Prep 15 mins
Cook 35 mins
This is a healthful breakfast I make for my kids on school mornings. I double the recipe, baking it in two separate dishes and refrigerate it to use all week long. I make this throughout the school year, changing up the add-ins to keep the flavors fresh and the kiddos happy! I've used bananas and walnuts, omitting the squash, gingers, raisins and pepitas. Or chopped up strawberries and blueberries when in season for a Spring-time flavor combo. The recipe is so versatile my kids never tire of it!
- 354.88 ml rolled oats, not the quick-cook oatmeal
- 236.59 ml steel cut oats
- 118.29 ml brown sugar (I use less sometimes depending on the fruits added)
- 4.92 ml cinnamon
- 1.23-2.46 ml powdered ginger
- 9.85 ml baking soda
- 1.23 ml salt
- 354.88 ml milk (I use almond milk)
- 2 eggs
- 9.85 ml vanilla
- 44.37 ml butter, melted (I use Earth Balance spread for lactose free)
- 118.29 ml squash (canned or roasted and mashed)
- 177.44 ml golden raisin
- 118.29 ml pumpkin seeds, also called pepitas
- 9.85 ml crystallized ginger, chopped
- Preheat oven to 350 degrees butter an 8x8 square baking dish.
- In a small mixing bowl, combine both types of oatmeal, sugar, cinnamon, powdered ginger, raisins, pepitas, baking soda, and salt.
- In another larger bowl combine milk, butter, eggs, vanilla, crystallized ginger and squash. Add in the oatmeal mixture and stir to combine well. If it sets for very long, be sure to stir again before pouring into baking dishes since the steel cut oats will settle to the bottom.
- Pour into prepared pan. Bake 30-35 minutes, or until the center is set and the outsides pull slightly away from the pan.
- Serve warm with a little milk over top. Refrigerate leftovers for a healthy breakfast tomorrow!