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Breakfast

Gluten-Free Squash Banana Oatmeal

SERVES 4 TO 5

Stirring winter squash into gluten-free oatmeal is a sure way to jazz up your breakfast routine. The secret to a creamy bowl without the long morning simmer is to soak steel-cut oats overnight.

1 cup gluten-free steel-cut oats
1 teaspoon ground ginger
¼ teaspoon ground cloves
Pinch of salt
1 cup winter squash puree
1 ripe banana, mashed
⅓ cup ground flaxseed
⅓ cup dried cranberries
3 tablespoons pure maple syrup
1 teaspoon pure vanilla extract

1. In a medium saucepan, bring oats, ginger, cloves, a pinch of salt and 3 cups water to a boil. Turn off heat, cover and let soak overnight.

2. In the morning, stir squash, banana, flaxseed, cranberries, maple syrup and vanilla into oatmeal. Heat over medium-low until warmed through.

Each serving contains 265 calories, 5g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 3mg sodium, 52g carbohydrate, 7g fiber, 19g sugars, 8g protein, 25Est GL.

Matthew Kadey, RD, (muffintinmania.com) is author of The Muffin Tin Chef and The No-Cook, No-Bake Cookbook.

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