Disclosure: This post is sponsored by The Quaker Oats Company. Thank you for supporting our work here at Food Heaven!
The fall season is officially upon us, which is really exciting because we get to experiment with the comforting, seasonal produce that is abundant in the cooler months. We whipped up this insanely delicious Toasted Oats Fall Breakfast Parfait with butternut squash!
Butternut squash is currently in season, and is full of important phytonutrients that fall within the carotenoid family. Carotenoids are red/orange fruits and veggies (think carrots, tomatoes, bell peppers, oranges, etc.) that contains antioxidants A, C, and E.
You may be wondering, wait butternut squash in a parfait?! I know it may sound a bit off to some, but I promise you, this recipe is incredibly delicious. Butternut squash has a subtle sweetness, and when paired with the toasted oats, cinnamon, and maple syrup, we have the perfect combination of flavors.
And talking about oats, we decided to keep it straight forward with how we prepare our oats for this recipe. Toasted oats are a great way to save time in the kitchen. You can prepare them in advance, keep them stored in an airtight container in the fridge, and enjoy with your favorite pairings when breakfast time comes along.
Oats are a good source of fiber and can help support a healthy digestive system. One half cup serving of uncooked oats provides 4 grams of fiber. Maintaining digestive health is important to help keep us feeling our best, and fiber from a diet rich in grains, fruits and vegetables helps keep things moving through the digestive tract. It’s important to mention that dietary fiber is also a nutrient that most people don’t get enough of, and so by incorporating foods like oats into your meals, you’ll be more likely to meet your daily needs.
Alright, let’s get this parfait party started! Start by preheating the oven to 350F. Add the oats to a parchment paper-lined baking dish. Sprinkle the cinnamon onto the oats, and then drizzle or spray the canola oil onto the oats. Bake for 15 minutes, flipping the oats with a spatula mid-way. Once done and the oats are crisp and browned, remove from the oven and set aside.
While the oats are baking, add the chopped butternut squash to a pot with boiling water. Cook for 10-15 minutes, or until the squash is tender (not mushy). Drain the cooked squash from water, and set aside.
In a cup, jar, or bowl, layer your parfait with yogurt, butternut squash, toasted oats, walnuts, and finish off with maple syrup. Enjoy!! If you want to make a few portions for the week, simply double or triple your recipe, and follow the same directions. You can store the cooked butternut squash and the toasted oats in two separate airtight containers in the fridge. xo
Toasted Oats Fall Breakfast Parfait
Servings: 1 person
Ingredients
- 1/2 cup Quaker Old Fashioned Oats
- ¼ teaspoon ground cinnamon
- 1 tablespoon canola oil
- 1/2 cup butternut squash peeled & chopped into 1/2" pieces
- 1/2 cup whole-fat plain (non-Greek) yogurt
- 2 tablespoons chopped walnuts
- 1 tablespoon maple syrup
Instructions
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Preheat the oven to 350F.
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Add the oats to a parchment paper-lined baking dish. Sprinkle the cinnamon onto the oats, and then drizzle or spray the canola oil onto the oats. Bake for 15 minutes, flipping the oats with a spatula mid-way. Once done and the oats are crisp and browned, remove from the oven and set aside.
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While the oats are baking, add the chopped butternut squash to a pot with boiling water. Cook for 10-15 minutes, or until the squash is tender (not mushy). Drain the cooked squash from water, and set aside.
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In a cup, jar, or bowl, layer your parfait with yogurt, butternut squash, toasted oats, walnuts, and finish off with maple syrup. Enjoy!
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