cooking, add more almond milk if it looks as though the oatmeal is drying out.
- When the oatmeal reaches your desired consistency, divide it between two bowls. Top each oatmeal with a handful of Pumpkin Spice Granola (or alternatively, some walnuts, dried cranberries and/or pumpkin seeds). Enjoy!
I used fresh butternut squash puree from a roasted squash. Canned should be fine, but you know, fresh is always better!
A 'butternut squash' and 'butternut pumpkin' are the same thing.