This Roasted Butternut Squash Oatmeal transforms humble oats into a savory-sweet, deeply satisfying meal. Roasting the squash brings out its natural sweetness and nutty depth, simmered right into the oats for a creamy, luxurious texture. It’s a cozy, nourishing breakfast that will keep you full for hours.
Looking for Roasted Butternut Squash Oatmeal inspiration? You'll love what we have! Explore more Savory Oatmeal recipes or discover our Burgers favorites.
Why You’ll Love This Roasted Butternut Squash Oatmeal
- Flavor revelation: Sweet roasted squash, earthy oats, and warm spices create a complex, comforting taste.
- Creamy texture: Wonderfully creamy with tender, caramelized squash bursts—never gloppy.
- Make-ahead friendly: Roast squash ahead or make a full batch to reheat all week.
- Versatile canvas: Adapts easily to savory or sweet toppings based on your mood.
Ingredients & Tools
- 1 small butternut squash (about 1.5 lbs or 680 g), peeled, seeded, and cut into ½-inch cubes
- 1 tablespoon olive oil or avocado oil
- 1 cup old-fashioned rolled oats (do not use quick-cooking or steel-cut for this recipe)
- 2 cups water, plus more as needed
- 1 cup whole milk, unsweetened almond milk, or oat milk
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon fine sea salt
- 2 tablespoons pure maple syrup, plus more for serving
- 1 teaspoon pure vanilla extract
- For serving: toasted pecans or walnuts, a pat of butter, a drizzle of cream, or a sprinkle of brown sugar
Tools: A rimmed baking sheet, parchment paper, a medium saucepan, and a good wooden spoon.
Notes: The quality of your oats and squash really makes a difference here. Old-fashioned rolled oats give you the perfect texture, and taking the time to properly roast the squash is non-negotiable—it’s where all that deep, caramelized flavor comes from.
Nutrition (per serving)
| Calories: | 285 kcal |
| Protein: | 8 g |
| Fat: | 7 g |
| Carbs: | 52 g |
| Fiber: | 7 g |
Serves: 3 | Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip the roasting step. This is the soul of the recipe. Roasting concentrates the squash’s sugars, giving it a wonderful caramelized flavor that boiling or steaming just can’t achieve. It’s worth the extra time, I promise.
- Get your squash cubes even. Try to cut them into similarly sized pieces, about ½-inch cubes. This ensures they all roast at the same rate and you don’t end up with some burnt pieces and some undercooked ones.
- Use old-fashioned rolled oats. Steel-cut oats will take too long and require more liquid, and quick-cooking oats will turn to mush. The sturdy texture of old-fashioned oats stands up perfectly to the simmering process with the squash.
- Taste and adjust at the end. Oats can really absorb salt and sweetness, so always do a final taste test before serving. You might want an extra pinch of salt or another drizzle of maple syrup to make it perfect for you.
How to Make Roasted Butternut Squash Oatmeal
Step 1: First, let’s roast that squash. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper for easy cleanup. Toss the cubed butternut squash with the olive oil and a good pinch of salt until everything is nicely coated. Spread the squash out in a single layer—don’t crowd the pan, or it will steam instead of roast. Pop it into the hot oven and let it work its magic for 25-30 minutes. You’re looking for the edges to be golden brown and the cubes to be tender when pierced with a fork.
Step 2: While the squash is roasting, you can get your oat base ready. In a medium saucepan, combine the rolled oats, water, milk, cinnamon, nutmeg, and salt. Give it a good stir to incorporate the spices. Don’t turn the heat on just yet—we’re doing a bit of mise en place here. This is also a great time to prep any toppings you might want, like toasting some nuts in a dry skillet until they’re fragrant.
Step 3: Once your squash is beautifully roasted and out of the oven, it’s time to bring it all together. Add about two-thirds of the roasted squash to the saucepan with the oat mixture. Reserve the remaining third for topping your bowls later—this gives you those lovely textural contrasts. Now, place the saucepan over medium-high heat and bring everything to a lively simmer. You’ll see little bubbles forming all over the surface.
Step 4: As soon as it’s simmering, reduce the heat to low. This is key for creamy, not gluey, oatmeal. Let it cook gently for 8-12 minutes, stirring occasionally with your wooden spoon. You’ll notice the oats will start to soften and thicken the liquid. The squash will begin to break down a little, melding into the oats and creating a gorgeous orange-hued, creamy porridge. If it looks too thick for your liking, just add a splash more water or milk.
