Go Back
+ servings
butternut squash oatmeal in blue bowls
Print Add to Collection

Butternut Squash Oatmeal

This makes a nice size portion for a child, though it may be too much or not enough for your child depending on their hunger. Adjust as needed for them!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings 1
Calories 88kcal

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

Calories: 88kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 8mg | Potassium: 176mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3144IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 1mg