Almond Summer Squash “Oatmeal”

Reading Time: 2 Minutes
Total Cooking Time: 30 Minutes

Oatmeal was always one of my favorite breakfasts and snacks.  It’s quick, easy, filling, and delicious.  After giving up grains, however, I’ve wanted to come up with something to fill this gap.   While testing out flavors and combinations for my Summer Squash “Ice Cream,” I stumbled upon something that was pretty comparable, Almond Summer Squash “Oatmeal.”

Total Cooking Time:        55 Minutes
Baking Time:                      35 Minutes
Cooling Time:                     10 Minutes
Prep Time:                          10 Minutes

Almond Summer Squash “Oatmeal”
Makes approximately 1.5 Cups (2 servings)

2 Large Zucchini or Yellow Summer Squash – each approximately 8 ounces
2 ounces Raw Unsalted Almonds
½ teaspoon        Cinnamon
½ teaspoon        Nutmeg

Preheat oven at 250F
Bake squash for approximately 35 minutes, or until warm and soft
Grind, or finely chop, 2 ounces of Raw Unsalted Almond, or about 50 Almonds
Remove squash and let cool for 5 to 10 minutes
:       Peel Squash – Be careful, they will be very hot; wear an insulated glove
(If you peel, check out this recipe for Squash Skin Chips)
(Otherwise, just leave the skin on for more color and nutrients)
Roughly chop squash, then blend or mash until even and smooth
Mix in ground Almonds, Cinnamon and Nutmeg until consistent

The finely chopped or ground almonds will thicken up the blended squash, and give it a slight crunchiness that is very reminiscent of oatmeal.  This makes for a great part of breakfast or a nice healthy snack between meals.

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