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Author Notes: 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
- 1 cup Butternut Squash Purée (about 1/2 of a 15 oz can)
- 3/4 cup Coconut kefir (vegan) or plain kefir (non-vegan)
- 2 tablespoons Ground Flaxseed mixed w/ 6 TBSP water
- 1/4 cup Coconut oil, melted
- 1/4 cup Apple sauce, organic & unsweetened
- 1 teaspoon Vanilla extract
- 2 cups Rolled Oats (not quick oats)
- 2 teaspoons Cinnamon
- 1/2 teaspoon Ground ginger
- 1/4 teaspoon Freshly ground nutmeg
- 1/4 teaspoon Allspice
- 15 (Approx.) Organic soft-dried plums (or good quality dried prunes)
- 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).