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’m eating this now,
My taste buds have all just died
And gone to heaven.
(^My little Haiku, to you! 😀 )
This recipe blew me away! I’m an absolute pumpkin fanatic; when I made it this morning I was completely convinced I was really eating pumpkin bread with a spoon 🙂 I will definitely be trying the other options as well.
To people who used oats instead of flake cereal, did you use them dry or cookthem up first? I was wondering if cooking would make thefinal result too soggy…?
Thanks
XO Gen
I am wondering the same thing!! I guess it doesn’t hurt to try both ways. I was thinking that if I don’t cook them that it would be better using quick oats instead.
Blended PB&J using your vitamix…1 cup almond milk, 1 packet stevia, 2 TBSP natural peanut butter (I like Adam’s), and 1 cup frozen mixed berries (I buy from Costco w/ blue, rasp & blackberries). Blend in vitamix and voila…PB&J smoothie in a cup. Delish!
Hi Katie, is it possible for you to list the carbohydrate amounts in your recipes? That way I can track my weight watchers points…thanks!
Vanessa
Hi Vanessa! Katie has started including WW points in the nutritional info for her more recent recipes… it’s the older posts that don’t have it. But calorieking.com and myfitnesspal.com are both really handy for looking these things up whenever you can’t find the info here. Hope that helps!
oh baby was this delicious! I’ve been overdosing on plain canned pumpkin for weeks, and this is by far my favorite way to use it! i was tempted to indulge in seconds…or even thirds…that wouldn’t have been bad right? If I used a really big bowl, it would have looked like only one serving! 😉
Made this for breakfast this morning and it was BOMB! I love pumpkin and, case in point, every year when I try to make pumpkin pie I end up eating most of the filling before it goes into the pie! This tastes EXACTLY like pumpkin pie filling so it’ll save me from sabotaging the pumpkin pie 🙂 Thank you!
Just made this for the third time! Easy, basic ingredients and so yummy! Is it bad that I polish it off in jut a few minutes, lol! I make mine with gluten free oats (trader joes) and I’ve used honey or maple syrup. Thanks for giving me anther breakfast option!
I made a bowl of this and it’s soooo good! But instead of the pumpkin, I used half of a Honeycrisp apple! It was ridiculously delicious 🙂 Thanks for the inspiration
has anyone tried making this and freezing it for later? Just wondering if it would work.
It’s COLD here in NY, which means hot cereal time, so I used your fall fave as inspiration.
Cooked oatmeal with a handful of raisins, cinnamon and nutmeg. When it was done I stirred in about 1/3 of a can of pumpkin puree until it was blended and hot. In the dish I added a dollop of ricotta (could have used yogurt or poured on some milk), walnuts and another dusting of spices. YUM YUM! Great way to sneak extra veggies into my day. I didn’t use sweetner aside from the raisins, but pretty much anything would be good. I’ll have to try this with apples, too.
Thanks for making me obsess about pumpkin!
Best. Thing. Ever. I’ve never been more happy after eating breakfast 🙂 thanks Katie!!!
hi Katie, I know this is an old post but new to me! Do you think it would be way too thick to make it the night before and leave in the fridge? I hate the sound of my blender at 6am 😉
I haven’t ever tried it so I really don’t know.
I loved the texture! I used quinoa flakes and it came out well. I would probably use more pumpkin next time because the quinoa has such a strong flavor. Really yummy though!
This makes me think of gooey, warm bread pudding!! can i put this is the oven!? lol
Hello Katie
Could you use Ezekiel cereal for this recipe, and leave it overnight so I wount wake anybody up with the sound of my blender? Thank you for your creative recipes.
I don’t see why not!