I hate mornings. I've always hated mornings. I'm cut from the night-owl cloth and, as someone who doesn't drink coffee, what could possibly drag me out of bed in the AM? In high school, my mom would start the shower then wake me by telling me I was wasting water by staying in bed (it worked...mostly) (sorry, California). Even now with my extra adorable 7:30am baby alarm clock, I am very not fond of mornings. BUT!! 2017 ushered in two major developments that are making mornings slightly more tolerable.
First: I've committed myself to weekly breakfast meal prep, starting with these roasted butternut squash and cardamom granola yogurt breakfast bowls topped with fresh mint. With all the pieces made in advance, I can toss this elegant morning bowl together in about 5 seconds. This is key because Zoella has yet to learn patience when it comes to meal time, which means if I don't have something ready to go, I'm having the uneaten half of her banana as my breakfast.
Second: Zoella started saying "cat" as her first intentional word this week, followed by "hi" and usually in succession.
(But what does this have to do with mornings?)
When she wakes up, I pull her into bed with me to try to convince her that 7:30am is too early. For the past few mornings, when she's done pretending to sleep longer, she sits ups, climbs over me toward the cat curled up at my feet and says, "cat! hiiiii." with a wave.
My work as a mother is done, I think.
So I guess mornings aren't all that bad. I've also got a pot of the Samovar English breakfast tea Alanna gave me as icing on the cake.
The other polorizing thing about me is that I'm just not huge on breakfast food in the morning. I love waffles, but they're too sweet for the AM. I like bacon and eggs, but I'd prefer them for dinner. I'm almost strictly a lunch orderer off the brunch menu (unless it's egg tacos, gimme all the egg tacos).
This savory roasted butternut squash breakfast bowl walks the line between sweet and savory in a way that I want to eat every morning forever. Vanilla and honey scented tart greek yogurt topped with lightly salted roasted butternut squash, crunchy cardamom almond and quinoa granola, and a few fresh mint leaves.
We ate a similar combo of flavors at a tapas-style restaurant one night in Austin and I've been thinking about a breakfast bowl version ever since. Winter squash is sweet enough to pair with the honeyed vanilla yogurt, nutty granola adds a textural and toasty recess, and fresh mint gives a refreshing herbal surprise.
With promises of this yogurt breakfast bowl, I might be coming around to this whole morning thing.
Also - if you've gone ahead and roasted up a bunch of squash to keep on hand, I recommend trying Amanda's savory tomatoes and butternut squash with cardamom yogurt combo for dinner! Two birds, one stone.
Roasted Butternut Squash and Cardamom Granola Yogurt Breakfast Bowls
Ingredients
Roasted Butternut Squash Breakfast Bowls
- 1 small 2lb butternut squash, peeled and cut into 1-inch cubes, discarding seeds
- 1½ teaspoons olive oil
- ½ teaspoon kosher salt
- 4 cups plain greek yogurt or skyr (I use Siggi's)
- 1 teaspoon pure vanilla extract
- 8 teaspoons honey, divided, plus more for serving
- 1 few leaves of fresh mint, torn into small pieces
- (For single serving, use 1 cup plain greek yogurt, ¼ teaspoon vanilla, and 2 teaspoons honey)
Cardamom Quinoa Granola
- 2 cups gluten-free old fashioned rolled oats
- 1 cup raw almonds, coarsely chopped
- ¼ cup + 2 tablespoons raw pepitas (pumpkin seeds) (or replace with more chopped almonds)
- ¼ cup + 2 tablespoons uncooked quinoa
- 3 tablespoons light brown sugar
- ¼ cup + 2 tablespoons honey
- ⅓ cup melted coconut oil
- 1 teaspoon vanilla extract
- ½ teaspoon ground cardamom
- ¼ teaspoon maldon salt
Instructions
- Preheat oven 425°F.
- Line a baking sheet with parchment paper. Toss the squash with olive oil and kosher salt and spread on a parchment-lined baking sheet. Bake for 20-25 minutes on the bottom rack, tossing halfway through, until tender when poked with a knife. (If not using parchment paper or if you notice your squash browning quickly on the bottoms, bake on the middle rack). When finished, chill squash until serving. This step can be done a few days in advance and chilled.
