This is your new favorite breakfast.
Or rather, my new favorite breakfast.
This delicious breakfast recipe is super–filling (and keeps you full for a long time), and it’s extremely easy and quick to prepare.
I don’t usually eat the same thing for breakfast more than two days in a row, because there are way too many delicious Healthy Breakfast Recipes out there (pancakes! oatmeal! waffles!). But this one’s so good that it’s all I’ve been craving the last four days.
Pumpkin Bread in a Bowl
(can be gluten-free)
Inspired by Banana Bread Cereal.
- 1/3 c canned pumpkin (or cooked pumpkin or sweet potato puree)
- 3/4 c milk of choice
- 1 cup flake cereal (I like spelt flakes, but bran, corn, etc will work. Some people have even used oatmeal!)
- 1/4 to 1/2 tsp pure vanilla extract
- 1/2 tsp cinnamon
- 1/8 tsp salt
- sweetener (such as stevia, sugar, or even maple syrup)
- optional: chocolate chips, pecans
Blend all ingredients together. The cereal will have a thin consistency at first, but if you leave it in the fridge (after blending) for even just 10 minutes, it starts to get really thick! I usually make it before I run, and it’s the consistency of thick pudding by the time I return.
Click to see the Nutrition Information.
If you’re using the optional pecans or chocolate chips, you can either blend them right in or sprinkle them on top after serving.
Above, swirled with Vegan Cool Whip.
I like to blend things: Any things. All things. When you blend a bunch of ingredients, the individual flavors fuse together, for one amazing new taste. By blending this recipe, you get pumpkin, vanilla, spice, and crunch all in one delicious spoonful. I swear, one of these days I’m going to try blending a pb&j sandwich…
I’ve made this the night before for the next day, or in the morning for lunch and it tastes amazing both ways. I have used all rolled oats or flake cereal, or both! I also started adding molasses instead of sweetener and that’s pretty tasty to. Great recipe!
You really hit me hard w/ that pumpkin bread in a bowl. I’m not into sweets but I’m in love w/ all those foods like pumpkin, butternut squash, spaghetti squash & so on. That’s going to be part of my next breakfast & my goal of loosing my extra lbs. Thanks
I’m thinking of trying this recipe using chia seeds instead of cereal. I love chia pudding!
This was absolutely delicious! I made it this morning, with about a teaspoon and a half of sugar blended in for sweetener. The only thing I’ll do differently next time is increase the quantities by 50%… I’m hungry in the mornings haha!
I made this and it’s not thick at all..pretty runny…I used 1/3 cup canned pumpkin…did I use enough?
Let it sit in the fridge for 5-10 minutes..it thickens very quickly. 🙂
YUM! I just tried this Pumpkin Bread in a Bowl and it is sooooooo delicious! Thanks for the great recipe, Katie! 🙂 ~ Sarah
PS – Try sweetening it with Agave nectar…it tastes amazing and it’s better for you than synthetic sweeteners! <3
This recipe is so good! Definitely one of my favorite breakfasts now 🙂 I made it for a bunch of my friends as a dessert actually, and they all loved it too! Thanks for this great idea!
Does special k cereal count as flake cereal?
Yup!
Oh, I totally think a PB&J in a bowl would be amazing!!! You could make the base as the cereal, milk, PB, vanilla and maybe a little yogurt. After blended and in your bowl, swirl in some jam (I’d use strawberry). That would be so good. I may have to try it…
I just had this and it was AMAZING. Like someone suggested, I used half of a cup of uncooked oats. I blended that in my Ninja blender for a few seconds, added the other ingredients, and then blended again. After leaving it in the fridge for 10 minutes (I couldn’t wait any longer!), I heated it up in the microwave just until it got a little warm. Then I topped it with some chopped pecans. Perfection. I definitely feel full and satisfied.
oops. I just meant to comment, not reply. I’m new to this lol
Would this last for the next morning? Only because I get up at 530 for early shifts and I think if I continue using my blender at this hour my housemates will actually kill me.
I used Raisin Bran for mine and it was delicious!
These were absolutely deelish! We swamped out the pumpkin for squash (cuz I had an OVER ABUNDANCE) this year and they turned out wonderfully. Even added some roasted squash seeds! Thanks for this recipe!
My husband agreed to forgo his usual bacon and eggs for Chocolate Pumpkin Bread, but I couldn’t find one on your site. Can I alter one of the others ??? He loved your Baked Beans last nite !!!
Oh that sounds really good. The two ideas I have are to
1) Try cooking this cake (use the pumpkin version) in a loaf pan https://lett-trim.today/2012/06/18/cauliflower-chocolate-cake/%3C/a%3E%3Cbr /> 2) Maybe use 1/2 cup pumpkin for half cup of the banana, and add a little extra sugar or stevia https://lett-trim.today/2015/04/06/dark-chocolate-banana-bread/%3C/a%3E%3C/p%3E
Let us know if you experiment!
This was delicious! I just made a double batch (though I didn’t quite double the salt). I used skim milk since I am not vegan. It was thick and very filling after spending around 10 minutes in the fridge, and it tasted great topped with Fat Free ReddiWip.
Wow this was like magic. It really tastes like pumpkin bread batter. The recipe is amazing as written but after refrigerating I added Tera’s Chocolate Pumpkin protein powder and a tbsp of vanilla date spread to sweeten it up. Super tasty. Next time I think I’ll try some coconut whip on top.