I came across this Healthy Acorn Squash Breakfast Bowl recipe a while ago and considered it for my pre-Christmas breakfast post. Then I stumbled on the Healthy Chia Gingerbread Smoothie and simply had to go with that. It was too perfect for the Christmas season. But now Christmas is over, and I’m craving something on the lighter, healthier side after all that rich food. Now is the perfect time to try these breakfast bowls!
Change up your breakfast routine with a sweet and savory Acorn Squash Breakfast Bowl. By prepping the acorn squash ahead of time, you have a quick and simple healthy breakfast that’s perfect for meal prep. Vegan friendly and Gluten-Free.
The Ingredients
This recipe is pretty flexible as far as toppings, and I mostly went with things I had in my pantry. I had chia seeds, hemp hearts, and almond butter on hand. That left me to shop for a few things like the acorn squash, Greek yogurt, and granola. My regular grocery store had them all.
The Process
Since I’m not a morning person, I decided to bake the acorn squash ahead and store the halves for later in the week. It worked a treat! I had four days of yummy, healthy breakfasts ready in under an hour.
The ‘work’ was in halving and seeding the squash. I had that done and the insides dusted with cinnamon and the squash on a parchment-lined baking sheet in three minutes. Then it was into the oven to bake for 45 minutes. Once they were done, I let them cool for a bit and packed them up in sealed containers for my future breakfasts.
The next few days were a rarity for me: easy, healthy breakfasts. I just heated an acorn squash half in the microwave for 60 seconds then added toppings. I varied the toppings each day, and I enjoyed all of them. In addition to the toppings pictured in the ingredients photo, I added agave syrup and dates to create sweeter versions. I even replaced the plain yogurt with vanilla one day.
I just couldn’t go wrong–I liked all the toppings, but the sweeter versions were my favorite. The best part was assembling them took me about 2 minutes including the time to reheat the squash.
