Breakfast Acorn Squash

Honey Almond Probiotic Granola

gluten-free // vegan

Love sneaking veggies into my breakfast! @healthylittlevittles reimagined classic stuffed squash for breakfast using our new Honey Almond Probiotic Granola for some crunch. 

Ingredients
2 acorn squash
1/4 cup plant (dairy-free) butter
1 teaspoon cinnamon
2 tablespoons maple syrup
Toppings: 
Chia pudding (1/4 cup chia seeds + 1 cup plant milk + 1 teaspoon pure vanilla extract + 2 tablespoons maple syrup + pinch salt)
Purely Elizabeth Honey Almond Probiotic Granola
nut butter
dates
banana
pumpkin seeds
dried cranberries
honey
cinnamon

Directions

First, make your chia pudding. The day prior, stir (or blend) all chia pudding ingredients together and either re-stir/re-blend every few minutes until the pudding starts to thicken (the seeds will sink to the bottom unless you keep re-stirring/blending). Once it starts to thicken, pour into a covered glass container and chill overnight.

The next day, preheat the oven to 450 degrees F. Slice the acorn squash in half and scoop out the seeds, discard. Place them on a parchment-lined baking sheet flesh side up.

Melt the butter, maple syrup, and cinnamon in a glass measuring up and pour some into each squash half equally, and rub it into the sides and on the top using your fingers.

Roast the squash in the oven for 25 minutes until it starts to turn brown.

Meanwhile, slice the dates and banana.

Honey Almond Probiotic Granola
Honey Almond Probiotic Granola
Honey Almond Probiotic Granola
Honey Almond Probiotic Granola
Honey Almond Probiotic Granola

Honey Almond Probiotic Granola

Irresistible salty-sweet, crunchy granola clusters crafted with organic honey, sliced almonds, ancient grains, and superfood seeds + probiotics to help support a healthy immune and digestive system.
  • Only 4g of sugar!
  • Made with GanedenBC30—a patented strain of probiotics
  • Certified Gluten-Free + Non-GMO Project Verified
  • Sweetened with Coconut Sugar, a Low-Glycemic Sweetener
  • Baked with Coconut Oil

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