Maple Oatmeal Squash Breakfast Bowl

Ever have an extra half of a roasted acorn squash? For some reason we always seem to have an odd half left. Either I make it for myself and have the other half left or I make it for the family and the girls share a half and my husband and I eat a half. Squash is one of my favorite foods of fall! I decided to use that extra “leftover” half for breakfast one morning as I have in the past this time filling it with oatmeal and chia, cinnamon, and walnuts drizzled with pure maple syrup! Like many of my posts they are meant for inspiration and I will make many different versions and urge others to customize it to fit their tastes and dietary needs. Sometimes I mix it up and add dried cranberries, swap the chia for flax, instead of walnuts use pumpkin seeds, and even sometimes add a little coconut oil and coconut palm sugar to my squash before adding the oatmeal and omit the maple syrup. The options are endless! Below is the recipe for the version pictured.

What would you customize your Maple Oatmeal Squash Breakfast Bowl?

Maple Oatmeal Squash Breakfast Bowl

Makes 1 serving

1/2 a acorn squash, roasted or cooked

1/2c rolled oats, gluten-free

1 TBSP chia seeds, optional

1 tsp cinnamon

1 TBSP pure maple syrup, plus more if desired

1 TBSP chopped walnuts or pecans

Additional toppings such as dried nuts, fruits, seeds, or spices as desired

Heat oven to 350 to re heat the squash or you can also heat in the microwave if in a hurry. Once oven is to temp place squash in the oven. Bring 1 cup of water to a boil, 1 1/4 cups if you don’t like your oatmeal as thick (the chia seeds will also thicken it) or you can also add in a splash of milk after. Stir in oats, chia seeds, cinnamon, and all or some of the maple syrup. Reduce and simmer 5 minutes or until thickened. Remove squash from the oven and add oatmeal. If squash is not heated through you can place it back in the oven. Sprinkle with chopped walnuts and any other desired toppings, drizzle with a little maple syrup, and enjoy!

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