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Toasted Oats Fall Breakfast Parfait
Servings: 1 person
  • 1/2 cup Quaker Old Fashioned Oats
  • ΒΌ 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
  1. Preheat the oven to 350F.

  2. 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. 

  3. 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.

  4. In a cup, jar, or bowl, layer your parfait with yogurt, butternut squash, toasted oats, walnuts, and finish off with maple syrup. Enjoy!