Butternut Squah Oat Cookies

With only 4 ingredients you can make these delicious and healthy cookies. The following recipe is base on every cup of butternut squash mash.


1 cup of butternut squash pureé (peeled, cut into chunks, and then boiled or baked)

2 cups of porridge oats

1/4 of granulated sugar cane or sweetener of choice

1 tsp of vanilla/almond essence (optional)

Pinch of salt

Optional: shredded coconut, cinnamon, chocolate chips, raisins, seeds, etc.


  1. Bake or boil until soft and tender the butternut squash chunks. By baking, it brings flavors up. If you choose to boil, you might need to add a bit more oats if the dough is too wet.
  2. With a food processor, make the pureé. Once done, add the other ingredients and mix just until well combined.
  3. Add any extra ingredient, mix to incorporate. 
  4. Preheat oven at 350ºF/180ºC, and prepare a tray with baking sheet.
  5. Make small dough balls, and then flatten them on the tray. 
  6. Bake for 12-15min. Flip the cookies, and bake for another 5-10min, or until golden brown. 




Butternut Squah Oat Cookies

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