Kabocha Pie Oatmeal

Kabocha Pie Oatmeal

Kabocha Pie Oatmeal

I’m running on lack of sleep today. So despite the nice weather outside (it was about 60°), I really wanted a warm breakfast. So I made myself a comforting kabocha pie oatmeal. I like kabocha better than pumpkin. They’re sweeter. And smoother. But it’s sooooo hard cutting up kabocha =.= my knife would get stuck and it takes a huge effort to get it out. I feel like I’m in Camelot…

But it was a comforting breakfast. =]

1/3 cup rolled oats
1 cup almond milk
1/2 tsp vanilla extract
1/3 cup kabocha puree
1 tbsp chia seeds
1/2 tsp cinnamon
1/4 tsp pumpkin pie spice
1/8 tsp nutmeg

serves 1

1. Heat the oats and almond milk over medium heat until it comes to a low boil.

2. Add in kabocha and chia seeds. Cook for about 5-7 minutes, stirring frequently.

3. Add in the spices and vanilla and heat for another 5-7 minutes, stirring frequently, or until desired texture.

4. Serve with your choice of toppings.

I topped mine with chopped pecans, a dollop of yogurt, and a sprinkle of cinnamon.

I know squash is a fall food. And I know it’s not fall, nor close to fall. But I’m loving it! =p If you want to add protein, add in some egg whites at the end. Stirring vigorously.

Bon appétit!

Nutrient Count (without toppings):
Calories: 262
Total Fat: 9 g
Protein: 9 g
Carbs: 36 g
Fiber: 11 g

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