Veggie Coconut Yogurt: Molasses Butternut Breakfast Bowl

Being the veggie-loving health nut that I am, I love anything that sneaks more vegetables into every day foods.  There is a line of yogurts on the market that contain something that I have never seen before in a yogurt…vegetables!  They have flavors like carrot, tomato, sweet potato, parsnip, and butternut squash.  They great thing about this brand is that it is made with grass-fed yogurt and contains only real ingredients — a must for me.  I really enjoyed the flavors and wanted to come up with a dairy-free version using my DIY Coconut Yogurt. What I ended up with was the Veggie Coconut Yogurt: Molasses Butternut Breakfast Bowl.

Since the fall is the season for all things squash, my first attempt at a veggie coconut yogurt used my favorite, butternut squash.  Full of vitamin A and vitamin C, this winter squash has a sweet, nutty taste similar to that of pumpkin.  I love adding roasted butternut squash to salads, soups, and breakfast hash, but who knew how well it would work in a yogurt.

How to Roast Butternut Squash

Preheat the oven to 450 degrees, cut the squash in half with a sharp knife, brush the orange flesh with coconut oil, roast in the oven until soft and tender (about 30-45 minutes), allow to cool, scrape out the seeds, peel away the skin easily with your hands.

This Veggie Coconut Yogurt: Molasses Butternut Breakfast Bowl works will with pureed pumpkin or cooked sweet potato. Feel free to use whatever you have on hand.  Top with your favorite ingredients. My favorites are my pumpkin pie spice coconut chips, or gingersnap granola with some fruit and nuts.

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Veggie Coconut Yogurt: Molasses Butternut Bowl

Dairy-free yogurt with the flavors of fall.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 2

Ingredients

• 1 cup fresh coconut meat from about 1 young coconut I opened, reserve the coconut water and scrape out the white flesh
• 1 cup cubed roasted butternut squash
• 3/4 cup coconut water or plain kombucha
• 4 scoops collagen peptides
• 1/2 tablespoon molasses
• 1 teaspoon cinnamon ground
• 1/2 inch fresh ginger grated
• Pinch cloves ground
• Pinch allspice ground
• Pinch salt

Instructions

1. Add all of the ingredients to a blender and blend until smooth.
2. Store in the fridge for up to one week.

Recipe Notes

Choose organic ingredients when possible.