Warm Up Your Mornings: Delicious Instant Pot Butternut Squash Breakfast Bowls

Are you looking for a healthy and comforting way to start your day? Look no further than these Instant Pot Butternut Squash Breakfast Bowls! This recipe combines the creamy sweetness of butternut squash with wholesome ingredients like oats, nuts, seeds, and warming spices, all cooked to perfection in your Instant Pot. It’s a satisfying, nutritious, and incredibly easy breakfast that’s perfect for busy mornings.

This recipe is naturally gluten-free and vegan-friendly, making it a great option for those with dietary restrictions. You can customize it with your favorite toppings and adapt it to your personal preferences. Plus, the Instant Pot makes the whole process incredibly quick and hands-off, allowing you to enjoy a hot and delicious breakfast even on the busiest of mornings.

## Why You’ll Love This Recipe

* **Quick and Easy:** The Instant Pot significantly reduces cooking time compared to traditional methods.
* **Healthy and Nutritious:** Packed with vitamins, fiber, and healthy fats.
* **Customizable:** Easily adaptable to your dietary needs and preferences.
* **Delicious and Comforting:** The warm spices and creamy butternut squash create a truly satisfying breakfast.
* **Meal Prep Friendly:** Makes a great batch to enjoy throughout the week.

## Ingredients You’ll Need

* **Butternut Squash:** The star of the show! Use pre-cut butternut squash to save time, or peel and cube your own.
* **Rolled Oats:** Provides a hearty and filling base for the bowl. Use certified gluten-free oats if needed.
* **Plant-Based Milk:** Adds creaminess and moisture. Almond, soy, or oat milk work well.
* **Water:** Helps to cook the oats and squash.
* **Maple Syrup:** Adds natural sweetness. You can also use honey or agave nectar.
* **Chia Seeds:** Provides omega-3 fatty acids and helps to thicken the mixture.
* **Cinnamon:** Adds warmth and flavor.
* **Nutmeg:** Enhances the flavor profile with a touch of spice.
* **Salt:** Balances the sweetness and enhances the flavors.

**Optional Toppings:**

* **Toasted Nuts:** Pecans, walnuts, or almonds add crunch and healthy fats.
* **Seeds:** Pumpkin seeds, sunflower seeds, or hemp seeds provide extra nutrients.
* **Dried Fruit:** Cranberries, raisins, or chopped dates add sweetness and chewiness.
* **Fresh Fruit:** Apple slices, pomegranate seeds, or berries add freshness and flavor.
* **Nut Butter:** Almond butter, peanut butter, or cashew butter adds creaminess and protein.
* **Coconut Flakes:** Adds a tropical touch.
* **Cacao Nibs:** For a hint of chocolate.

## Step-by-Step Instructions

Follow these simple steps to create your own delicious Instant Pot Butternut Squash Breakfast Bowls:

**1. Prepare the Butternut Squash:**

* If using a whole butternut squash, carefully peel the skin using a vegetable peeler. Cut the squash in half lengthwise and scoop out the seeds. Then, chop the squash into 1-inch cubes. (You can also use pre-cut butternut squash to save time.)

**2. Combine Ingredients in the Instant Pot:**

* In the Instant Pot, combine the cubed butternut squash, rolled oats, plant-based milk, water, maple syrup, chia seeds, cinnamon, nutmeg, and salt. Stir well to combine.

**3. Cook in the Instant Pot:**

* Close the lid of the Instant Pot and ensure the steam valve is set to sealing. Cook on high pressure for 5 minutes.

**4. Natural Pressure Release:**

* Allow the Instant Pot to naturally pressure release for 10 minutes. After 10 minutes, carefully release any remaining pressure by turning the steam valve to the venting position.

**5. Mash and Stir:**

* Open the Instant Pot and carefully mash some of the butternut squash with a fork or potato masher. This will create a creamier texture. Stir well to combine everything.

**6. Add Toppings and Serve:**

* Divide the butternut squash oatmeal mixture into bowls. Top with your favorite toppings, such as toasted nuts, seeds, dried fruit, fresh fruit, nut butter, coconut flakes, and cacao nibs. Serve immediately and enjoy!

