Maple-turmeric oatmeal with homemade squash butter

Prep Time 10 minutes
Cook Time 15 minutes
Servings 1 to 2 servings
For many people, oatmeal reminds them of childhood winter breakfasts. There's not much more comforting than a big, warm bowl of oatmeal to start a big day, and taking the time to prepare a healthy breakfast is so important. With its short cooking time (about 15 minutes), mix of beautifully fragrant spices (turmeric, cardamom, and cinnamon), and sweet maple syrup, this recipe is a far cry from the boring beige bowl you might be thinking of. Accompanied by a homemade squash butter prepared in advance, this meal makes a memorable and easy breakfast! Making the squash butter is super easy too - just simmer squash purée with sugar, lemon juice, spices and water, and you'll have a creamy and delicious topping for oatmeal, yogurt parfaits, and desserts! It'll keep for a week in the fridge, and is a fantastic way to use up squash when it's been sitting around for a little too long.
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Maple-turmeric oatmeal

Ingredients

  • 1/2 cup of oatmeal (or spelt or rice)
  • 1/4 teaspoon of ground turmeric
  • 1/4 teaspoon of ground cinnamon
  • 2 teaspoons of maple or agave syrup
  • 3/4 cup of coconut milk
  • 1/2 cup of almond milk

Directions

  1. In a small saucepan, mix the oatmeal with the turmeric, cinnamon, vanille, maple syrup and both milks. Cover and simmer, stirring occasionally, until the milk is absorbed and the mixture is still just a little bit liquidy. Let set for 5 minutes and taste. Pour into a bowl and top with squash butter and your preferred toppings.

Homemade squash butter

Ingredients

1/2 cup (400g) of the squash purée of your choice (butternut, acorn, etc.) 1/4 cup of 3 tablespoons of 1/2 cup of apple juice or water Juice of 1/2 lemon 1 teaspoon of ground ginger 1 teaspoon of 1/2 teaspoon of ground cardamom 2 pinches of nutmeg 1 pinch of salt

Directions

  1. In a saucepan, mix the squash purée with the other ingredients. Bring to a boil and reduce heat, but keep the burner hot enough so that the mixture bubbles. You can use a pot lid to avoid a mess, but make sure it's not covered completely. When the mixture is thick (after about 25 minutes on the heat), remove from heat, let cool, pour into a jar or container and keep in the refrigerator.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.

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