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Home Recipes Course Breakfast Oatmeal & Granola Healthy Acorn Squash Breakfast Bowl
P Paleo GF Gluten-Free DF Dairy Free V Vegan

Healthy Acorn Squash Breakfast Bowl

Jump to Recipe Rate Recipe
Posted:10/4/17
Updated:7/16/20
acorn squash breakfast bowls pinterest
two assembled healthy breakfast bowls with granola scattered on baking sheet

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.

acorn squash breakfast bowl with granola scattered with text overlay this recipe

I’m having one of those days where I feel like I would be better off getting out of the house and working in a coffee shop for a few hours. I can’t seem to stay in one place and actually work. I’ve moved from the office desktop, to the office couch with my laptop, to my bed with my laptop…and then back to my office desktop. Lordy, what is wrong with me? MUST. STAY. FOCUSED.

two vegan breakfast bowls with spoon and granola on baking sheet

Anyways 🙂

You know what is surprisingly good? Roasted acorn squash + yogurt + granola + nut butter. Call me crazy, but this breakfast bowl is legit.

two assembled healthy breakfast bowls with granola scattered on baking sheet

If you’re looking to change up your breakfast routine, I highly recommend this combination. It’s great because you can roast the squash the night before and all that is left to do is add the yogurt and granola topping. You can amp up the Fall flavors even more by topping it with Maple Walnut Cinnamon Granola or Pumpkin Spice Granola.

Actually, if I were still working in an office, I would totally prep my little containers for this meal and eat when I got to work. Although I am sure my coworkers would have given me funny looks about this combination (if you’re reading this, hi old friends!) but I am sure I could get some of them on board with this fun combo.

Ingredients for Acorn Squash Breakfast Bowl

  • small acorn squash –about 1lb
  • oil – olive or grapeseed
  • your choice of yogurt – greek, skyr, almond milk, coconut
  • granola – oat-based or grain-free
  • nut butter – for drizzling
  • optional toppings – chia seeds, nuts, hemp hearts, fruit, etc.

And it really is as simple as it looks…

roasted acorn squash with ground cinnamon and granola

How to Make a Vegan Breakfast Bowl

Step 1 – Prepare squash: Preheat oven to 375ºF. Spray/grease or line medium baking sheet with parchment paper. Cut open squash down the middle. Scoop out seeds (save for roasting later or discard). Oil inside of squash, dust with cinnamon, if using, and place face down on baking sheet. Bake squash for 30-45 minutes, or until soft.

Step 2 – Assemble breakfast bowls: Evenly divide yogurt into each squash bowls, topping with granola, nut butter, and any additional toppings you’d like. Dive in and enjoy!

two acorn squash bowls filled with yogurt, granola, nut butter with granola scattered

How Long to Bake Acorn Squash

The time in the oven will depend on the size of the squash. Mine was just over one pound, so it took about 40 minutes to completely cook through. You know it’s ready when you can easily stick a knife through the center of the squash.

But if you’re still unsure, The Kitchn goes into a bit more detail!

And yes – you can eat the skin on an acorn squash! It’s actually really delicious!

two assembled acorn squash breakfast bowls with a spoon and granola scattered

How to Store Acorn Squash Breakfast Bowl

Store the baked squash, covered in a container, in the fridge for up to 1 week. When ready to eat, assemble and enjoy!

This healthy breakfast bowl recipe is great for meal prep, too! It is actually super filling thanks to the squash (complex carbs), yogurt (protein), and granola/nut butter (more good carbs and healthy fats).

Make a few and store them in the fridge to enjoy as a sweet and savory breakfast throughout the week!

More Breakfast Recipes You’ll Love:

  • Peanut Butter and Jelly Breakfast Parfaits
  • Grilled Pear and Yogurt Granola with Pecan Cardamom Spiced Granola
  • My Favorite Blueberry Banana Oatmeal
  • Matcha Overnight Oats

If you make this Acorn Squash Breakfast Bowl recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley

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Acorn Squash Breakfast Bowl

two assembled healthy breakfast bowls with granola scattered on baking sheet
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★★★★★

5 from 1 reviews

Change up breakfast with this sweet and savory Acorn Squash Breakfast Bowl topped with yogurt, granola, and nut butter. Vegan, Gluten-Free.

  • Author: Ashley
  • Prep Time: 35 minutes
  • Cook Time: 0 minutes
  • Total Time: 35 minutes
  • Yield: 1 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

Ingredients

Scale
  • 1 small acorn squash, weighed at 1.2lbs, (sweet dumpling also would work)
  • oil for roasting squash
  • cinnamon for dusting squash, optional
  • 1/2 cup favorite yogurt (Greek, skyr, almond, coconut, etc.)
  • 1/3 cup favorite granola (gluten-free or grain-free for paleo)
  • nut butter for drizzle
  • extra optional toppings: chia seeds, nuts, hemp hearts, fruit, etc.

Instructions

  1. Prepare squash: Preheat oven to 375ºF. Spray/grease or line medium baking sheet with parchment paper. Cut open squash down the middle. Scoop out seeds (save for roasting later or discard). Oil inside of squash, dust with cinnamon, if using, and place face down on baking sheet.
  2. Bake squash for 30-45 minutes, or until soft. Time in oven will depend on size of squash. Mine was just over one pound. 
  3. Assemble breakfast bowls: Evenly divide yogurt into each squash bowls, topping with yogurt, granola, nut butter, and any additional toppings you’d like. Dive in and enjoy!

Notes

Prep time refers to the time it takes to make squash in oven.

If using large squash, adjust servings and ingredients for filling accordingly.

This recipe can be used for meal prep – store baked squash, covered in container, in fridge up to 1 week.

Nutrition

  • Serving Size: 1 half of acorn squash filled
  • Calories: 376
  • Sugar: 12g
  • Sodium: 138mg
  • Fat: 12g
  • Saturated Fat: 8g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 56g
  • Fiber: 5g
  • Protein: 11g
  • Cholesterol: 40mg

Keywords: Acorn Squash Breakfast Bowl, Vegan Breakfast Bowl, Healthy Breakfast Bowl Recipe

Did you make this recipe?

Tag @fitmittenkitchen on Instagram and hashtag it #fitmittenkitchen

This post contains some affiliate links. Should you choose to purchase through said links, I will receive a small commission. Thank you for your support!

About Ashley

"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."

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Reader Interactions

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  1. Karen says

    10/4/2017 at 9:24 am

    Oh this is a great breakfast idea Ashley!! Just when I was starting to get sick of my daily oat pancakes. Trying it this weekend 🙂

    Reply

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