Description
These Vegan Acorn Squash Breakfast Bowls could easily become your new favorite fall breakfast! Pumpkin spice chia pudding, nut butter, granola, dates, banana, pumpkin seeds, dried cranberries, cinnamon atop maple-roasted acorn squash for a fully loaded plant-based, gluten-free, nourishing breakfast!
Ingredients
Units
Scale
- 2 acorn squash
- 1/4 cup plant (dairy-free) butter
- 1 teaspoon cinnamon
- 2 tablespoons maple syrup
Toppings
- Chia pudding (1/4 cup chia seeds + 1 cup plant milk + 1.5 teaspoons pumpkin spice, 1 teaspoon pure vanilla extract + 2 tablespoons maple syrup + pinch salt)
- granola (I used Purely Elizabeth Honey Almond Probiotic Granola*)
- nut butter
- dates
- banana
- pumpkin seeds
- dried cranberries
- cinnamon
Instructions
- First, make your chia pudding. I like to make mine the night before so it’s ready right away. Stir (or blend) all chia pudding ingredients together and either re-stir/re-blend every few minutes until the pudding starts to thicken (the seeds will sink to the bottom unless you keep re-stirring/blending). Once it starts to thicken, pour into a covered glass container and chill overnight.
- The next day, preheat the oven to 450 degrees F. Slice the acorn squash in half and scoop out the seeds, discard. Place them on a parchment-lined baking sheet flesh side up.
- Melt the butter, maple syrup, and cinnamon in a glass measuring up and pour some into each squash half equally, and rub it into the sides and on the top using your fingers.
- Roast the squash in the oven for 25 minutes until it starts to turn brown.
- Meanwhile, slice the dates and banana.
- Remove from the oven, and let them cool slightly for about 5 minutes.
- Fill with chia pudding, sliced bananas, dates, nut butter, dried cranberries, granola, pumpkin seeds, and then finish with a drizzle of honey and sprinkled cinnamon.
- Store any leftover squash unfilled in the fridge and simply warm up the next day with your toppings!
Notes
* for a fully vegan recipe, switch out the Purely Elizabeth Honey Almond Probiotic Granola with another Purely Elizabeth granola
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: American