On Monday I released one of favorite posts yet– How To Roast Kabocha Squash. I know it was a fairly simple post and not much of a recipe, but not only is it one of my absolute favorite foods, it is also one people misconceive as difficult to cook/eat. Today I am going to share with you all a winning combo that I discovered after my recent kabocha squash obsession, a kabocha squash breakfast bowl filled with yogurt, granola, and a touch of maple syrup.

If you don’t have kabocha squash accessible to you, acorn squash and butternut also go well with this combo!If you need a hand figuring out just how to prepare kabocha squash, click the image above to visit my previous blog post to help you out 🙂

Roasted Kabocha Squash Granola & Yogurt Breakfast Bowls

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• Author: Jasmine Briones / Sweet Simple Vegan
• Total Time: 5 minutes
• Yield: 1

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Ingredients

• 2–3 slices Roasted Kabocha Squash
• Vegan yogurt (I love Forager vanilla)
• Stove top granola
• Chia seeds
• Fresh berries
• Maple syrup if desired

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Instructions

1. Add kabocha squash (warm or cold, whichever you prefer) to a small bowl and drizzle with maple syrup (optional).
2. Top with your favorite vegan yogurt, granola, chia seeds and fresh fruit.

Notes

If you don’t have kabocha squash accessible to you, acorn squash and butternut also go well with this combo!

• Prep Time: 5 mins
• Category: Breakfast
• Cuisine: Vegan