The unusual combination of the butternut squash and dried plums work well together in this no-sugar added baked oatmeal. The slight sweetness comes from the apple sauce and dried plums. It can be made to suit either a vegan or non-vegan diet depending on what type of kefir you use. Added bonus: your kitchen will smell amazing!
This recipe was adapted from Pumpkin Baked Oatmeal w/ Maple & Pecans found on fivehearthome.com —KrisW
Butternut Squash Purée (about 1/2 of a 15 oz can)
Coconut kefir (vegan) or plain kefir (non-vegan)
Ground Flaxseed mixed w/ 6 TBSP water
Coconut oil, melted
Apple sauce, organic & unsweetened
Rolled Oats (not quick oats)
Freshly ground nutmeg
(Approx.) Organic soft-dried plums (or good quality dried prunes)
In This Recipe
Preheat oven to 350F and use coconut oil to lightly grease an 8″x 8″ baking dish.
Mix together flax and water – set aside for a few minutes while you mix together wet ingredients (purée, kefir, oil, Apple sauce, & extract) into a medium bowl.
Combine oats & spices in a large bowl.
Mix flax mixture into wet ingredients, then add to dry ingredients in the large mixing bowl.
Pour oat mixture into the prepared dish and spread evenly.
Arrange the plums on the top of the mixture in a single layer (I found that I sort of “smushed” the plum and broke it apart so that the plums wouldn’t be too thick).
Bake for about 25 minutes or until top is golden brown and set.
Allow to cool before slicing.
Leftovers can be stored in airtight container in the fridge or in the freezer (defrost/reheat in microwave).