Butternut Squash Breakfast Bowl
Butternut Squash Breakfast Bowl takes breakfast to a whole new level. Full of nutrient packed squash and healthy-fat coconut milk, your new breakfast bowl will keep you full all morning and satisfy your tastebuds.
Butternut Squash Breakfast Bowl is seriously a game changer for breakfast. The butternut squash is mixed with the perfect amount of canned coconut milk for a super smooth and creamy texture. Topped with a few of my favorite ingredients, frozen blueberries, coconut flakes and sunflower seeds. The blueberries add a little sweetness and the coconut flakes and sunflower seeds add a little more texture and crunch. Add a dash of cinnamon and a dollop of coconut cream on the tippy top and voila, you have an amazing breakfast bowl that you’ll be craving for days on end!
The first time I made Butternut Squash Breakfast Bowl I was doing another round of Whole30. I had fallen into the trap of thinking breakfast food had to be a little sweet. You know, a bowl of oatmeal with honey, a bowl of cereal (yes, cereal happens at our house sometimes!), waffles…you name it and almost always a breakfast is more sweet than savory. So I was determined to start thinking of “breakfast” as just “meal #1” of the day. Many times I’ll have a chicken thigh, veggies, and sweet potato (I share daily meals on my Instagram). Butternut squash is a favorite of mine and I decided to make it into a breakfast bowl. I suppose it resembles a bowl of “oatmeal”, but it’s just squash and coconut milk! Changing your mindset on food is hard to do, but once you set a goal of making that change, YOU CAN DO IT!!
Breakfast just got a whole lot sweeter! By adding butternut squash of course! Butternut Squash Breakfast Bowl is pretty much all starchy carbs (the good kind though…so much better than empty carbs like bread and crackers!) and a hefty dose of healthy fat. So if you want to add enough protein to make this meal nice a balanced, add two scoops of collagen peptides to your bowl of squash, stir it in and boom! You now have a more balanced meal. My collagen of choice is Further Food Collagen Peptides. Grab it HERE and use coupon code ANAANKENY10 for a nice discount on your whole order! If you’re like me though, I REALLY like my protein. So in addition to adding collagen peptides, I’ll also have a side of leftover chicken or a little bowl of Easy Breakfast Sausage.
Butternut Squash Breakfast Bowl is one recipe you’ll want to make during your meal prep session. Because let’s face it, no-one has time for an entire squash to bake in the morning for breakfast! #reallife guys, I get it! Bake up a butternut squash (or two!) during your meal prep session and have a big container of this super creamy butternut squash in the fridge for quick and easy warm ups in the mornings. It doesn’t take long to warm it up, toss it into a bowl, sprinkle it with all the toppings you like and gobble it up. Okay, you’re supposed to take your time eating for better digestion, but if you’re a mom to little kids, then you totally get why I eat faster than I should!
- 1 medium butternut squash
-
1/2
cup
canned coconut milk
- 1 tsp ground cinnamon
-
2
scoops
collagen peptides
- 1/2 cup frozen blueberries
-
2
Tbsp
unsweetened coconut flakes
-
2
Tbsp
raw sunflower seeds
-
2
Tbsp
canned coconut milk
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Preheat oven to 350 degrees.
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Cut a butternut squash lengthwise and remove the seeds. Place both halves face down in a glass baking dish with 1 cup of water (or enough to cover the bottom of the baking dish).
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Bake for 40-45 minutes or until soft all the way through.
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Remove from the oven. Let cool for 10 minutes. Scrape the squash out and place in the food processor along with 1/2 cup canned coconut milk, ground cinnamon, and collagen (if using). Process for 20-30 seconds or until the squash is super smooth.
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Remove from the food processor and serve in bowls.
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Top with blueberries, sunflower seeds, coconut flakes and a dollop of coconut milk cream.
Keep leftovers in a glass container in the fridge for up to one week.
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More Breakfast Recipes:
Quinoa Chocolate Chip Breakfast Cookies
Coconut Granola Clusters with Carrots
Whole30 Baked Zucchini Fritters
A few of the products used for this recipe:
