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
Ingredients
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1 cup
Butternut Squash Purée (about 1/2 of a 15 oz can)
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3/4 cup
Coconut kefir (vegan) or plain kefir (non-vegan)
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2 tablespoons
Ground Flaxseed mixed w/ 6 TBSP water
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1/4 cup
Coconut oil, melted
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1/4 cup
Apple sauce, organic & unsweetened
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1 teaspoon
Vanilla extract
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2 cups
Rolled Oats (not quick oats)
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2 teaspoons
Cinnamon
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1/2 teaspoon
Ground ginger
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1/4 teaspoon
Freshly ground nutmeg
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1/4 teaspoon
Allspice
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15
(Approx.) Organic soft-dried plums (or good quality dried prunes)
Directions
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Preheat oven to 350F and use coconut oil to lightly grease an 8″x 8″ baking dish.
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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.
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Combine oats & spices in a large bowl.
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Mix flax mixture into wet ingredients, then add to dry ingredients in the large mixing bowl.
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Pour oat mixture into the prepared dish and spread evenly.
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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).
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Bake for about 25 minutes or until top is golden brown and set.
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Allow to cool before slicing.
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Leftovers can be stored in airtight container in the fridge or in the freezer (defrost/reheat in microwave).
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