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…
Do you think Quinoa flakes would work? I’ve never used them before. Do you think I should cook them first?
I had gastric sleeve surgery in April, so I have to be very careful with what I eat now. I am soooo excited to try this! In fact, if it goes well the first time, I plan to serve this to my family as dessert on Thanksgiving.
Great recipe , tastes great and filling . I used oats in mine.
Great site don’t know what to try next.
Wow, I just made this and it is totally delicious! I had already made quinoa flakes (do you know about those?) so I subbed those for the cereal, but it came out liquidy so I kept adding more pumpkin and more quinoa flakes.. Until I ran out of pumpkin! So then I ended up adding more of everything else. This should stay good for a bit and thicken while it sits anyway 🙂
I have eaten this every day for the past two weeks…my absolute favorite breakfast now. 🙂 I use all oatmeal instead of flake cereal and it definitely keeps me full the entire morning … which I need since I don’t have time to snack at my job. 🙂 Thanks for yet another winner, Katie!
I have made this at least 10 times and it never ceases to amaze me! Thank you! Thank you! Thank you for sharing this and enriching my taste bud’s lives:-)
Also… I usually throw spinach into it. It looks atrocious, but it still tastes the same and then I get a serving of veggies in!
This looks great, I wonder if this would work with apple purée instead of pumpkin? I don’t have any pumpkins/pumpkin purée, but have plenty of apples and lots of home-made apple sauce. Do you think it would work with that instead, and still taste okay? Also, are the nutritional values including the sweeteners? Keep on baking and blogging, great recipes xXx
The pumpkin, yogurt, cereal mix has become a go to breakfast for me. Delish!! I amde the crustless pumpkin pie, also really yummy and had some for breakfast with greek yogurt, roasted pumpkin seeds and craisins….WOW!!
Oh my goodness this is amazing! Not so much pumpkin bread as it is a guilt-free pumpkin pie in a bowl! I can’t believe how something so simple could taste soooo good and be so healthy! Thank you Thank you!
This is amazing!!!!!! I had this for breakfast this morning! Pumpkin is one of my favorite foods. I think Ill have this for breakfast everyday ( if I can)