1 ½ tbsp
Get it ready
1. For Kabocha squash, cut it in half with a huge knife. Then scoop out the seeds. Next, slice the squash into couple small wedges. I take each piece, lay it on its flat side, and remove the rind using a peeler. Lastly, dice it into small pieces.
2. For Zucchini, peel the skin and chop it into small pieces.
Let's get cooking
Bring 2 cup of water, kabocha squash and zucchini to boil in a small saucepan. Reduce heat to medium and simmer until they are soften. Add spinach and cook for another 3 minutes.
Once cooked, pour the mixture and add avocado oil and flaxseeds into a blender. Blend until you reach the desired consitency.
Bring 1/2 cup of water and oats to boil in a small saucepan. Reduce heat to medium-low and cook, stirring occasionally, until the oats fully absorb the water.
Remove pan from heat and stir in blended mixture. Add a little more water to loosen if desired.
Allow it to cool for 3-5 minutes before serving/storing.