Wonder what is in this bowl??
Yup, oatmeal! Not just any oatmeal, but acorn squash oatmeal. I saved a piece of squash from my acorn squash soup to use for this breakfast. It was an experiment, and the experiment went well!
How to make it happen:
Take 3/4 cup to 1 cup of already baked acorn squash. Place in food processor and blend with almond milk or milk of choice (used between 1/4 and 1/2 cup).
Start oats and liquid in sauce pan per directions on container. Mix puree in with oats and cook as you normally do. 3 to 4 minutes on medium heat.
Top oatmeal with brown sugar & fruit and enjoy!
Adding acorn squash really thickened the oatmeal. It changed the consistency for the better. If you don’t like thick oatmeal, make your puree more liquid like. Also, this could work with butternut squash!
Exercise tip for you today:
I did these yesterday at the gym, wall squats with an exercise ball, and you can really feel the burn. Try them!