Oats are usually a forgotten breakfast option at home. Strangely enough, the thought of eating oats is far less comforting than actually eating a hot bowl for breakfast. We prefer savoury recipes to sweet ones, and I try doing something different with them every time to keep things interesting. Butternut Squash in this recipe is often swapped with other winter squash varieties based on what I have at home.
About 80 gm rolled oats, coarsely ground
Extra-virgin olive oil, as desired
Few sprigs of thyme
1 small onion
1 small garlic clove
1 cup grated butternut squash
Up to 2 cups of boiled water
1/2 cup almond milk or any milk
Salt per taste
Any hard cheese to grate on top (optional), I used aged cheddar
1. Warm some olive oil in a pot, add leaves from a few thyme sprigs and cook for a few seconds until fragrant. Add finely chopped garlic and onion and sauté for a few minutes until the onions soften.
2. Add grated butternut squash and sauté for another few minutes.
3. Add oats, about a cup of boiled water, salt per your taste and let it cook for a few minutes. Add more water as required and cook for about 5 minutes or until the oats are fully cooked.
4. Add almond milk and cook for a few more minutes until the oats have a risotto-like consistency.
5. Transfer to a serving bowl, finish off with grated cheese and cracked pepper.
6. Optional: In a small pan, fry some thyme leaves in a few tsp of olive oil and spoon on top before serving.
– Use any other winter squash instead of butternut squash.
– You can use any other herbs like rosemary, oregano, or sage. Follow the same process as thyme in step 6 the recipe.
– You can either choose to peel the butternut squash or grate it with the peel. As its grated, the tough skin won’t take long to cook.
– I use rolled oats and coarsely ground them in a food processor to quicken the cooking time and get a more creamy consistency.
– Serve topped with roasted nuts or seeds if desired.
– I make a small batch of almond milk at home for this and similar recipes. My Indian mixer grinder’s chutney jar comes in handy. You can also use a small jar on a NutriBullet. To make the milk, soak about 20 almonds overnight. Peel almonds, and blend in a jar with ~50ml cup water until you have a thick, smooth paste. Add another 50ml water and blend again to combine.