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 ate this this morning, and it was delicious!! I’m going to try it tomorrow again, maybe with some raisins. I used pecans today, and added a little ground flax seed. I also changed the milk to 1/2 cup, and the pumpkin to 1/2 cup. (I love pumpkin!) It was seriously too yummy!! Thank you!
Hm, I wish I had read the reviews BEFORE I made this! I used oat bran and wondered why mine was so thick it wouldn’t blend! 😀
It’s still good, just grainy. Will try will flake cereal next time.
Hi Katie, this looks beautiful! I was just wondering whether or not you have tried your oatmeal melted banana trick for this instead of sweetener? I absolutely looooove banana so it always has to find its way into my breakfast somehow XD
Sure! 🙂
https://lett-trim.today/2007/10/15/abc-another-breakfast-creation/%3C/a%3E%3C/p%3E
Aloha and mahalo for the great recipes. Can you make this the night before?
I’ve heard others in the comments say that you can 🙂
I have discovered something amazing! This may sound like a really strange combination…but this morning I made pumpkin bread in a bowl and had a little left over for tonight. I layered it with some dark chocolate brownie batter dip and a little bit of your peanut butter frosting, microwaved it for 30 seconds, and heaven was made!! It was delicious! If you’re feeling bold, you should definitely try it!
Oh wow, that DOES sound good!
When I click on the nutritional information link on the pumpkin bread in a bowl recipe it takes me to a banana bowl recipe……how do I determine the Nutritional Info of the Pumpkind Bread recipe? it looks SO good!
never mind….i see where you went with that….:)
Ok, I didn’t read all the comments but, am I dense….what is non-dairy milk?
Sorry, it should say “milk of choice.” You can use any milk you choose. I use almond milk, but any is fine. Sorry for the confusion!
I just made this (for dinner). It was delicious! I even tried it on my 5 & 3 year olds and they asked for their own bowl. Thanks for a great and healthy recipe!!
Just want to check — you don’t cook this in any way?
Nope, except if you want it heated up because you want to eat it warm. I usually eat it cold :).