These Butternut Squash Breakfast Bowls are a healthy and comforting way to break your fast! They’re also Vegan, Gluten Free, Sugar Free and Grain Free.

When its too cold for a smoothie, waffles are too complicated and avocado on toast is not going to hit that sweet tooth, Butternut Squash breakfast bowls are the answer!


1 small butternut squash
2/3 cup Unsweetened Plant Milk
1 scoop Vegan Protein
2 tsp Caramel Extract
2 tsp Cinnamon
Pinch of Salt
Optional Toppings: Pomegranate, Pumpkin Seeds, Cacao Nibs, Granola, Nut butter


Preheat the oven to 180C.

Piece the butternut squash a few times with a knife, then place on a lined or greased baking tray and bake for 30 minutes. Remove the butternut squash from the oven and cut in half. Sprinkle with salt and cinnamon. Put back into the oven for a further 30 minutes, or until golden and soft.

Carefully scoop our the flesh into a large bowl.

Add the flesh, plant milk, vegan protein and caramel extract into a blender. Blend until smooth.

Divide equally into two bowls, and top as desired. You can serve this recipe warm or chilled, but I much prefer it warm.

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