- Meanwhile, toss oats, chopped almonds, pepitas, quinoa, and brown sugar together in a large bowl. Pour in the honey, coconut oil, vanilla extract, cardamom, and maldon and toss until evenly coated (I like to use my hands to make sure the wet ingredients are evenly distributed).
- Reduce oven temperature to 300°F.
- Dump the granola mix on to large parchment-lined baking sheet and form it into a mound in the center of the pan. Bake on the top rack for 20 minutes. Stir and spread the granola mix into even layer. Bake for another 20-25 minutes until just golden brown. Let cool completely in the pan. Once cool, break into pieces and store in an air-tight jar, container, or bag until serving. This step can be done up to a week in advance.
- Just before serving, combine yogurt, vanilla, and honey in a small bowl until smooth (for single serving. Divide yogurt among four bowls. Top with chilled roasted butternut squash, cardamom quinoa granola, and a few torn mint leaves. Drizzle with honey (optional) and serve.
Karlie -
My reason for getting out of bed = oats and coffee (so if you don't like those, I don't blame you). The story of your daughter is SO sweet <3 I can't wait to make these they sound amazing especially if I can meal prep them! Happy Thursday friend
Tori//Gringalicious.com -
Can I just say, YUM! What a delicious breakfast inspiration!
Abby @ Heart of a Baker -
I'm the opposite and LOVE mornings, but I have to admit it gets harder as our winter starts hitting us! I'm also wondering why I haven't used butternut squash in breakfast yet, this looks so lovely! xo
Traci | Vanilla And Bean -
I say I'm a morning person, and I get up at the crack, but really I just want to cuddle up and hibernate this time of year. Of course if you presented me with a waffle or breakfast taco, I'd spring out of bed in no time flat! All the flavors, Sarah, and that cardamom flips my switch! Delicious! I've just recently started adding quinoa to my granola and absolutely love the texture it adds. Granola is always on the ready.. a pantry staple, so I need to whip this up for my next round. Delicious work my dear and that honey drizzle - I died!
Annie -
Something different and simply delicious for breakfast! Love it!
Carla -
You worked REALLY, REALLY hard and so it's lovely to see it paying off. ZOELLA SAYS CAT. THAT IS THE CUTEST EVER.
Also, this is the most delicious yogurt bowl I ever did see. That honey swirl! YESSS.
Sarah | Well and Full -
I'm the opposite - I'm the most productive in the mornings! But it takes all kinds to make a world, right? :) I'd love to eat this breakfast bowl as part of my morning - taking time for a nice breakfast brightens the day for sure! :D
Glenn -
Awesome, this is exactly what I am finding. I will try your recipe the next time. Thank you for sharing this!
Nicole ~ cooking for keeps -
I need to be better about breakfast prep, I always just end up eating scrambled eggs with toast, nothing exciting like this! Beautiful!
amanda paa -
your work is definitely done. zoella is a girl after my own heart! now when are you taking her to the cat cafe in oakland to play? xo
Sarah Menanix -
Next time you come to visit:)
Katie | Healthy Seasonal Recipes -
I am a total morning person. Like annoyingly so. Lol. Too bad you aren't closer, you could just send her over here and we can rap about cats while you get your z's.
Sarah Menanix -
OH HOW I WOULD TAKE YOU UP ON THAT! ;)
Amy @ Thoroughly Nourished Life -
I was never a morning person until I graduated university and was forced to become one. Now I gladly get up at 5am to walk the puppy before work and just enjoy a few minutes before the rest of the world wakes up and wants my brain space.
That being said breakfast is something I struggle with too. I usually go between porridge and yoghurt on week days and toast on the weekends. I think I need to shake things up, and I also happen to have a butternut squash on my kitchen counter and an empty granola jar in my fridge. Good things will be happening this weekend for sure. Also, Zoella is the cutest - and learning so fast!
Liz -
Hi Sarah!
Yummy Blog!
Interesting, I really enjoy reading this delicious recipe, I haven't tried it yet but I will. This is healthy and colorful, I am not also a morning person so I guess this could be perfect for lunch?
Rebecca -
this breakfast bowl looks divine! as does your beautiful towel. It's exactly the color I've been looking for. Where'd you find it?!