Step 5: When the oatmeal has reached your desired consistency, take it off the heat. Now, stir in the maple syrup and vanilla extract. The vanilla adds a beautiful warmth that complements the squash so well. Give it one final taste—this is your moment to adjust the seasoning. Maybe it needs another tiny pinch of salt to make the flavors pop?
Step 6: Ladle the warm oatmeal into bowls. Top each serving with the reserved roasted squash cubes, a sprinkle of your toasted nuts, and any other toppings you love. A little pat of butter melting into the top is honestly divine. Serve it immediately while it’s hot and comforting.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months; thaw overnight in fridge before reheating.
- Reviving: Reheat with a splash of milk or water in microwave or on stovetop, stirring until creamy.
Serving Suggestions
Complementary Dishes
- Savory Sausage Links — The salty, savory flavor of pork or chicken sausage provides a perfect counterpoint to the sweet and spiced oatmeal, making it a truly balanced meal.
- A Simple Arugula Salad — A light salad with a lemony vinaigrette and shaved Parmesan cuts through the richness of the oatmeal and adds a fresh, peppery crunch.
- Soft-Scrambled Eggs — For the ultimate savory breakfast bowl, top your oatmeal with creamy, softly scrambled eggs. The runny yolk creates a luxurious sauce.
Drinks
- Hot Chai Tea Latte — The warm spices in a chai latte mirror the cinnamon and nutmeg in the oatmeal, creating a wonderfully cohesive and cozy flavor experience.
- Dark Roast Coffee — A strong, bitter cup of coffee provides a fantastic contrast to the sweet and earthy notes of the squash and maple syrup, cleansing the palate between bites.
- Sparkling Apple Cider — The effervescence and crisp apple flavor feel festive and bright, lifting the hearty dish and making a weekend breakfast feel special.
Something Sweet
- Warm Apple Crisp — If you’re serving this for a brunch, a small side of apple crisp continues the warm, spiced fruit theme and feels indulgent without being overly heavy.
- Maple Glazed Bacon — It’s a dessert and a side in one! The candied, salty-sweet crunch of the bacon is an incredible textural and flavor addition to the creamy oatmeal.
- Vanilla Bean Yogurt Parfait — For a lighter finish, layer creamy yogurt with granola and berries. The cool, tart yogurt is a refreshing contrast to the warm oatmeal.
Top Mistakes to Avoid
- Mistake: Overcrowding the baking sheet when roasting the squash. If the squash cubes are piled on top of each other, they’ll steam and become soggy instead of developing those delicious, caramelized edges. Always use a large enough pan for a single layer.
- Mistake: Cooking the oats at too high of a heat. A rolling boil will make the oats sticky and glue-like. A gentle simmer is what you need for a creamy, dreamy texture. Patience is key here.
- Mistake: Adding the maple syrup too early. If you add the sweetener at the beginning of cooking, the flavor can dull and the oats might not soften as well. Stir it in at the very end to preserve its lovely, nuanced flavor.
- Mistake: Not seasoning enough. Oats need salt, just like pasta water. Don’t be shy with it! That pinch of salt is crucial for balancing the sweetness of the squash and maple and making all the other flavors shine.
Expert Tips
- Tip: Roast a big batch of squash ahead of time. On a weekend, roast two squashes instead of one. Store the extra cubed and roasted squash in the fridge for up to 4 days or freeze it. This cuts your morning prep time down to just 10 minutes.
- Tip: Toast your oats for a nuttier flavor. Before adding the liquid, toast the dry oats in the saucepan over medium heat for 2-3 minutes, stirring constantly, until they smell fragrant. This adds a wonderful depth of flavor to the final dish.
- Tip: Use an immersion blender for a super-creamy texture. If you prefer a completely smooth oatmeal, use an immersion blender to briefly puree the oatmeal and squash right in the pot after cooking. Just a few pulses will do it—you still want some texture.
- Tip: Get creative with mix-ins. After taking the oatmeal off the heat, try stirring in a tablespoon of chia seeds for extra fiber, a spoonful of almond butter for protein, or even a handful of dried cranberries for a tart burst.
FAQs
Can I make this oatmeal vegan?
Absolutely, and it’s incredibly easy! Simply use a plant-based milk like almond, oat, or soy milk. Just ensure the maple syrup you use is certified vegan (most are, but it’s good to check), and skip the butter topping or use a vegan alternative. The recipe is naturally vegan otherwise and works beautifully.
Can I use pre-cut butternut squash from the store?
You sure can! It’s a fantastic time-saver. A 12-ounce bag of pre-cut squash cubes is perfect for this recipe. Just be aware that pre-cut squash can sometimes be a bit wetter, so you might need to pat it dry with a paper towel before tossing it with oil to help it roast and caramelize better.
How do I store and reheat leftovers?
Let the oatmeal cool completely, then store it in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of milk or water to a portion in a bowl and microwave in 30-second intervals, stirring in between, until hot. You can also reheat it gently on the stovetop, again adding a little liquid to loosen it up.
Can I use frozen butternut squash?
Yes, but I’d recommend thawing it completely and pressing out as much excess water as you can with a clean kitchen towel before roasting. Frozen squash contains a lot of water, which can prevent proper browning and make your final oatmeal a bit watery if you’re not careful.
Is this recipe gluten-free?
It is, as long as you use certified gluten-free oats. Oats are naturally gluten-free, but they are often processed in facilities that also handle wheat, so cross-contamination can be an issue for those with celiac disease or a severe sensitivity. Always check the packaging to be safe.
Roasted Butternut Squash Oatmeal
Make this creamy Roasted Butternut Squash Oatmeal for a sweet and savory breakfast. Easy, healthy, and perfect for meal prep. Get the recipe now!
Ingredients
For the oatmeal:
-
1 small butternut squash (about 1.5 lbs or 680 g, peeled, seeded, and cut into ½-inch cubes)
-
1 tablespoon olive oil or avocado oil
-
1 cup old-fashioned rolled oats
-
2 cups water (plus more as needed)
-
1 cup whole milk, unsweetened almond milk, or oat milk
-
1 teaspoon ground cinnamon
-
0.25 teaspoon ground nutmeg
-
0.5 teaspoon fine sea salt
-
2 tablespoons pure maple syrup (plus more for serving)
-
1 teaspoon pure vanilla extract
-
toasted pecans or walnuts, a pat of butter, a drizzle of cream, or a sprinkle of brown sugar
Instructions
-
First, let’s roast that squash. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper for easy cleanup. Toss the cubed butternut squash with the olive oil and a good pinch of salt until everything is nicely coated. Spread the squash out in a single layer—don’t crowd the pan, or it will steam instead of roast. Pop it into the hot oven and let it work its magic for 25-30 minutes. You’re looking for the edges to be golden brown and the cubes to be tender when pierced with a fork.01
-
While the squash is roasting, you can get your oat base ready. In a medium saucepan, combine the rolled oats, water, milk, cinnamon, nutmeg, and salt. Give it a good stir to incorporate the spices. Don’t turn the heat on just yet—we’re doing a bit of mise en place here. This is also a great time to prep any toppings you might want, like toasting some nuts in a dry skillet until they’re fragrant.02
-
Once your squash is beautifully roasted and out of the oven, it’s time to bring it all together. Add about two-thirds of the roasted squash to the saucepan with the oat mixture. Reserve the remaining third for topping your bowls later—this gives you those lovely textural contrasts. Now, place the saucepan over medium-high heat and bring everything to a lively simmer. You’ll see little bubbles forming all over the surface.03
-
As soon as it’s simmering, reduce the heat to low. This is key for creamy, not gluey, oatmeal. Let it cook gently for 8-12 minutes, stirring occasionally with your wooden spoon. You’ll notice the oats will start to soften and thicken the liquid. The squash will begin to break down a little, melding into the oats and creating a gorgeous orange-hued, creamy porridge. If it looks too thick for your liking, just add a splash more water or milk.04
-
When the oatmeal has reached your desired consistency, take it off the heat. Now, stir in the maple syrup and vanilla extract. The vanilla adds a beautiful warmth that complements the squash so well. Give it one final taste—this is your moment to adjust the seasoning. Maybe it needs another tiny pinch of salt to make the flavors pop?05
-
Ladle the warm oatmeal into bowls. Top each serving with the reserved roasted squash cubes, a sprinkle of your toasted nuts, and any other toppings you love. A little pat of butter melting into the top is honestly divine. Serve it immediately while it’s hot and comforting.06
Not what you're looking for?
