Don’t expect leftovers when you whip up this delicious old-fashioned oatmeal dish for breakfast. You may not think about eating butternut squash in the morning, but this veggie is full of nutrients and low in calories!

Number of Servings: 2

Prep Time: 10 min.

Cook Time: 20 min.

Total Time:  30 min.


  • 1 tablespoon olive oil
  • 1 cup butternut squash, cut into ¼-inch dice
  • ½ teaspoon salt
  • 1 cup old fashioned oats
  • 2 tablespoons pure maple syrup, plus more for drizzling
  • 1 tablespoon ground flaxseed
  • 1 tablespoon chia seeds
  • 1 cinnamon stick
  • 1 sprig rosemary
  • 2 cups unsweetened almond milk
  • 2 tablespoons pepitas, for topping


  1. Add olive oil to a medium saucepan and warm over medium heat. Once oil is shimmering, add the butternut squash and salt and cover, stirring occasionally, until tender, about 10 minutes.
  2. Stir in the oats, pure maple syrup, flaxseed, chia seeds, cinnamon stick, rosemary and almond milk. Increase the temperature to medium-high heat and bring the mixture to a low boil while you stir. Once a low boil is reached, continue stirring occasionally, turning down the heat as needed to prevent scorching. Continue to stir until thick and creamy, 8-10 minutes.
  3. Serve topped with pepitas.

Cook’s Notes

  1. This is a great way to use leftover butternut squash! Peel and chop squash ahead of time for meal prep.