Butternut Breakfast Bowl

Butternut Squash Breakfast Bowl

Earlier this week, I posted on Facebook an alternate to a traditional breakfast bowl.  For those of you who have not seen it, it was a butternut squash breakfast bowl.  This is a great alternative to those who don’t want to search for gluten free oatmeal or just want something warm in the morning. Did I mention that I steamed the butternut squash in the rice cooker?

Steaming the Butternut Squash

Take 2 lbs of diced butternut squash and place it into the rice cooker. Set the rice cooker to “cook white rice” and then hit start. 



Assembling the Butternut Squash Breakfast Bowl

1 cup of steamed butternut squash (mashed or pureed)
a pinch of cinnamon
1 tsp of coconut oil
1 tsp of organic pure maple syrup
2 TBS of oven roasted pumpkin seeds

Mix the butternut squash with the cinnamon.
I used my butternut straight from the rice cooker, so it was still warm.
(You can warm up your butternut over a stove top or a microwave)
Serve the warmed butternut in a bowl.
Top with the coconut oil, maple syrup and pumpkin seeds.


Clean Eating Gluten Free Foodie




21 Day Fix Container Count:1G 1tsp 1O

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