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…
This looks amazing – how long do you think it could keep in the fridge?
I’m not sure. I’ve only made it up the day I’m going to eat it.
Im totally making this tomorrow morning! I have been drooling over your recipes/pictures on pinterest for ages now and I’m ready to take the plunge. When I am done trying this one, that baked oatmeal thingy looks good. And the one minute chocolate cake? Fuggettaboutit! I’m all over it!
So, I made a double batch of this recipe this morning for hubby and myself — now, let me say now that the hub is incredibly suspicious of anything I hand him saying, “It’s good for you.” He also has a crazy, nostalgic love of those horrible, sad little envelopes of flavored instant “oatmeal” that make tiny servings that don’t keep you full and don’t taste a darned thing like the flavors they claim to be (and he’s diabetic, so even *finding* flavored oatmeal that isn’t filled to the brim with crap and chemicals is a job). Now, nine times out of ten, when it comes to trying new recipes, I like to test it myself first before making it for mass consumption, but this morning I went out on a limb and mixed up a batch of this for the two of us (using *real* oatmeal). After it had a chance to thicken, I spooned it out and zapped it in the microwave (which seemed to thicken it further), and handed it over.
He *loved* it. (I did too!) I am *definitely* making this again. It was thick and filling and flavorful without being tooth-achingly sweet. I used maple syrup this first time around, but I bet amber agave nectar would work a treat too!
I’m wondering if this could be made the night before, or if it might thicken *too* much if you tried that.
Yes, it can be made the night before! If it gets too thick, you could probably add more liquid… but I like mine thick :).
Excellent! This morning I added some mini cinnamon chips — a FANTASTIC addition, if I do say so myself! I love this breakfast so much. I’m not a vegetarian, but I do like finding healthy, tasty, filling meals, and this totally fits the bill. And, hey, in the process I discovered I kind of LOVE almond milk! So double yay!
Katie- I LOVEE your blog.. but, everything I try to bake never cooks in the time you recommend. Am I doing something wrong? I always end up baking for almost double the time, and am so fearful of burning it!
Sometimes oven temps vary, depending on your brand and also depending A LOT on where you live and the weather there. Maybe that’s why?
AMAZING!!!! This was my dessert today and will be my breakfast tomorrow!
I did it a little different.
1/2 cup pumpkin
1/2 cup fiber one (twigs)
3/4 cup unsweetened vanilla almond breeze
1 pack stevia
a good sprinkle of pumpkin pie spice
I’m always skeptical of recipes saying they taste exactly like pumpkin bread or pie, but I like them anyway.
But THIS.
It was pumpkin pie filling in a bowl!
Soo amazing!
This is delicious! I used special k cereal cuz thats all i had in myhouse and it was still good!
This is so good! My 3 year old usually refuses to eat breakfast and he ate this and asked for more!
Are you suppose to warm this up in the microwave or oven? I tried it cold but didn’t seem right and was thinking you mentioned a warm breakfast but it doesn’t say to heat so wanted to check.
Thanks for all the great ideas
My question exactly! It’s 31º here right now (at 11:20am) and while this dessert, er, I mean BREAKFAST, sounds awesome, I want something warm!! I have all the ingredients, so I will be trying this tomorrow, but definitely want it warm. 🙂
Yes, you can definitely warm it up in the microwave :).
I love this! I have had great yummy success using puffed millet and adding blueberries!