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

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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.


Units Scale
  • 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.)
  • 1-2 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


  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. 😉
  • Prep Time: 3 mins
  • Cook Time: 5 mins
  • Category: Breakfast