Bowls, Breakfast, Dinner, Gluten Free, Healthy, Stove Top, Vegan, Winter

Savory Oats with Butternut Squash and Toasted Buckwheat Granola

These savory oatmeal just go to show you how versatile oats are! I’m convinced that I could eat a different oatmeal dish for every meal and not get tired of it. For breakfast, I’ve been eating the same bowl of oatmeal (plus a banana and some berries) pretty much every single morning for the past four years. It dawned on me the other day, what if I can have oatmeal for lunch too? These savory oats are so flavorful and easy to prepare, they’re the perfect cozy winter meal. With rich, creamy oats, crunchy toasted seeds and roasted butternut squash, it’s the perfect balance of salty and sweet. Also, it’s vegan!

Savory oatmeal with butternut squash  buckwheat granola recipe


For the squash:
1 1/2 cups butternut squash, cubed
1 tbsp olive oil
1 tbsp fresh thyme and/or rosemary
1/2 tsp salt
2 tsp balsamic vinegar (optional)

For the granola:
1 tbsp ground flax seed + 1 tbsp water
1 cup rolled oats
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/2 cup buckwheat groats
2 tbsp sesame seeds
2 tsp maple syrup
3 tbsp coconut oil, melted
1 tbsp soy sauce

For the oatmeal:
1 cup rolled oats
1 shallot, finely diced
1 tbsp olive oil
1 sprig rosemary
1 tsp thyme
2 tsp maple syrup
1/2 tsp salt


  1. To make the buckwheat granola, preheat the oven to 400 F. Stir flax seed with water and set aside to thicken. In a large bowl, combine oats, seeds, buckwheat groats, coconut oil, maple syrup and soy sauce. Spread in a very thin, even layer across a prepared baking sheet and bake for 15-20 minutes, or until lightly brown) Allow to cool completely before breaking into chunks. This can be made in advance and stored in an airtight container.
  2. To make the squash, keep the oven at 400 F. Toss cubed squash with olive oil, rosemary, thyme and salt. Roast for 25-30 min or until tender on the inside and crispy on the outside. Toss with balsamic.
  3. For the oatmeal, heat the olive oil until shimmering in a medium sized pot before adding in shallot. Sauté for 3-4 minutes before adding in remaining ingredients plus 2 cups of water. Bring to a boil, then reduce heat, cover and cook for 5 minutes or until all the water is absorbed.
  4. To serve, divide the warm oatmeal among two bowl, top with squash, a big handful of granola and any other optional toppings.