Steel-cut oats with squash and tahini for a wholesome breakfast

Ingredients for Steel-cut oats with squash and tahini

• 30 g dairy butter or vegan butter

• 120 g steel-cut oats

• 240 ml full-fat milk or unflavoured, unsweetened nondairy milk

• 720 ml water

• 2.5 g salt

• 240 g roasted, mashed butternut squash

• well-stirred tahini

• maple syrup

• 100 g brown sugar

• flaky salt

How to make Steel-cut oats with squash and tahini

1. Melt the butter in a medium saucepan over medium heat.

2. Add the oats and cook, stirring often, until they smell toasty and darken slightly, about 3–4 minutes. Watch carefully to prevent burning.

3. Pour in the milk and water, then add the salt. Bring to a boil, then stir once, partially cover the pan, and reduce to a gentle simmer.

4. Cook for 20 minutes. Stir in the squash, then remove from the heat. The oatmeal will thicken as it cools; stir in additional water or milk when reheating if needed.

5. To serve, spoon the hot oatmeal into bowls. For each serving, drizzle with 15–30 ml tahini, 5–10 ml maple syrup, a small spoonful of brown sugar, and a good pinch of flaky salt.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.