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Savoury Oatmeal with Squash and Pepita (Vegan)

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 350
A hearty and flavorful vegan breakfast featuring roasted butternut squash, creamy steel-cut oats, and crunchy pepitas, perfect for a nourishing start to your day.

Ingredients

Vegetables

  • 4 cups butternut squash, cubed (cut into bite-sized cubes)
  • 2 tbsp olive oil
  • 1/4 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 tsp olive oil
  • 1/2 cup pumpkin seeds
  • Pinch salt
  • 1 cup steel cut oats
  • 3 cups filtered water
  • 1 tbsp fresh grated ginger
  • 1/4 tsp sea salt
  • 1 tbsp tamari
  • 2-3 green onions green onions, finely chopped
  • microgreens microgreens
  • Pepper pepper
  • Lime lime (for squeezing)

Instructions 

  • Preheat oven to 400F/200C. Toss squash with olive oil, cinnamon, and salt; roast for 30 minutes until tender and golden.
  • Toast pumpkin seeds in a pan with olive oil and salt until fragrant and golden, about 5 minutes. Set aside.
  • Cook oats with water and grated ginger until thickened, about 25 minutes. Stir in tamari.
  • Assemble bowls with oatmeal, roasted squash, pumpkin seeds, microgreens, pepper, and a squeeze of lime.

Notes

Feel free to add more lime or pepper to taste for extra flavor.
Calories: 350kcal
Cost: $15
Course: Breakfast
Cuisine: vegan
Keyword: Oatmeal, squash, vegan