Butternut Squash Oatmeal

Ingredients:

2 tablespoons extra virgin olive oil

1 cup butternut squash cubes

1 cup rolled oats

1 cup coconut milk

½ cup water

2 tablespoons raw honey

1 teaspoon cinnamon

1 pinch of ground cloves

 

Directions:

Heat the oil in a saucepan and add the butternut squash cubes. Cook for 2 minutes until golden then add the rest of the ingredients. Cover the pot and cook on low heat for 15 minutes. Can be served warm or chilled.

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