Butternut Squash Steel-Cut Oats

Excerpted from What the Health by Kip Anderson and Keegan Kuhn

2½ to 3 cups liquid (equal parts water and nondairy milk, or adjust liquid to your preferred consistency)
1/8 tsp salt
1 cup steel-cut oats
½ cup cubed butternut squash
Optional: 2 tsp ground cinnamon, 1 tbsp blackstrap molasses, 1 tbsp peanut butter

Stovetop instructions: Add the liquid and salt to your pot and bring the liquid to a boil, then add the oats and butternut squash.

Reduce the heat to a low simmer. Cover and cook for 10 to 20 minutes, until your desired consistency is reached. Stir occasionally. You may want to allow a little air to escape from the lid to prevent any boiling over.

Remove from the heat and let stand for a few minutes. Now you can add your desired condiments to your steel-cut oats. My personal favorite is cinnamon, blackstrap molasses, and peanut butter.

Serve, and enjoy!

TIP: You can also make this in a rice cooker if your rice cooker has a “porridge” setting. Simply combine all the ingredients in the rice cooker, set it to the “porridge” setting, hit start, and walk away. It generally takes just over an hour to cook this way. Some rice cookers even allow you to program the start time, allowing you to wake up to the smell of a fresh oatmeal breakfast all ready to go!

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