After some unseasonably warm weather, we have finally settled into cool fall days. Chilly mornings have me craving oatmeal, steel cut oats are my favorite. Flipping through The WFPB Cookbook I found the perfect recipe, and I had everything on hand.
Let me say, I do love this cookbook. Beyond the recipes there is some great details on whole-food plant-based eating. The SOS bit has particularly helpful, salt, oil. Replacing salt with non-salt options like Mrs. Dash, sautéing with water in place of oil, and avoiding large amounts of sugar. It helped my identify that these are the three main triggers for acid reflux. Cutting back in all areas has cut it back almost completely. While my goal is not to eat this diet 100% of the time, I have increased the percent of meals that follow this plan. It has been fun trying new recipes and I am happy to cut out some of the meat from our diet.
Anyway, savory over sweet is my preference for breakfast. This recipe is perfectly satisfying.
Notes
Recipe credit to Justin Weber author of The WFPB Cookbook: 100 Recipes to Enjoy the Whole-Food, Plant-based Diet. The only alteration I made was to cook in an Instant pot instead of slow-cooker.
Alternatively, cook oats and squash in a slow cooker on low for 6 to 8 hours, or until squash is fork-tender. Of course, it can be cooked on the stove-top as well, bring to boil and simmer for about 20 minutes. Stir often.
Ingredients
- 1 cup steel-cut oats
- 2 cups butternut squash, cubed
- 3 cups water
- 1/4 cup oat milk
- 1 tablespoon chia seeds
- 1 teaspoons yellow miso paste
- 1 1/2 teaspoon fresh ginger grated or ground ginger
- 1 tablespoon sesame seeds, toasted
- 1 tablespoon scallions, green parts, thinly sliced
- 1 tablespoon carrots, shredded
Instructions
- Add oats, squash, and water to Instant Pot. Stir to combine. Cook on high pressure for 4 minutes. Allow natural release, about 15 minutes. Release remaining pressure if any.
- Mash cooked oats and butternut squash to desired consistency.
- In small bowl combine oat milk, chia seeds, miso paste, and ginger. Stir to combine. Stir into oats.
- Serve topped with sesame seeds, scallion, and carrots.
- Optional, garlic chili sauce makes a great topping too
I need to try that one Jacky – looks awesome!
I was writing this when referred to the butternut squash chips, which made it even more funny!