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.
First, I made the transition from parfait to “breakfast bowl.” All this really means is we’re not going to layer the ingredients because soggy granola isn’t really my thing. Especially this granola, which is packed with autumn’s best (and crunchiest) flavors — pecans, walnuts, dried cherries and cranberries, pipitas, quinoa and oats — all coated in a layer of pumpkin and maple and then toasted to perfection.
Truthfully, this granola stands on its own — you could forget the rest of this recipe, add some almond milk, and call it a day. But where’s the fun in that?
The addition of maple-spice butternut squash is what truly makes this dessert feel special (read: brunch appropriate). I know, I know. Squash for breakfast? But trust me, it’s lightly sweet and tender, and lends a hearty comfort that pairs surprisingly well with the tang of yogurt.
And since these bowls are meant to be served chilled, you can make a batch ahead of time and enjoy these breakfast bowls all week.