Steel-Cut Oats with Squash and Tahini
A warming bowl of toasted steel-cut oats enriched with creamy butternut squash and finished with nutty tahini, maple syrup, and brown sugar. This hearty breakfast combines whole grains with winter squash for a nutritious start to the day.
Ingredients
- •2 tablespoons dairy butter or vegan butter
- •1 cup steel-cut oats
- •1 cup whole or unflavored, unsweetened nondairy milk
- •3 cups water
- •½ teaspoon salt
- •1 cup Roasted, Mashed Butternut Squash
- •2 tablespoons tahini
- •2 teaspoons maple syrup
- •1 tablespoon brown sugar
- •1 pinch flaky salt
Cooking Instructions
- 1.
Melt the butter in a medium saucepan over medium heat, then add the oats. Cook, stirring often, until they smell toasty and have darkened a shade, 3 to 4 minutes. Watch that they don't burn. Pour in the milk and water and add the salt. Bring to a boil, then stir once, partially cover the pan, and reduce to a gentle simmer. Cook for 20 minutes. Stir in the squash, then remove from the heat. (The oatmeal will thicken as it cools; stir in additional water or milk when reheating.)
25 min
- 2.
To serve, spoon the hot oatmeal into bowls. For each serving, drizzle with 1 to 2 tablespoons tahini, 1 to 2 teaspoons maple syrup, a small spoonful of brown sugar, and a good pinch of flaky salt.
5 min
