Fall Roasted N'Oatmeal


Fall comfort in a bowl! When you want something warming without the heaviness of traditional grain-based fare. Gluten-free, dairy-free and paleo-friendly. Can be made with any seasonal starch such as pumpkin, sweet potato, kabocha or acorn squash.

Fall Roasted N'Oatmeal

  • 1/2 cup full-fat coconut milk 
  • 1 egg + 1 egg white
  • 1/2 cup roasted butternut squash (or any similar roasted veggie)
  • 1/3 - 1/2 banana 
  • 1/8 teaspoon vanilla 
  • cinnamon to taste
  • dash of pumpkin pie spice (or nutmeg) 
  • Toppings of choice (I used grass-fed bacon, nut butter and a few banana slices) 

To prepare butternut squash: buy prepackaged cubed squash or dice yourself. Coat in olive oil and sea salt (dried rosemary also works well). Bake at 400 degrees for 25-30 minutes until fork tender. 

In a small sauce pan, bring coconut oil to a boil. Reduce heat to a simmer and add egg/egg white. Whisk to combine and increase heat back to medium. Add butternut squash, banana, vanilla, cinnamon, and pumpkin pie spice. Cook 7-10 more minutes, stirring frequently until oatmeal-like consistency is reached. Transfer to a bowl and add toppings