If you’re looking for a paleo-friendly and delicious meal prep idea for breakfasts, look no further than this paleo spaghetti squash baked oats!
If there’s one meal I struggle with, its breakfast. Most mornings when I’m off to work I’m running late, so I have to grab the quickest thing I can. That’s usually some BirchBenders frozen paleo waffles, which I’m not complaining about, but I need to switch it up before I become allergic to those waffles, that would be a tragedy.
One of the hottest meal prep ideas out there is baked oatmeal, where you basically make a casserole out of your oatmeal and eat it throughout the week. So it got me thinking, can I do the same with my spaghetti squash oats? The answer is YES!
Hit up Pinterest and you’ll find tons of spaghetti squash casserole recipes, so I figured why not combine the best of both worlds? And save myself from the headache of breakfast on repeat at the same time.
Paleo Spaghetti Squash Baked Oats
This paleo spaghetti squash baked oats is very similar to my spaghetti squash oatmeal recipe, just doubled up. I use a lot more spaghetti squash, which is a great way to make sure at least 1/2 of the spaghetti squash doesn’t go to waste. You can save the other half to make a gluten-free pasta later in the day.
The coconut flour in this recipe also gives the paleo spaghetti squash baked oats that casserole consistency. Make sure to let it sit for 10 minutes after baking to thicken.
Feel free to use any toppings you want. You can top them off with fruit like apples, bananas or blueberries. Or you can add your favorite granola like Wildway or Purely Elizabeth. The paleo spaghetti squash baked oats will stay good in the fridge for a few days. I recommend choosing toppings wisely.
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Paleo Spaghetti Squash Baked Oats
- Prep Time: 50 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 20 minutes
- Yield: 9 servings 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Description
A delicious and easy way to get more veggies in your diet, these paleo spaghetti squash baked oats is the perfect meal prep for breakfast recipe.
Ingredients
- 4 cups cooked spaghetti squash
- 1 1/4 cups Bob’s Red Mill Coconut Flour
- 2 1/2 cups coconut milk
- 2 tbsp. cinnamon
- 1 tsp vanilla extract
- 1 scoop Vital Proteins Beef Gelatin
- 1/2 tsp honey (if desired)
Instructions
- For the spaghetti squash
- Pre-heat the oven to 425. Place the spaghetti squash in the middle of a baking pan, and place in the oven for 45 minutes. Let cool, and then slice in half lengthwise. Using a fork, remove the seeds. Use the fork to remove the squash and place on to a plate. Use a knife or food processor to chop up.
- For the paleo spaghetti squash baked oats
- Lower the oven temperature to 325. Place the spaghetti squash, coconut flour, cinnamon, vanilla and beef gelatin in a large pan. Slowly add in the coconut milk and mix until fully combined. Pour the mixture into a greased baking pan, and add on toppings. Place the pan in the oven for 30 minutes, or until fully cooked. Remove from the oven, and let sit for 10 minutes before serving.
Notes
These will stay good in the refrigerator for a few days in an air tight container
Nutrition
- Serving Size: 1 square
- Calories: 211
- Sugar: 5g
- Sodium: 27.1mg
- Fat: 15.3g
- Saturated Fat: 13g
- Unsaturated Fat: 0.9g
- Trans Fat: 0g
- Carbohydrates: 16.6g
- Fiber: 7.1g
- Protein: 5g
- Cholesterol: 0mg
Keywords: breakfast oatmeal bake, spaghetti squash oatmeal bake
I’ve never used such a large ratio of coconut flour before. Is it definitely 3 cups? And how many servings does this make?
I think 1 1/4 cups would be enough. I lowered it on the recipe! It lasted me a few days in the fridge (you could also freeze it) so for one person it was about 6 servings for me.