Instant Pot Acorn Squash Breakfast Bowls (vegan + gluten-free + refined sugar-free with a nut-free option)

This dish may look like it has a lot going on but could not be easier to prepare.  I cook the acorn squash the night before in my Instant Pot (takes five minutes).  In the morning, I reheat the acorn squash in the microwave and build my bowl.

As many of you may know, my oven broke a couple weeks back so I have been relying on my Instant Pot more and more these days.  I have had two acorn squash on hand for weeks now just mocking me as I patiently wait for my new oven parts to come in.

Then it dawned on me I could easily and quickly cook the acorn squash in my Instant Pot!  So I did, and then I ended up turning them into breakfast bowls and it was amazing.  I highly recommend trying this out even though it sounds a bit different than most breakfast bowls.

The acorn squash is buttery and warm and pairs wonderfully with cold creamy vanilla plant-based yogurt, warm cinnamon, creamy almond butter, and chewy and sweet granola.  I sprinkled hemp seeds for added protein and a drizzle of maple syrup to sweeten the whole deal.  And just like that, I was getting fiber, a veggie, plant-based protein, whole grains and lots of yummy flavor.

Acorn squash is a winter squash and is considered a good source of vitamin C.  It stays fresh for up to three months when stored properly (keep in a cool, dry area away from extreme temperatures and sunlight).  You could also use this recipe with a sweet potato in place of the acorn squash and it would be just as delicious.

This recipe is vegan, gluten-free, soy-free, refined sugar-free and peanut-free.  I also provide a nut-free option.  If you give this a try, please snap a pic and tag #eatingbyelaine and @eatingbyelaine on Instagram, Twitter or Facebook so I can see your creations.

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Instant Pot Acorn Squash Breakfast Bowls (Vegan + Gluten-Free with a Nut-Free Option)


  • Author: Elaine Gordon
  • Prep Time: 3 mins
  • Cook Time: 5 mins
  • Total Time: 8 mins
  • Yield: 1 1x

Description

This vegan and gluten-free breakfast dish is sweet and warming. It is the perfect filling breakfast offering plant-based protein, whole grains, fiber and a vegetable all in one. With hints of maple, vanilla and cinnamon you will feel like you are eating dessert. It is a fun way to get a vegetable in your morning routine. With the Instant Pot, the acorn squash cooks in just five minutes. I prepare that the night before along with the 5-minute stovetop granola for a quick and easy grab-and-go breakfast the next day.


Scale

Ingredients

  • 1 whole acorn squash, cut in half lengthwise (through the stem) and seeds removed
  • 1 container vanilla yogurt of choice (I use Silk vanilla almondmilk yogurt from my Harris Teeter)
  • 1/2 cup granola (my favorite granola to pair with this recipe is my 5-Minute Stovetop Granola because of the texture. You can also use my Easy Pecan Granola, my Super Seed Granola (nut-free) or my Nutty Granola with Hemp Seed & Flaxseed.)
  • 12 tablespoons raw almond butter (or any nut or seed butter)
  • 2 teaspoons maple syrup
  • 1/4 teaspoon ground cinnamon
  • Sprinkle of hemp seeds or chia seeds

Instructions

  1. Add 1/2 cup water to your Instant Pot and place the steamer basket inside. Place the cut and seeded acorn squash flesh side up in the Instant Pot. You can sprinkle with a little salt if desired. Secure the lid and make sure the pressure valve is set to sealing. Set to Manual (high pressure) for 5 minutes. When cooking is complete you can either let it come to pressure naturally or perform a quick release if you are in a hurry. I found that with such little liquid it came back to pressure quickly. Allow to cool before handling or use two forks to gently lift. If making the squash ahead of time allow the squash to fully cool then store in an airtight container in your refrigerator for up to 4 days.
  2. To serve, make sure the acorn squash is warm or hot. Then, divide the yogurt container between the two cooked halves in the “well” of the acorn squash. Place 1/4 cup granola on each half (on top of the yogurt). Drizzle almond butter and maple syrup on top. Sprinkle with cinnamon and hemp seeds or chia seeds. You may want to add an optional sprinkle of salt if you didn’t use salt when cooking the acorn squash to help bring out the flavors. I sometimes add a small amount of vegan butter too but this is not necessary. Get creative and customize it to your liking. There is no wrong way to build your acorn squash breakfast bowl.
  3. Serve with a spoon and be sure to get a little bit of each ingredient in every bite for the optimal experience. 😉

  • Category: Breakfast

 

This recipe is inspired by Ambitious Kitchen’s Breakfast Baked Acorn Squash.

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