I had some of that roasted acorn squash left over from dinner a few nights ago. It's wonderful reheated and eaten as-is, but as I was pondering a heartier warm breakfast I thought of all of the posts about pumpkin oatmeal I've seen over the past few years. This obviously led to the acorn squash being scooped into my bowl of oats and I am so glad it happened.
Acorn Squash Winter Oats
In a small pan over medium high heat mix together:
1/2 cup gluten free oats
1/2 cup non-dairy milk
1/2 cup water
pinch of sea salt
sprinkle of cinnamon
1-2 teaspoons agave or maple syrup or sweetener of your choice
Bring to a boil, turn heat down to medium and cook for about 5 minutes, stirring frequently. Cook until thickened. Then add:
1/2 cup cooked acorn squash
Stir into oats and cook until heated through. Garnish with shredded coconut and a sprinkle of nutmeg.
Enjoy this warm and filling bowl of winter time oats. I like to have this with a mug of steaming hot coffee or tea. For an extra treat use a slice of toast slathered with earth balance as a spoon. I love to scoop up my oatmeal with buttery pieces of toast. This comes from my childhood when no meal was complete without some bread and butter. Tis the season for comfort food!
Happy new year's eve! Have a fun and safe evening, however you decide to bring in 2013. See you next year.
This recipe is part of Healthy Vegan Fridays! Go check out what Gabby & Carrie have going on. It's a super awesome round-up of healthy vegan recipes every Friday. Yum.