Serves a Crowd

Spiced Butternut Squash & Soft Dried Plum Baked Oatmeal

August 27, 2015
0 Ratings
Photo by KrisW
  • Serves 6
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 —KrisW

What You'll Need
  • 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)
  1. Preheat oven to 350F and use coconut oil to lightly grease an 8″x 8″ baking dish.
  2. 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.
  3. Combine oats & spices in a large bowl.
  4. Mix flax mixture into wet ingredients, then add to dry ingredients in the large mixing bowl.
  5. Pour oat mixture into the prepared dish and spread evenly.
  6. 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).
  7. Bake for about 25 minutes or until top is golden brown and set.
  8. Allow to cool before slicing.
  9. Leftovers can be stored in airtight container in the fridge or in the freezer (defrost/reheat in microwave).

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