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…
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!!
Just a quick question for you: when you say that some people use oatmeal for this recipe, do you mean already-cooked oatmeal, or do you mean uncooked quick oats of some sort?
Thanks for your time! I just came across this blog and I can already see lots of recipes I’d love to try. What a terrific site. 🙂
I’ve actually not tried it, myself. So I’m really not sure! I *think* they’ve done cooked oatmeal, but I could be wrong.
I use uncooked old fashioned gluten free oats…just take it straight from the canister and throw it in the Vitamix…no cooking needed. And I think it turns out awesome! I always eat it cold, but I’m sure it would be good heated up in the microwave after blending it.
the consistency was a bit runny so I had to add more flakes. I used Special K chocolatey flakes with chocolate pieces. For the sweetener, I used organic Agave. Even though my husband said “It looks like baby food”..I got him to eat and enjoy it :]
I have to admit I wasn’t quite sure, but I made it and it was soooo yummy!
Katie,
what do you think of adding coconut milk instead of the canned pumpkin to make things a little lighter? BTW love your recipes 🙂
You never know until you try 😉