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