An open fireplace, the smell of wood crackling, a cabin in the woods surrounded by snow, and breakfast cooking in the kitchen… This is my winter dream. Nothing speaks to me of fall and winter more than butternut squash. This vitamin-rich winter squash, full of gut-healing anti-inflammatory carotenoids, adds a special touch to a cold day standard. This oatmeal combo is super savory and a great spin on an old favorite. Zinc-rich pumpkin seeds top it off with immune-boosting power. What a nourishing way to begin your morning!
WF DF GF SF VEG VG
Makes
2 cups
Ingredients
½ cup gluten-free steel-cut oats
1 cup homemade almond milk
1 tablespoon hulled pumpkin seeds, toasted
7 walnut halves
½ cup steamed butternut squash cubes (1 inch)
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Step 1
Combine the oats and almond milk in a saucepan.
Step 2
Cook, uncovered, over medium heat for 5 minutes, stirring frequently.
Step 3
Remove from the heat, cover, and let sit for another 5 minutes.
Step 4
Serve in bowls, and top with pumpkin seeds, walnut halves, and butternut squash cubes.
Step 5
Sprinkle with the cinnamon and nutmeg
and enjoy.
