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…
Katie – you never cease to amaze me! I’ve been cooking ‘healthier’ for a long time, but you take it to a whole new level. I am a pumpkin AND oatmeal freak – I will most definitely try this one. MMM! Your photos are always sooo enticing! Keep up the good work Girl!
Just popping in to say that I now have the perfect proportions on this delicious recipe and I eat it EVERY morning. For real 😉 First, I use only a little over 1/2 cup of almond milk and 3/4 cup of flakes [the best are spelt. The thicker the flake, the better]. I also add extra cinnamon and and 1/2 teaspoon of pumpkin pie spice. One tablespoon of sugar. I don’t have a magic bullet so I puree blend for a full minute or two. It’s extremely thick – like pudding. I let it sit, and then I add a little dab of light whipped cream.
AMAZING. Thanks Katie!
This was amazing! I used fresh pureed pumpkin and oats instead of flake cereal. Oh and I used stevia liquid drops instead of sugar. I wasn’t expecting it to be that good since the pumpkin I bought wasn’t that great, it was just like a halloween carving pumpkin or whatever, so not super flavourful… but in this recipe it was really delicious! I’m going to have more for breakfast tomorrow
I am a pumpkin fanatic and this, my friends, is one of the best and healthiest pumpkin creations ever. I shall be consuming for breakfast until the day I run out of pumpkin.
Can i substitute almond flour or coconut flour for the whole wheat flour say in your brownie recipes thanks i love your blob the best one out their
Sorry, I’ve never tried it so I can’t tell you. But thank you so much!!
Holy smokes!! Just made some… delicious!
heaven. in. a. glass. 😀 i used cascadian farms cinnamon crunch cereal instead of the flakes. my taste buds are smiling right now hahaha
if you sub chia seeds for the cereal, it will thicken it and add more fiber!!!
yummy idea though…
hum, do I have pumpkin? it would be on sale right about now… off to the store.
Katie….
HOLY CRAP!!!! I am TOTALLY HOOKED on this Pumpkin Bread in a Bowl!
I have put your recipe on my own blog and have eaten this for breakfast SEVERAL times since I found it/you!
I love pumpkin and never thought of it for breakfast! I have since loaded up on cans of pumpkin (now is the season) so that I do not run out!!!
THANK YOU ~ THANK YOU~ THANK YOU!!!
new favorite breakfast! now let’s see if the oatmeal raisin pudding can compete…