I started making this recipe when my eldest was about 18 months. She was getting bored with pureed foods for breakfast, but I was running out of ideas. I wanted her to have a healthy breakfast that is full of vitamins, minerals and protein. So, voila… Kid and mommy approved! (This recipe is good for one hungry adult, or 2-3 toddlers)
1/4 cup roasted butternut squash
1/2 cup apple, peeled and diced
3 tbsp. quick oats
3/4 cup water
4 tbsp. almond milk
2 tbsp. evaporated milk (optional, but it definitely makes the oatmeal creamier without adding cream)
sugar to taste (I actually don’t add any sugar, and luckily my family is ok with that)
1 egg
Place squash, apple, quick oats and water in a saucepan. Bring to boil, cook until the oatmeal is soft. If you don’t like chunks of squash in your oatmeal, mush it with a wooden spoon (ahem, moms of picky eaters…). Add almond milk, evaporated milk and sugar, stir. Then crack the egg right into the pan, and stir until the egg is cooked. When that happens, you would see little strands of egg whites, like that you’d see in an egg drop soup. Take it off the heat and serve on its own or with any toppings you like… bananas, berries, nuts, raisins… you decide!
