You don't need to add sugar or salt. The oatmeal tastes sweet. I eat them with 2 slices of bacon that give me some salty flavor.
Kabocha is a pumpkin-shaped Japanese squash with honeyed sweetness. It has jade green exterior and light green stripes. The meat of kabocha squash is a pale orange. I cut it in half after washing it thoroughly. I baked half of it for other use (adding to salad etc. ) and cut the other half in chunks for my oatmeal breakfast.
- Steel cut oatmeal
- boil egg, optional
- Roasted ground flex seed
- Dried cranberries
- Dried wild blueberries
- kabocha squash cut in chunks
1. Pre-cook chunks of kabocha until soft, put aside.
2. Cook your steel cut oatmeal until done
3.Low the heat to simmer, then add flex seed, cranberries,blueberries, raisins & kabocha to your oatmeal
4. Stir the mixtures & add soymilk to it until the oatmeal mixtures reaches the thickness of your liking.
5. Turn heat off. Ready for your breakfast