Acorn Squash + Turmeric Baked Oats


I grew up eating oats. To me, they are comforting, versatile, and satiating. Unfortunately, I don’t eat them much, because they also don’t resonate with my body and dosha. I tend to feel foggy and experience bloat after eating oats. To be clear, I’m by no means advocating that everyone avoid oats. I simply share my experience, because I eat intuitively. Part of this process requires me to be honest about both healthy and unhealthy foods that do not resonate with my body. Like I said, I love the nostalgia and even taste of oats, but I eat them sparingly to honor my body’s cues. Some doshas, however, thrive on oats. If you notice you feel energized by this beautiful grain, this breakfast is for you! This recipe is subtly sweet with maple and potent because of the turmeric. It’s a perfect breakfast to make ahead and have at the ready. 



  • 2 cups oats

  • 1 tbsp turmeric

  • 2 tsp cinnamon

  • 1 tsp cardamom

  • 1 tsp garam masala

  • 1 pinch Himalayan pink sea salt

  • 1 tsp baking powder

  • 1 tsp vanilla extract

  • 1 tbsp maple syrup

  • 1 tbsp cashew butter (or other nut butter)

  • 2 cups cashew milk (or milk of your choice)

  • ½ roasted acorn squash, skin discarded, chopped into cubes


  • Additional milk, cacao nibs, maple syrup



  1. Preheat oven to 350 degrees F

  2. In a large, glass baking dish, or in dutch oven, mix oats, spices, salt, and baking powder, mix well

  3. Add vanilla and maple syrup, mix well

  4. Add cashew butter and cashew milk, mix well

  5. Add squash, mix well 

  6. Bake for 35 minutes

  7. Serve along with desired toppings

If you need to roast your squash – 

  1. Cut acorn squash in two (cut thru center, length-wsie)

  2. Scoop out seeds

  3. Lightly coat squash with avocado oil, sea salt, and black pepper

  4. Roast, cut-side up, for 45-50 minutes

  5. Eat along with veggies, in soups, in your baked oatmeal, or simply, straight-up 


Recipe Key


Best in: Fall, Winter

Best for: Vata dosha