Camille Styles

The Sweeter Side

Autumn Harvest Breakfast Bowls

October 27th, 2017

Fall food obsession has hit me hard. Warm spices, hot apple cider, pumpkin lattes (guilty), soup and grilled cheese — you name it, it’s on the list. Unfortunately, Texas weather hasn’t quite caught up with my cravings for cozy cuisine. Most mornings, I find myself sorting through my closet, sadly pushing aside my sweaters and boots, and begrudgingly, reaching for the most “seasonally appropriate” items in my summer wardrobe. Luckily, I’ve been able to get away with a long sleeve shirt or two due to the arctic blast A/C unit at my office. And breakfast? Forget about my cold weather staple, maple-sweetened steel cut oats. Not happening. To satisfy my craving, I took a little inspiration from the humble yogurt parfait and developed these Autumn Harvest Breakfast Bowls. They can be served cold and they’re so packed with fall flavors that you won’t miss that cozy feeling in your belly.

photography by Katie Wahlman


Autumn Harvest Breakfast Bowls

autumn harvest breakfast bowls

Serves 2


For the granola:

  • 1.5 cups old fashioned oats
  • 1 cup cooked quinoa
  • 3/4 cup raw pecan pieces
  • 3/4 cup raw walnut halves
  • 3/4 cup raw pumpkin seeds pepitas
  • 1 cup mixed dried fruit
  • 2 tablespoons butter (or fat of your choice)
  • 1/2 cup real maple syrup
  • 2 tablespoons honey
  • 1/4 cup pumpkin puree 
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

For the butternut squash:

  • 1/2 butternut squash, peeled and cubed
  • 2 tablespoons maple syrup
  • 1 tablespoon olive oil (or neutral oil of your choice)
  • 1/2 teaspoon cinnamon

To serve:

  • Thinly sliced apples
  • Greek yogurt


  1. To prepare the granola: Preheat the oven to 325F and line a baking sheet with parchment paper.
  2. Combine the oats, cooked quinoa, nuts, pepitas and dried fruit in a large bowl. Stir to distribute.
  3. Melt the butter in a saucepan over low heat, then stir in the maple syrup, honey, pumpkin puree, spices, salt and vanilla.
  4. Add the wet mixture to the dry ingredients and stir until everything is well-coated. Pour onto your prepared baking sheet and bake for 35-40 minutes, stirring every 10-15 minutes, until toasty and golden brown. Set aside to cool.
  5. To prepare the butternut squash: In a medium bowl, toss all ingredients to coat.
  6. Add to a medium saucepan over medium heat. Cook covered for 10-15 minutes then remove the lid and finish cooking until butternut squash is tender and glossy.
  7. Set aside to cool, or chill in the refrigerator until you’re ready to use.
  8. To serve: Add yogurt to a shallow bowl or serving dish. Top with granola, butternut squash and thinly sliced apple. Garnish with more cinnamon or maple syrup, if desired.

More “The Sweeter Side”

Show Comments +

No Comments

Leave a Reply