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Gina Fontana is a certified health coach, recipe developer, food photographer, published author, and blogger. Her own personal health challenges led her to a gluten-free, vegan, plant-based lifestyle where she found significant improvement in her symptoms. Her passion and mission is to now share that with others who also need (or want) to pursue a healthier lifestyle.
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These Vegan Acorn Squash Breakfast Bowls could easily become your new favorite fall breakfast! Pumpkin spice chia pudding, nut butter, granola, dates, banana, pumpkin seeds, dried cranberries, cinnamon atop maple-roasted acorn squash for a fully loaded plant-based, gluten-free, nourishing breakfast!
I feel very confident in saying that this fall breakfast recipe outshines any breakfast recipe I’ve created in 2020… maybe even ever. That’s a bold statement, but you guys, I cannot rave about this recipe enough!
We have all these amazing, nourishing foods that taste fantastic on their own, but when they are combined together in these Vegan Acorn Squash Breakfast Bowls… like, beware your tastebuds might never crave them any other way again. Maybe that’s just a teeny bit exaggerated, but can you feel my overzealous excitement about this dish.
So the idea started when Purely Elizabeth came to me with this delectable idea. I immediately jumped on it using the new Purely Elizabeth Honey Almond Probiotic Granola*, expecting it to be good, but wow was I just blown away. So much so, that I just had to add this breakfast recipe on the blog.
Oh, and be sure to make the pumpkin spice chia pudding the night before so you’re ready to roast, load, and devour! If you’re a fan of unique breakfast bowls, check out my Sweet Potato Breakfast Bowls! If you’re at all intrigued, please give it a try! And if you do, be sure to tag me on Instagram or Facebook @HealthyLittleVittles #healthylittlevittles.
These Vegan Acorn Squash Breakfast Bowls could easily become your new favorite fall breakfast! Pumpkin spice chia pudding, nut butter, granola, dates, banana, pumpkin seeds, dried cranberries, cinnamon atop maple-roasted acorn squash for a fully loaded plant-based, gluten-free, nourishing breakfast!
* for a fully vegan recipe, switch out the Purely Elizabeth Honey Almond Probiotic Granola with another Purely Elizabeth granola
* While the Purely Elizabeth Honey Almond Probiotic Granola is not fully vegan, you can simply substitute with a honey-free alternative if you don’t consume honey.
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Gina Fontana is a certified health coach, recipe developer, food photographer, published author, and blogger. Her own personal health challenges led her to a gluten-free, vegan, plant-based lifestyle where she found significant improvement in her symptoms. Her passion and mission is to now share that with others who also need (or want) to pursue a healthier lifestyle.
Read our privacy policy for how we collect and use your information.
By subscribing to the Healthy Little Vittles email list, you agree to receive updates, recipes, affiliate products, and stay in the know about other fun stuff going on at Healthy Little Vittles, right to your inbox! Enter your email and I'll send the free ebook right over!
"So, whether you eat or drink, or whatever you do, do all to the glory of God".
- 1 Corinthians 10:31
This is delicious! It is my go-to fall morning recipes. Thank you for creating and sharing!
Hi Angi! Thanks so much for your kind comment! I’m so glad you like this recipe ☺️🧡