## Detailed Recipe Card

**Yields:** 4 servings
**Prep time:** 10 minutes
**Cook time:** 15 minutes

**Ingredients:**

* 2 cups cubed butternut squash
* 1 cup rolled oats (gluten-free if needed)
* 2 cups plant-based milk
* 1 cup water
* 2 tablespoons maple syrup
* 1 tablespoon chia seeds
* 1 teaspoon cinnamon
* 1/2 teaspoon nutmeg
* 1/4 teaspoon salt

**Optional Toppings:**

* Toasted nuts (pecans, walnuts, almonds)
* Seeds (pumpkin seeds, sunflower seeds, hemp seeds)
* Dried fruit (cranberries, raisins, chopped dates)
* Fresh fruit (apple slices, pomegranate seeds, berries)
* Nut butter (almond butter, peanut butter, cashew butter)
* Coconut flakes
* Cacao nibs

**Instructions:**

1. Prepare the butternut squash: If using a whole butternut squash, carefully peel the skin using a vegetable peeler. Cut the squash in half lengthwise and scoop out the seeds. Then, chop the squash into 1-inch cubes. (You can also use pre-cut butternut squash to save time.)
2. Combine Ingredients in the Instant Pot: In the Instant Pot, combine the cubed butternut squash, rolled oats, plant-based milk, water, maple syrup, chia seeds, cinnamon, nutmeg, and salt. Stir well to combine.
3. Cook in the Instant Pot: Close the lid of the Instant Pot and ensure the steam valve is set to sealing. Cook on high pressure for 5 minutes.
4. Natural Pressure Release: Allow the Instant Pot to naturally pressure release for 10 minutes. After 10 minutes, carefully release any remaining pressure by turning the steam valve to the venting position.
5. Mash and Stir: Open the Instant Pot and carefully mash some of the butternut squash with a fork or potato masher. This will create a creamier texture. Stir well to combine everything.
6. Add Toppings and Serve: Divide the butternut squash oatmeal mixture into bowls. Top with your favorite toppings, such as toasted nuts, seeds, dried fruit, fresh fruit, nut butter, coconut flakes, and cacao nibs. Serve immediately and enjoy!

## Tips and Variations

* **Adjust Sweetness:** Adjust the amount of maple syrup to your liking. You can also use other sweeteners like honey or agave nectar.
* **Add Protein:** Add a scoop of protein powder to the Instant Pot before cooking for an extra boost of protein.
* **Spice it Up:** Add a pinch of ginger or cardamom for a more complex flavor profile.
* **Make it Chocolatey:** Add a tablespoon of cocoa powder to the Instant Pot before cooking for a chocolate butternut squash breakfast bowl.
* **Use Different Squash:** You can substitute other winter squashes like acorn squash or kabocha squash for the butternut squash.
* **Stovetop Version:** If you don’t have an Instant Pot, you can cook this recipe on the stovetop. Combine all the ingredients in a pot and bring to a boil. Then, reduce the heat and simmer for 20-25 minutes, or until the squash is tender and the oatmeal is cooked through, stirring occasionally.
* **Make Ahead:** This recipe is perfect for meal prepping. Store the cooked butternut squash oatmeal in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop before serving.

## Serving Suggestions

* Enjoy these breakfast bowls warm, topped with your favorite toppings.
* Pair them with a cup of coffee or tea.
* Pack them in a thermos for a healthy and portable breakfast on the go.
* Serve them as a light lunch or dinner.

## Nutritional Information (per serving, without toppings)

* Calories: Approximately 250
* Protein: 7g
* Fat: 5g
* Carbohydrates: 45g
* Fiber: 8g
* Sugar: 15g

*Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.*

## Frequently Asked Questions

**Q: Can I use frozen butternut squash?**

A: Yes, you can use frozen butternut squash. There’s no need to thaw it beforehand. Just add it directly to the Instant Pot and follow the recipe instructions.

**Q: Can I make this recipe without an Instant Pot?**

A: Yes, you can cook this recipe on the stovetop. Combine all the ingredients in a pot and bring to a boil. Then, reduce the heat and simmer for 20-25 minutes, or until the squash is tender and the oatmeal is cooked through, stirring occasionally.

**Q: Can I use steel-cut oats instead of rolled oats?**

A: I don’t recommend using steel-cut oats for this recipe, as they require a longer cooking time. Rolled oats provide the best texture and consistency for this breakfast bowl.

**Q: How long will this breakfast bowl last in the refrigerator?**

A: You can store the cooked butternut squash oatmeal in an airtight container in the refrigerator for up to 5 days.

**Q: Can I freeze this breakfast bowl?**

A: Yes, you can freeze this breakfast bowl. Allow it to cool completely before transferring it to a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

**Q: What can I substitute for maple syrup?**

A: You can use honey, agave nectar, or another liquid sweetener of your choice.

## Conclusion

These Instant Pot Butternut Squash Breakfast Bowls are a delicious and convenient way to enjoy a healthy and comforting breakfast. The combination of creamy butternut squash, warm spices, and hearty oats is sure to satisfy your taste buds and keep you feeling energized throughout the morning. Give this recipe a try and discover your new favorite breakfast!

Enjoy experimenting with different toppings and variations to create your perfect butternut squash breakfast bowl. Happy cooking!