Butternut Squash Breakfast Bowls

Make breakfast more interesting with savory sweet butternut squash yogurt breakfast bowls topped with cardamom granola.

1 small 2lb butternut squash, peeled and cut into 1-inch cubes, discarding seeds
1½ teaspoons olive oil
½ teaspoon kosher salt
4 cups plain Greek yogurt or skyr (I use Siggi’s)
1 teaspoon pure vanilla extract
8 teaspoons honey, divided, plus more for serving
1 few leaves of fresh mint, torn into small pieces
(For single serving, use 1 cup plain greek yogurt, ¼ teaspoon vanilla, and 2 teaspoons honey)

Cardamom Quinoa Granola:
2 cups gluten-free old fashioned rolled oats
1 cup raw almonds, coarsely chopped
¼ cup + 2 tablespoons raw pepitas (pumpkin seeds) (or replace with more chopped almonds)
¼ cup + 2 tablespoons uncooked quinoa
3 tablespoons light brown sugar
¼ cup + 2 tablespoons honey
⅓ cup melted coconut oil
1 teaspoon vanilla extract
½ teaspoon ground cardamom
¼ teaspoon maldon salt

View the full recipe at Snixy Kitchen →