*Heart*
I *heart* gingerbread.
If pumpkin is the poster child for fall, then gingerbread is winter’s darling. I kept this in mind as I blended up breakfast yesterday morning… Â
A seasonal twist on my favorite Pumpkin Bread in a Bowl.
The following recipe reminds me of eating a thick slice of spicy-sweet gingerbread, hot out of the oven. But unlike a thick slice of gingerbread, the following cereal can be made in under five minutes. And there’s not even a need to turn on the oven!
Pure comfort in a bowl.
Gingerbread Breakfast Cereal
(can be gluten-free)
- 1 cup flake cereal (I used Whole Foods’ bran flakes. Feel free to sub your favorite cereal.)
- 1/3 c applesauce (or pumpkin or banana)
- 3/4 c milk of choice (I used almond milk)
- 1/2 tsp pure vanilla extract
- 1/4 tsp ground ginger
- 1/8 tsp salt
- 1/2 tsp cinnamon (also add a pinch of cloves and nutmeg if desired)
- 1 T molasses (I used blackstrap, but regular is fine)
- additional sweetener to taste (such as stevia, sugar, or even maple syrup)
Blend all ingredients together. (I use a Magic Bullet.) 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 Nutritional Information.
(Side notes: The cereal in the photos is mixed with my coconut whipped cream. Also, the recipe was difficult to photograph, but it tastes much better than it might appear in my photo!)
Serve with a Homemade Gingerbread Latte.
Question of the Day:
What flavors make you think of the holidays?
When I think of holiday flavors, my mind immediately goes to pears, peppermint, and eggnog. Oh, and gingerbread, of course!
Gingerbread is a great holiday flavor and your recipe looks great!
Ok, going to store right now to get ingredients. Can’t wait to try!
I made this for breakfast this morning (I have been wanting gingerbread all week and having to help wrap plates of gingerbread cookies in my foods and nutrition class sent me over the edge lol) but I didn’t have molasses so I used maple syrup and it was soooo good! Deffinitly making it again for breakfast tomorrow! 🙂
Peppermint & cinnamon for sure..great idea! 🙂
Time for Gingerbread pancakes? I’m going to try this recipe tomorrow maybe with a few vegan changes!
http://allrecipes.com/Recipe/grandmas-gingerbread-pancakes/Detail.aspx
Jess
ps I love gingerbread goodies too 🙂
This is so yummy! I’ve been eating this style oatmeal regularly all month long (alternated w pumpkin spice, cranberry banana, pumpkin cranberry, and banana walnut bread ones), thanks to a coffee inspired drink I found http://pursuitofhippieness.com/2011/11/10/gingerbread-latte/
I made this yesterday morning for my mom and I! I used rolled oats and it was delicious!! Gingerbread cookies are one of my mom’s favorite cookies, so she enjoyed this LOTSSSSSS!! Isn’t nice to make something for someone and they enjoy it so much?? It seriously warms my heart 🙂 Thanks for all of your recipes!!
Mmm . . . not bad! Not bad at all!
I had this for Christmas Eve morning and Christmas Day! Words cannot describe – I have it warm, and let down with a little water after leaving overnight, it’s like eating warm, gingerbread muffin mixture! New. Favourite. Breakfast 😀
Ohmygosh! I made this for breakfast today and it was phenomenal. I already sent my mother the link. I can’t wait to try the pumpkin bread in a bowl tomorrow.