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Categories:Viewed: 83 - Published at: 9 years ago
Ingredients
- 1 small kabocha squash, diced into 1/2" cubes (butternut will work as well)
- 4 fuji apples, diced small
- 2 cups rolled oats (not instant)
- 2 cups unsweetened vanilla almond milk
- 3 cups water, plus some for the kabocha
- 2 pinches salt, or to taste
Method
- Spray a large pot or dutch oven with non-stick cooking spray and heat to medium-high. Add the kabocha and about a 1/2c. of water. Allow it to cook until tender, adding water as needed to aid the very dry squash and keep it from sticking.
- Add the apples to the squash and continue to cook together until the apples are almost tender, about 10 minutes.
- Add the almond milk and water, bring to a boil and add the oats. Allow to cook for 10 minutes, stirring, before adding the salt and cooking until the mixture is creamy and the oats are to your desired consistency. As a note, kabocha is a very dry squash and may absorb some of your water, so add as needed to get your oats nice and creamy.
- Once done, the apple should have naturally sweetened your oatmeal, but feel free to add a spot of brown sugar if you'd like. A little extra almond milk on top is also fantastic.
