Alright I am feeling so sick of eggs right now. So I needed something new and different for breakfast. I also have like 40 pounds of butternut squash from my moms garden. So this is how this happened! This dish makes a lot, and its pretty dense so if you have a small family, just half the recipe.
If you do half the recipe...do 2 cups of oats + 1 cup of water + 1 TBS of yogurt or kefir to soak. It is pretty easy to half everything else. You can also make two small pans and freeze one for later! This is a perfect almost fall recipe. And if you love pumpkin, switch out the butternut squash and add some pumpkin pie spice and eat your heart out girl!
One more note, you will need to plan ahead a little bit for this recipe. Because you will need to soak the oats overnight. Again soaking breaks down the grain so that your body can readily absorb its nutrients. Think important minerals for healthy teeth and bone development!
4 cups oats + 3 cups water + 1 TBS yogurt or Kefir
2 cups cooked butternut squash
1 TBS Cinnamon
2 tsp baking powder
2 tsp vanilla
2 TBS molasses
3/4 cup coconut sugar
1/2 tsp salt
Topping: a slice of grass-fed butter and drizzle of pure maple syrup!
The night before add oats, water, and kefir to a medium bowl. Mix them up, and press the oats down into the bowl to make sure everything is wet. Cover with plastic wrap and leave on the counter for 12 hours.
The next morning, preheat oven to 375 degrees. Add the baking powder, coconut sugar, cinnamon, and salt to the oats and mix. Add the butternut squash, vanilla, and molasses.
Butter a 9x12 in pan and pour the batter into the pan. Bake for 30 minutes or until toothpick comes out clean.
Cut into squares and slather a nice little dollop of grass-fed butter and drizzle with pure maple syrup!
Quick tip on cooking butternut squash—if you have a pressure cooker, you can peel it and cut it in half, discard the seeds and stem. Add 2 cups of water and cook on high pressure for 15 minutes. It will be perfectly Soft.
Made with love!