Baked Butternut Squash Oatmeal

Original recipe found on foodgawker

2 cups butternut squash puree (or pumpkin as original recipe calls for)

1/2 cup brown sugar

2 eggs

1 tsp pumpkin pie spice

3/4 tsp baking powder

1/2 tsp vanilla

1-1/2 cups milk

2-1/2 cups multigrain hot cereal

Preheat the oven to 350 degrees.

In a large bowl, whisk together the butternut squash puree, brown sugar, eggs, vanilla, pumpkin pie spice, and baking powder until smooth. Whisk in the milk.

Mix the dry oats into the squash mixture. Coat an 8x8 baking dish with non-stick spray. Pour in the squash oat mixture. Cover with foil and bake in the preheated oven for 45 minutes, removing the foil after the first 30 minutes.

Serve hot right out of the oven or refrigerate until ready to serve. Can be eaten cold or reheated. Top with milk, maple syrup, whipped cream, or nuts.

Harvest Oatmeal

Not a pretty pic, but very tasty!

1/2 zucchini, shredded
1/2 cup baby carrots, shredded
1/2 apple, shredded
1/2 cup Multi Grain Hot Cereal
1 cup Water
1 tbsp Ideal Brown Sugar Substitute
1/2 tsp pumpkin pie spice
1 tbsp chopped pecans

Combine everything but the pecans in a sauce pan. Heat over medium high heat until most of the liquid is absorbed stirring occasionally. Top with chopped pecans.

Makes 1 serving = 4 points plus

Banana & Roasted Acorn Squash Stove Top Oatmeal

1/2 cup multi grain oatmeal

1 cup unsweetened vanilla almond milk

1/2 cup water

1/2 tsp cinnamon

1 banana, diced

1-2 roasted acorn squash (depending on size I used about a cup), mashed

Combine above ingredients in a saucepan. Bring to a boil over medium-high heat. Turn down temperature to medium. Cook stirring occasionally 10-15 minutes.

Makes 1 serving = 4 points

Oatmeal Bar Cookies

I found this recipe on foodgawker. I have wanted to make it for the kids since I saw it. We are having a lazy morning. I didn't feel like scooping cookies so we made them into bars. I also added an egg and some mix ins. They love it!

1 3/4 cups packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
3 eggs
1 cup all-purpose flour
1 cup whole wheat pastry flour
1 teaspoon baking powder
3 cups old-fashioned oats (I used 6 packets plain instant oatmeal and 6 packets chocolate chip instant oatmeal.)
1/2 cup raisins
1/2 cup toasted coconut
1/2 cup mini chocolate chips

Heat oven to 350°F. Spray a 9 x 13 dish with nonstick cooking spray.


In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs until well blended.

On low speed, beat in all-purpose flour, whole wheat pastry flour and baking powder until well combined. Stir in oats, raisins, coconut, and chocolate chips.


Press mixture evenly into prepared pan.

Bake 30-35 minutes or until light golden brown.

Overnight Pumpkin Banana Cold Oatmeal

1/2 cup Country Choice Multigrain Hot Cereal
1 Dannon Light & Fit Vanilla Yogurt

1 banana, mashed
1 cup pumpkin
2 tablespoons PB2
1/4 tsp cinnamon

1/8 tsp nutmeg

Combine above ingredients in a cereal bowl. Refrigerate overnight. Eat cold in the morning.

Makes 1 serving = 6 points plus

Overnight Peanut Butter, Banana, & Apple Cold Oatmeal

1/2 cup Country Choice Multigrain Hot Cereal

1 Trader Joe's Honey Greek Style Nonfat Yogurt
1 banana, mashed

1 apple, chopped

2 tablespoons PB2

1/4 tsp cinnamon

Combine above ingredients in a cereal bowl. Refrigerate overnight. Eat cold in the morning.

Makes 1 serving = 7 points plus

Use a Fiber 1 yogurt to change it from 7 points plus to 5 points plus

Overnight Apple Banana Steel Cut Oatmeal

1/4 cup steel cut oatmeal

1 apple, cored
1 banana
3/4 cup water
1/2 tsp cinnamon

1/4 tsp nutmeg

pinch of clove

Pulse apple and banana in food processor until apple is finely chopped and banana is mashed.

Combine oatmeal, apple, banana, spices, & water in a bowl that will sit in your slow cooker with the lid on. Place bowl in slow cooker. Fill slow cooker with water almost to the top of the bowl.

Cook on low 7-8 hours.

Makes 1 serving = 4 points plus

Overnight Butternut Squash & Pumpkie Pie Oatmeal

1/4 cup steel cut oatmeal
1 cup butternut squash puree

1/4 cup pumpkin butter

1 cup water

1/2 oz Bosky Acres Cranberry Cinnamon Goat Cheese

Combine oatmeal, squash, pumpkin butter, & water in a bowl that will sit in your slow cooker with the lid on. Place bowl in slow cooker. Fill slow cooker with water almost to the top of the bowl. Cook on low 7-8 hours. Stir in goat cheese right before eating.

Makes 1 serving = 4 points

Pumpkin Oatmeal

1/3 cup multigrain oatmeal
1 cup pureed pumpkin
1/3 cup unsweetened almond milk
1/4 tsp nutmeg
1/2 tsp cinnamon

Combine above ingredients in a small saucepan. Heat 8-10 minutes over medium-high heat; stirring occasionally.

