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Recipe

Kabocha greens oatmeal

Kabocha greens oatmeal

Nutritional info

This wholesome breakfast bowl contains 120g of plant-based ingredients.

View full details
  • prep time

    PREP TIME

    3 mins

  • Cook time

    COOK TIME

    20 mins

  • cooling time

    COOL TIME

    5 mins

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  • Rolled oats

    1 ½ tbsp

  • Kabocha

    1/4 cup

  • Zucchini

    1/8 cup

  • Spinach

    1/8 cup

  • Flaxseeds

    1 tsp

  • Avocado oil

    1 tsp

  • Water

    3 cups

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

STEP 1

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.

STEP 2

Once cooked, pour the mixture and add avocado oil and flaxseeds into a blender. Blend until you reach the desired consitency.

STEP 3

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.

STEP 4

Remove pan from heat and stir in blended mixture. Add a little more water to loosen if desired.

STEP 5

Allow it to cool for 3-5 minutes before serving/storing.

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