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 is AMAZING!! I tried it with sweet potato. Can’t wait to try pumpkin. I LOVE your site now and your food!!! I am 56 years old and pre-diabetic with high cholesterol-(currently under control since I became a veggie). I am so happy to find this site-my new and maybe one -and-only site for vegetarian foods-especially desserts!!!! THANK YOU SO MUCH!! Do you accept thank you gifts???
Aw I’m so glad you liked it!
THANK YOU!
I actually did the banana bread in a bowl and liked it so much I went back to the kitchen and made this pumpkin one with sweet potato. Can’t stop thanking you!
yum!! do you think this would work with puffed brown rice cereal?
The nutritional information states nothing for carbs ?
So I know you made this a while ago, but I just made it yesterday! Man I LOOOOOVVVEEED! it. I thought it was creamy and satisfying. I have posted this recipe on several of my friend’s FB walls to share your recipe! Thanks for all you do!
I’ve been making this at night for breakfast the next day. Instead of chocolate chips I add blueberries & in the morning I pop it in the microwave till it’s nice & warm. :-`)
Finally! The answer to the gourd-void in my life after Thanksgiving. Tried this tonight when I had a violent craving for pumpkin. Went nuts with the spices–added probably a half tsp. cinnamon, a little ground cloves, ginger, and loads of nutmeg. Amazing. It’s almost like eating pumpkin pie batter. Hello, new favorite breakfast…
What do you mean by flake cereal? Like the spelt berries or what?…thanks for your awesome, mouth watering blog! I’m your newest fan 🙂
Like corn flakes (so more cereal than oat-type flakes).
Do you warm this up to eat for breakfast??
You can, or eat it cold.
Would this work with whole wheat biscuits (weetabix) ?
sounds good. I’m not sure of a blended pb&j but i LOVE grilled pb&j sandwiches! they are delicious!
HOW DO I PRINT OUT THE RECIPE WITHOUT WASTING COLOR CARTRIDGE ON ALL THE OTHER STUFF ON THE PAGE?
I’ve printed several of Katie’s recipes. First, high-light just the recipe itself, then right-click and select “Copy.” Then open a new Word document, right-click for options, then hit “Paste.” You can then save the document and give it a new title, and then save it in a CCK Recipe folder, or print it, etc.
Hi Katie!
I made this today and it.was.awesome. I used honey nut Chex for the cereal (gluten-free!) and added in some vanilla protein powder as others have. I topped it with chilled chunks of kabocha that had been roasted with cinnamon and vanilla. SO GOOD! Thanks for this recipe!
I made this for breakfast this morning. My 1 year old daughter and I both loved it! I added raisins and walnuts to the mix and put a little dollop of plain yogurt on top of her. Just enough for the two of us to share! Thanks !
This is my favorite breakfast recipe! I use oatmeal and then pop it in microwave right before eating. It’s sorta like a pumpkin bread pudding. So good and really helps me thru busy days. Other days I don’t blend but stir the ingredients and it’s a wonderful pumpkin oatmeal. Thanks Katie!!