Roasted Squash & Apple Oatmeal

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 2 cups cubed butternut squash
• 1 large, diced apple
• 2 cups rolled oats
• 3 cups unsweetened almond milk
• 1 cup water
• 1 cup Greek yogurt
• 1/4 cup pumpkin seeds
• 2 tbsp chia seeds
• 2 tbsp maple syrup
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tbsp olive oil
• 1/4 tsp salt
• 1 tbsp fresh thyme leaves

Instructions

1. 1Preheat the oven to 425°F and line a sheet pan with parchment. Toss the cubed squash and diced apple with olive oil, salt, cinnamon, and nutmeg until evenly coated.
2. 2Spread the squash and apple in a single layer and roast for 22–25 minutes, stirring once halfway, until the squash is tender and caramelized at the edges and the apple is soft but still holds shape.
3. 3While the produce roasts, combine the rolled oats, almond milk, water, and remaining salt in a medium saucepan over medium heat. Bring to a gentle simmer, stirring often so the oats do not stick.
4. 4Reduce heat to low and cook the oatmeal for 8–10 minutes, stirring frequently, until thick, creamy, and the oats are fully softened. Stir in the chia seeds during the last 2 minutes so they plump.
5. 5Remove the oatmeal from heat and fold in half of the Greek yogurt for extra creaminess and protein; the residual heat will gently warm it without curdling.
6. 6Taste and sweeten lightly with maple syrup, adjusting for the natural sweetness of the roasted apple. The mixture should be spoonable and glossy.
7. 7Divide the hot oatmeal among four bowls. Top each portion with the roasted squash and apple mixture, distributing the caramelized bits evenly.
8. 8Add a dollop of the remaining Greek yogurt to each bowl, then scatter pumpkin seeds and fresh thyme leaves over the top for crunch and herbal brightness.
9. 9Serve immediately while warm, or cool completely and portion into containers for meal-prep mornings; reheat with a splash of almond milk to loosen.