Make healthy baby oatmeal (or toddler oatmeal!) for kids that features whole grains, fiber, and veggies. Plus, you can make this quick breakfast recipe in just 5 minutes and it tastes sort of like pie!
Butternut Squash Oatmeal
We eat oatmeal as a family two mornings a week and I’m always looking for new flavors to try…that my kids will still eat! This easy version, which has pureed butternut squash in the mix and a pinch of pumpkin pie spice, is super fast and it’s super yummy.
Serving veggies for breakfast is one of the easiest ways to ensure that our kids hit their daily recommended servings, but it’s often a hard sell. But by stirring a little pureed squash into oatmeal is both easy and tastes good so it can go over much better.
If serving this to a baby, you can serve it plain, but for older toddlers and kids (and parents!) you can add all sorts of yummy toppings.
Try topping with dried cranberries or raisins, a drizzle of maple syrup or honey, a spoonful of nut or seed butter, a spoonful of Greek yogurt, or some milk. See what sounds good to you and the kids.
Ingredients You Need
To make this easy oatmeal you’ll need:
- Quick oats: These are nutritious and cook really fast.
- Pureed butternut squash: You can use canned or make Butternut Squash Puree ahead of time.
- Pumpkin pie spice
- Milk: Dairy or nondairy both work here.
- Dried cranberries or raisins, a drizzle of maple syrup or honey, optional
TIP: I typically use canned pureed butternut squash or you can use homemade mashed butternut squash if you have it on hand. Both work!
Ingredient Substitutions
If you only have rolled oats, you can use those, just know that the texture won’t be quite as creamy and they’ll need to cook for 30-60 seconds longer. You can also grind them briefly in the blender or food processor.
I like to use quick oats in this recipe since they cook so fast and they have a very smooth texture that pairs well with the squash. Use whichever you have and prefer though!
Step-by-Step Instructions
Here’s a look at the easy process of making this oatmeal for babies and toddlers. Scroll down to the recipe to see the full information.
- Add the oats to a microwave-safe bowl with water. Cook stopping about halfway through to stir.
- Stir in the squash and pumpkin pie spice or cinnamon.
- Serve topped with milk and optional toppings.
TIP: For kids over 1, you can sweeten to taste with a little maple syrup or honey.
Can I make this on the stove top?
Sure! It cooks really fast though so stay close by and stir regularly. Add the water and oats to a small saucepan, heat over medium low, and stir until the oats are soft and the water is absorbed. Stir in the squash and spice and serve as desired.
How to Store
You can store this in individual servings in airtight containers in the fridge for 3-5 days and reheat it briefly to serve. You can actually serve it cold if your kiddo likes it that way (my youngest always ate cold leftover oatmeal when I sent her food to the sitter—you never know with kidsI) or warm it with a little more water or milk as needed.
Best Tips for Success
- Try topping with dried cranberries or raisins, a drizzle of maple syrup or honey, a spoonful of nut or seed butter, a spoonful of Greek yogurt, or some milk.
- You can use canned pureed butternut squash or you can use homemade mashed butternut squash if you have it on hand.
- To make on the stovetop: Add the water and oats to a small saucepan, heat over medium low, and stir until the oats are soft and the water is absorbed. Stir in the squash and spice and serve as desired.
- To make with rolled oats: Cook for an additional minute or so, or until oats are cooked through and very soft.
- To make gluten-free: Use certified gluten-free rolled oats.
- You can also trade in mashed sweet potato for the butternut squash.
Related Recipes
I’d love to hear your feedback if you try this recipe, so please comment below. I appreciate each comment so thank you in advance!
Butternut Squash Oatmeal
Ingredients
- 1/4 cup quick or instant oats
- 1/2 cup water
- 2 tablespoons butternut squash puree
- 1/8 teaspoon pumpkin pie spice or cinnamon
- Milk honey (over age 1) or maple syrup, dried cranberries or raisins, nut butter, as desired
Instructions
- Add the oats to a microwave-safe bowl. Add the water. Heat in the microwave for about 60-90 seconds, stopping about halfway through to stir.
- Stir in the squash and pumpkin pie spice or cinnamon.
- Serve with milk and optional toppings.
Notes
- Try topping with dried cranberries or raisins, a drizzle of maple syrup or honey, a spoonful of nut or seed butter, a spoonful of Greek yogurt, or some milk.
- You can use canned pureed butternut squash or you can use homemade mashed butternut squash if you have it on hand.
- To make on the stovetop: Add the water and oats to a small saucepan, heat over medium low, and stir until the oats are soft and the water is absorbed. Stir in the squash and spice and serve as desired.
- To make with rolled oats: Cook for an additional minute or so, or until oats are cooked through and very soft.
- Gluten-free: Use certified gluten-free rolled oats.
- You can also trade in mashed sweet potato for the butternut squash.
- You can store this in individual servings in airtight containers in the fridge for 3-5 days.
Nutrition
This post was first published August 2020.
