Bananas. Butternut Squash. Brown Rice.
Breakfast.
Yes?
How about Breakfast you can make ahead of time?
Sounds good, right? 
You could buy canned butternut squash puree, but it’s really easy to make yourself. Cut one squash in half, and use a spoon to remove the seeds.
Cut into small cubes, and place in a microwaveable bowl.
Add 1/4-1/2 C water, and cover with a microwaveable plate. Microwave on high for 7-10 minutes, or until squash is soft. In a blender and another splash of water, puree squash until smooth.
Meanwhile, slice two bananas.
Combine 1 C of butternut squash puree with banana slices, 4 C of cooked brown rice, 1 C of milk, 1 tsp vanilla, 1/2 tsp cinnamon and 1/2 tsp nutmeg.
Spray a 9” square baking dish with non-stick spray. Add rice mixture, and cook at 400* for 25-30 minutes.
To be honest, I’ve never had conventional rice pudding. But this healthy version is delicious! Slightly sweet, smooth and very filling.
I topped mine with some more milk, crushed pecans and maple syrup, and it was excellent!
The recipe makes 6 good-sized servings which can be kept in the fridge for about 1 week, or frozen for much longer!
Each serving (before toppings) has about 250 calories, 2g of fat, 4g of fiber, and 5g of protein.
Banana and Butternut Squash Rice Pudding
Adapted from Eat Drink and Be Vegan by EatCleanLiveGreen.com
Serves 6 (can be kept in the fridge for about 1 week, or frozen for much longer)
Ingredients
- 1/2 butternut squash (or 1 C butternut squash puree)
- 2 bananas
- 4 C cooked brown rice
- 1 C milk
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
Directions
- Use a spoon to remove the squash seeds. Cut into small cubes, and place in a microwaveable bowl. Add 1/4-1/2 C water, and cover with a microwaveable plate. Microwave on high for 7-10 minutes, or until squash is soft. In a blender and another splash of water, puree squash until smooth.
- Slice bananas.
- Combine 1 C of butternut squash puree with banana slices, brown rice, milk, vanilla, cinnamon and nutmeg.
- Spray a 9” square baking dish with non-stick spray. Add rice mixture, and cook at 400* for 25-30 minutes.
- Optional: top with milk, crushed pecans and maple syrup.
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{ 8 comments… read them below or add one }
That is so different! It sounds delicious! A nice change from the usual breakfast suspects
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Oh my gosh rice pudding is one of my most favorite things…this looks like it would be amazing…breakfast rice pudding! Um and with butternut squash? Yes please.
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what a great idea!
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That does look delicious! I am a huge rice pudding fan
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I have never had rice pudding but this looks absolutely amazing and a quick fix for the mornings (which I am always in need of!) Thanks for the tip, will definitely be adding to my rotation!
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I bet my bf would LOVE if I served him rice for breakfast, he’s a lover of it!
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Looks Delish! Cant wait to try it.
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YUMM this is great for breakfast lunch OR dinner, or all three
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