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Chai Oatmeal with Spiced Kabocha Swirl

We are incredibly lucky to have connected with some amazing bloggers who share our passion for creative oats. One of these bloggers is the talented Amanda Paa of Heart Beet Kitchen. Amanda is a writer, photographer and recipe developer, who creates seasonal recipes using fresh, simple ingredients. Amanda is also a newly published author of the book Smitten with Squash.

Amanda’s new book, Smitten with Squash celebrates her love for this often overlooked vegetable, with over 80 fresh and real food recipes that span both summer and winter squash. She also shares tips & tricks for identification & different cooking techniques. So many nourishing dishes to inspire, from breakfast to dinner, sweet to savory!

Here’s Amanda’s fall oatmeal squash recipe as featured in our Purely Fall Magazine. We got really creative in our fall mag, with four more oatmeal recipes–three sweet + two savory. As always our recipes are gluten-free and made with nutrient-rich seasonal ingredients. Enjoy!

chai oatmeal with spiced kabocha swirl

Chai Oatmeal with Spiced Kabocha Swirl

Ingredients

makes 2-3 servings:

1 medium kabocha squash (buttercup or red kuri squash would also work), cut in half and seeds removed

1 tbsp coconut oil

2 organic chai tea bags

2 cups organic almond milk

1/2 cup water

3/4 tsp cinnamon

1/4 tsp freshly grated nutmeg

3 tbsp organic coconut sugar

2/3 cup purely elizabeth Organic 6-Grain Oatmeal

pure maple syrup for drizzling

Directions

Preheat oven to 400°F. Rub the inside of squash half with the coconut oil the flesh with the coconut oil. (Use the other half for another meal.) Dampen the tea bags with water, then place them on a rimmed baking sheet. Cover the tea bags with squash so that they are in the middle of its empty cavity.  Roast for 45 minutes or until squash is completely tender and can be easily scooped out of its skin.

Meanwhile, bring almond milk, water, cinnamon, nutmeg and coconut sugar to a boil. Add oatmeal, then reduce to a simmer. Cook for 15-20 minutes, stirring occasionally until it is the consistency you would like it.

When squash is finished roasting, scoop flesh out and add to food processor with three tablespoons of water, then puree until smooth. Add a few more tablespoons of water if you would like it to be a thinner consistency. Stir about 1/3 cup puree into each serving of oatmeal and drizzle with pure maple syrup to the sweetness you desire.

chai oatmeal with spiced kabocha swirl

Connect with Amanda

Blog:  http://www.heartbeetkitchen.com

Pinterest: http://www.pinterest.com/amandapaa

Twitter: http://www.twitter.com/amanda_paa

Instagram: http://instagram.com/amanda_paa

Facebook: https://www.facebook.com/HeartBeetKitchen

Links to book

Amazon: http://www.amazon.com/Smitten-Squash-Northern-Plate-Amanda/dp/0873519396

Powells’s (online Indie bookstore): http://www.powells.com/biblio/9780873519397

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