These yogurt breakfast bowls are made with vanilla roasted butternut squash and beets, served up as yogurt parfaits layered with creamy nut butter and granola. A low-calorie breakfast recipe perfect for weight loss, it's a savory idea for cooking with vanilla extract.
Preheat oven to 425F. On a large baking sheet, spread diced squash and beets into an even layer. Combine 1 tsp vanilla extract with melted ghee, stirring to mix. Evenly drizzle vanilla ghee over veggies. Sprinkle with cinnamon. Toss everything together to combine and bake for 30 minutes, tossing halfway.
Meanwhile, combine remaining teaspoon of vanilla extract with yogurt and stir to combine.
Among four bowls or glasses, evenly divide vanilla yogurt. Top with roasted veggies, nut butter and granola. Serve and enjoy!