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!
I feel very confident in saying that this fall breakfast recipe outshines any breakfast recipe I’ve created in 2020… maybe even ever. That’s a bold statement, but you guys, I cannot rave about this recipe enough!
We have all these amazing, nourishing foods that taste fantastic on their own, but when they are combined together in these Vegan Acorn Squash Breakfast Bowls… like, beware your tastebuds might never crave them any other way again. Maybe that’s just a teeny bit exaggerated, but can you feel my overzealous excitement about this dish.
So the idea started when Purely Elizabeth came to me with this delectable idea. I immediately jumped on it using the new Purely Elizabeth Honey Almond Probiotic Granola*, expecting it to be good, but wow was I just blown away. So much so, that I just had to add this breakfast recipe on the blog.
Oh, and be sure to make the pumpkin spice chia pudding the night before so you’re ready to roast, load, and devour! If you’re a fan of unique breakfast bowls, check out my Sweet Potato Breakfast Bowls! If you’re at all intrigued, please give it a try! And if you do, be sure to tag me on Instagram or Facebook @HealthyLittleVittles #healthylittlevittles.
- 2 acorn squash
- 1/4 cup plant (dairy-free) butter
- 1 teaspoon cinnamon
- 2 tablespoons maple syrup
- 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
- pumpkin seeds
- dried cranberries
- 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!
* for a fully vegan recipe, switch out the Purely Elizabeth Honey Almond Probiotic Granola with another Purely Elizabeth granola
* While the Purely Elizabeth Honey Almond Probiotic Granola is not fully vegan, you can simply substitute with a honey-free alternative if you don’t consume honey.