Paleo breakfast bowl made with butternut squash. Topped off with blueberries, bananas, and pumpkin seeds. This healthy breakfast is easy for on-the-go lifestyles and busy families. Plus, it tastes amazing and will leave you wanting more!
Who loves a good breakfast bowl?
I had my fair share of a variety of breakfast bowls this week, so I’m all practiced up and ready to claim my faves!
This butternut bowl has to be up there next to well… I guess it’s pretty much at the top of my breakfast bowls this week.
The creamy base of the butternut squash topped off with all my faves, you just can’t go wrong. 🙂
My sights have been set on all the breakfast foods this week, which comes as a surprise to me.
Usually, I am just the person who eats leftover salads or soups from the fridge for breakfast… or eggs or a smoothie.
I’m not the most creative when it comes to my regular breakfasts, because I like to keep things simple, so I can save my creative energy for work as I start the day.
But nothing is better than having an easy recipe that takes literally five minutes to make.
And if it just so happens to be paleo and taste awesome, then all the more reason to make it on repeat! 🙂
Butternut breakfast bowl
This super easy breakfast bowl is not only nutritious and taste amazing; it’s also a great way to stay ahead of your meal prepping game, since we are heading into January and all.
I like to bake my squash ahead of time- like the day before, then when morning dawns, I can just whip up a bowl like this in no time.
This is the food processor I use in this recipe.
It’s the one I use literally EVERY day, so it’s a gooder. 🙂
Paleo Butternut Squash Breakfast Bowl
Ingredients
- 1 large butternut squash cooked (see notes on how to make)
- 1/4 cup full fat canned coconut milk
- 1/4 cup almond butter optional
- 1 teaspoon vanilla optional
- 2 large bananas sliced
- 1-2 cups blueberries
- 1/4 cup pumpkin seeds
- pumpkin pie spice to taste
Instructions
- In a food processor blend ingredients for base until smooth. Transfer to bowls and add toppings before serving. Squash can be stored in fridge throughout the week for easy meal prep!
Recipe Notes
How to bake butternut squash: Preheat oven to 400F. Cut squash in half lengthwise and set facedown on a baking tray with 1/2" water. Bake on 400F until when poked with a fork is soft, but not mushy (about 40-60 minutes, depending on the size of your squash).