Makes 1 serving = 3 points

Multigrain Almond Banana Squash Oatmeal

1/3 cup multigrain oatmeal

1 cup pureed banana squash

1/3 cup unsweetened almond milk

1/4 tsp almond extract

1/4 tsp nutmeg

1/2 tsp cinnamon

Combine above ingredients in a small pot. Cook over medium heat for 10 minutes stirring occasionally.

Makes 1 serving = 3 points

Overnight Honey Apple Zucchini Steel Cut Oatmeal

1/4 cup steel cut oatmeal
1/3 cup unsweetened applesauce

1 zucchini, shredded

1 tsp honey
3/4 cup water

1/2 tsp cinnamon
1/2 tsp nutmeg

Combine above ingredients in a bowl that will sit in your slow cooker with the lid on. Place bowl in slow cooker. Fill slow cooker with water almost to the top of the bowl. Cook on low 7-8 hours.

Makes 1 serving = 3 points

Overnight Double Pear Steel Cut Oatmeal

1/4 cup steel cut oatmeal

1/3 cup unsweetened pear sauce

1 pear, diced

3/4 cup water

1/2 tsp cinnamon

1/4 tsp nutmeg

Combine above ingredients in a bowl that will sit in your slow cooker with the lid on. Place bowl in slow cooker. Fill slow cooker with water almost to the top of the bowl. Cook on low 7-8 hours.

Makes 1 serving = 4 points

PB&J Baked Multigrain Oatmeal

1/3 cup 5 grain hot cereal

1/2 cup unsweetened almond milk

1 cup concord grapes

1 tbsp PB2

1 tbsp water

Preheat oven to 400. Spray a dish with cooking spray. Combine cereal, almond milk, and grapes in dish. Bake for 30 minutes.

Mix together PB2 and water. Place on top of oatmeal.

Makes 1 serving = 3 points

Baked Zucchini Banana Steel Cut Oatmeal

1 zucchini, diced
1 banana, pureed
1/2 tsp cinnamon
1/4 cup steel cut oatmeal
1/2 cup almond milk

Preheat oven to 400.

Spray small baking dish with cooking spray. Combine above ingredients in dish.

Bake for 30 minutes.

Makes 1 serving = 4 points

Flavors of Fall Overnight Butternut Squash & Pear Steel Cut Oatmeal

1/4 cup steel cut oatmeal

1 cup butternut squash puree

1 pear, diced

1 cup water
1/2 cup unsweetened vanilla almond milk
1/2 tsp pumpkin pie spice
1 tsp maple extract

Combine above ingredients in a bowl that will sit in your slow cooker with the lid on. Place bowl in slow cooker. Fill slow cooker with water almost to the top of the bowl. Cook on low 7-8 hours.

Makes 1 serving: 4 points

Overnight Peach Zucchini Steel Cut Oatmeal

1 zucchini, shredded
1 peach, peeled and diced
1/4 cup steel cut oatmeal
1 cup water
1 tsp vanilla bean paste
1/4 tsp nutmeg
1/2 tsp cinnamon

Spray inside of small slow cooker with cooker spray. Combine above ingredients in slow cooker. Cover and cook on low 8 hours.

Top with 1 tbsp PB2 mixed according to jar.

Makes 1 serving = 2 points

Peach Oatmeal in a Jar

1 cup water

1/4 cup quick cooking steel cut oatmeal

1 peach, peeled and diced

1/4 tsp nutmeg

1/4 tsp cinnamon

1 almost empty jar of peanut butter (about a tbsp left)

Bring water to a boil. Add in oatmeal, peach, nutmeg, and cinnamon. Cool 10-12 minutes; stirring occasionally.

Pour hot oatmeal into pb jar. Stir well.

Points: 3 (Points will change depending on what type of nut butter you use. Better'n Peanut Butter is 1 point for 1 tbsp)

Ovenight Pear Zucchini Steel Cut Oatmeal

1 golden zucchini, shredded
1 pear, shredded
1/4 cup steel cut oatmeal
1-1/4 cup water
1 vanilla bean, sliced and seeds scraped
1/8 tsp all spice
1/2 tsp cinnamon

Spray inside of small slow cooker with cooker spray. Combine above ingredients in slow cooker. Cover and cook on low 8 hours.

Makes 1 serving = 3 points

Overnight Peach & Blueberry Steel Cut Oatmeal

1 peach, peeled and diced
1 cup blueberries
1/4 cup steel cut oatmeal
1 cup water
1/2 cup unsweetened vanilla almond milk
1 tablespoon french vanilla extract
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon

Combine above ingredients in a bowl that will fit in your slow cooker with the lid on. Place bowl in slow cooker. Fill slow cooker with water almost to the top of the bowl. Cook on low 7-8 hours.

Makes 1 serving: 3 points

Overnight Zucchini Bread Oatmeal

Adapted from Une-deux Senses

1/4 cup steel cut oatmeal
1 cup water
1/4 cup Blue Diamond Unsweetened Vanilla Almond Milk
1/2 medium zucchini, grated
1/2 tsp. cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1 tbsp crunchy almond butter
1 tsp Splenda blend brown sugar


Combine oatmeal, water, milk, zucchini, cinnamon, nutmeg, and ginger in a bowl that will sit in your slow cooker with the lid on. Place bowl in slow cooker. Fill slow cooker with water almost to the top of the bowl. Cook on low 7-8 hours. Stir in almond butter and Splenda blend brown sugar.


Makes 1 servings: 4 points