Looking for a warm, belly-filling breakfast that will hug you from the inside? Maple Tahini Oatmeal with Roasted Red Kuri Squash is the recipe you need.
This bowl is filled with grounding fall energy and so warming on a crisp morning. It’s loaded with complex carbs from oats to keep you satisfied, fiber, and beta-carotene from the red kuri squash to support digestion and glowing skin.
Roasted squash, tahini, and maple syrup add a velvety texture that turns a humble breakfast into something special. It’s nourishing, comforting, and it’s beautiful to boot.
Happy Eating,
~Monique
Maple Tahini Oatmeal with Roasted Red Kuri Squash
1/2 small Red Kuri Squash, roasted (or see notes below)
1 cup gf, sprouted rolled oat
~2.5 cups water or desired milk (Or the amount of liquid recommended by package directions)
pinch of salt
3 tbls maple syrup
2 tbls tahini
Toppings: 2 tbls ghee, a pinch of flaked salt, ground cinnamon, and roasted pumpkin seeds.
Bring the water and a pinch of salt to a soft boil. Add the rolled oats, cover, lower the heat, and simmer until the desired texture is reached. NOTE: My package said 10 minutes; I preferred closer to 15 minutes and ended up adding more liquid. You do you!)
If your squash is already roasted: Cut it into two wedges. Place in an ovenproof dish, drizzle with 1 tablespoon of maple syrup, and set it under the broiler for about 5 minutes to warm and create golden edges.
If the squash isn’t roasted: Cut the squash in half, remove seeds. Cut one half into two wedges and reserve the other half for another use. Drizzle squash flesh with olive oil and salt. Roast at 400 degrees until soft, about 20 minutes.
Place each squash wedge into a bowl and sprinkle with cinnamon. Divide the oatmeal between the bowls. Drizzle the oatmeal with the tahini and the maple syrup. Add a spoon of ghee, a touch of flaked salt and roasted pumpkin seeds. Serve immediately.
Store any leftovers in the refrigerator.
P.S.: Need a little help with roasting pumpkin seeds? See my post on the best way to roast pumpkin seeds.
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