Oh my gosh, guys! I had some leftover butternut squash from a casserole I had made the other day, so I decided to make an oatmeal bake with it, and WOW! It’s so far beyond delicious that I can’t even believe that it’s good for me, but guys – it is! Three of the main ingredients are butternut squash, banana, and oats, all of which are great for you. Plus, all the other ingredients in here (almond butter, raw honey, etc.) are also super good for you! Seriously, I’m obsessed, and I for sure am making this the next time we have people over for breakfast or brunch!
- 3 cups butternut squash, cut into small cubes
- 1/8 tsp. cinnamon, 1/8 tsp. nutmeg, 1/4 tsp. vanilla, 1/2 tsp. olive oil
- 2 cups gluten-free oats (the gluten-free part is optional)
- 1 tsp. aluminum free baking powder
- 1/4 tsp. sea salt
- 1 tsp. ground cinnamon
- 1 cup almond milk, plus a little more
- 1 egg
- 2 medium bananas
- 4 Tbsp. almond butter, divided
- 4 Tbsp. raw honey, divided
- 1 tsp. alcohol free vanilla
1.) Preheat the oven to 375 degrees, line a baking sheet with parchment paper, and grease a 2 qt. casserole dish. In a small bowl, toss together the butternut squash, 1/8 tsp. cinnamon, 1/8 tsp. nutmeg, 1/4 tsp. vanilla, and 1/2 tsp. olive oil. Spread evenly on the prepared baking sheet and bake in the oven at 375 degrees for 20 minutes.
2.) When the butternut squash is done, add 1/3 of the squash to a bowl with 1 banana. Mash completely. Add 1 egg, and 3 Tbsp. almond butter, and mix well. In a medium mixing bowl, add the oatmeal, baking powder, sea salt, and cinnamon. Mix well, then add the squash and banana mixture. Add 3 Tbsp. of raw honey, 1 cup almond milk, and 1 tsp. vanilla. Stir to combine completely.
3.) Slice the remaining banana into small pieces. Pour the oatmeal mixture into the prepared casserole dish, then top with the remaining butternut squash and the chopped banana (the bananas will brown when you bake them, so you can wait to add them until after, but baking them gives a delicious flavor to them!). Bake in the oven at 375 degrees for 23 – 30 minutes (shorter time = creamier texture, longer time = more solid texture).
4.) While the oatmeal is baking, add 1 Tbsp. almond butter and 1 Tbsp. raw honey to a small sauce pan. Heat over low heat to make into a drizzleable (is that a word) sauce. If it is not runny enough to drizzle, add small amounts of almond milk until it is runny enough.
5.) When the oatmeal is done baking, take out of the oven and drizzle the almond butter and honey mixture over top.
6.) Allow to sit for about 5 minutes before using a spatula to cut into pieces and serve.
I still can’t believe how yummy this stuff is! Seriously, one of my top three breakfasts now! Enjoy! 🙂