Roasted Butternut Squash and Cardamom Granola Yogurt Breakfast Bowls
yields: 4 yogurt bowls
Squash yogurt breakfast bowls: vanilla & honey scented greek yogurt topped with roasted butternut squash, cardamom almond granola, and fresh mint leaves.
Ingredients
Roasted Butternut Squash Breakfast Bowls
- 1 small (2lb) butternut squash, peeled and cut into 1-inch cubes, discarding seeds
- 1½ teaspoons extra virgin 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 pure 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.
