Vegan Acorn Squash Breakfast Bowls with Pumpkin Spice Chia Pudding & Garden Granola
These cozy fall breakfast bowls are the perfect way to embrace autumn mornings! Imagine tender, caramelized acorn squash halves cradling creamy pumpkin spice chia pudding, then topped with crunchy Garden Granola® Carrot Turmeric, fresh banana slices, and a drizzle of almond butter. It's comfort food that loves you back—packed with fiber, plant-based protein, and warming spices.
What makes this recipe a game-changer? The meal prep magic! Roast your squash and make the chia pudding ahead of time, then assemble bowls throughout the week for grab-and-go breakfasts that feel like a special treat. Whether you're rushing out the door on a Tuesday or savoring a slow weekend brunch, these bowls deliver fall vibes and nourishment in every bite.
Adapted from the creative recipe by Healthy Little Vittles, this dish celebrates seasonal eating with ingredients that make your body feel amazing. The natural sweetness of roasted squash pairs beautifully with warming cinnamon and pumpkin spice, while hemp hearts add an extra protein boost. It's vegan, gluten-free, and absolutely delicious.
Recipe Details
Makes: 6 servings
Prep time: 15 minutes
Chill time: 4 hours (or overnight)
Cook time: 25 minutes
Total time: 4 hours 40 minutes
Vegan • Gluten-Free
Ingredients
For the Squash:
3 acorn squash, halved and seeded
⅓ cup coconut oil, melted
1½ tsp cinnamon
2 tbsp maple syrup
For the Pumpkin Spice Chia Pudding:
½ cup chia seeds
2 cups oat milk
1 tbsp maple syrup
3 tsp pumpkin spice
2 tsp pure vanilla extract
Toppings:
2 bananas, thinly sliced
6 tbsp hemp hearts
6 tbsp almond butter
Instructions
Make the chia pudding: Combine all pudding ingredients in a jar with lid. Stir and restir for several minutes until it starts to thicken, then refrigerate at least 4 hours or overnight until fully thickened.
Roast the squash: Preheat oven to 450°F. Halve and seed squash. Mix melted coconut oil with maple syrup and cinnamon, then brush over cut and skin sides. Place on parchment-lined baking sheet and roast 25 minutes until fork-tender and golden.
Assemble: Fill each squash half with chia pudding. Top with banana slices, ½ cup granola, 1 tbsp each hemp hearts and almond butter.
Meal prep tip: Store roasted squash and chia pudding separately in the refrigerator. Assemble just before eating for grab-and-go breakfasts all week! The squash keeps for 4-5 days and the pudding stays fresh for up to a week.
Why You'll Love This Recipe
Perfect for meal prep: Make components ahead and assemble throughout the week for effortless mornings.
Nutrient powerhouse: Packed with fiber from chia seeds, healthy fats from coconut oil and almond butter, and plant-based protein from hemp hearts.
Fall flavor explosion: Warming pumpkin spice and cinnamon make every bite taste like autumn in a bowl.
Naturally sweet: The caramelized squash and ripe bananas provide sweetness without excess added sugar.
Versatile toppings: Customize with your favorite Garden Granola flavor or add other toppings like coconut flakes or fresh berries.
Tips for Success
Choose the right squash: Look for acorn squash that feel heavy for their size with hard, matte skin. Avoid any with soft spots.
Don't skip the stirring: When making chia pudding, stir several times in the first few minutes to prevent clumping and ensure even thickening.
Brush both sides: Coating both the cut surface AND the skin of the squash with the maple-cinnamon mixture ensures even caramelization and easier eating.
Storage strategy: Keep roasted squash and chia pudding in separate airtight containers. The squash can be enjoyed cold or gently reheated before assembling.
Granola timing: Add the Garden Granola right before eating to keep it crunchy! If you prefer softer granola, add it to assembled bowls and let sit 5-10 minutes.
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