Cookie Butter Breakfast to-GO

Plant-Based, Dairy-Free, Gluten-Free

Some days I just want to wake up and have breakfast ready for me. Lately I've been saving time in my morning routine by making breakfast recipes the night before. This cookie butter recipe combines a smoothie with overnight oats and is easy to prepare in the evening. It even has a secret ingredient- butternut squash! It sounds too healthy to be true, but the flavor tastes just like cookie dough. Don't doubt me until you try it!!


Time: 15 minutes

Servings: 2


1/2 can butternut squash puree (Farmer’s Market brand organic puree is great)

2 ripe bananas

2 tbsp sunflower seed butter or peanut butter

1 tbsp flax seeds (tip: grind seeds beforehand in a coffee grinder if blender isn’t high powered)

1 tbsp hemp seeds

Handful of pumpkin seeds (optional)

2 chopped dates

2 tbsp honey

1 tsp cinnamon

Pinch of nutmeg (optional)

1 and 1/2 cups almond milk or oat milk

1/2 cup rolled oats

Toppings: Coconut yogurt, strawberries, walnuts, cacao nibs.

Method: Blend all ingredients in a blender, making sure the oats are fully creamed in with the mixture. Pour into two 16oz. jars or other airtight containers. Leave in the fridge overnight for the oats to soften. In the morning, add the toppings and enjoy!