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…
Seriously? I need to buy some pumpkin! And it’s a good thing I’m the only person in my house that likes pumpkin!
Homemade cool whip and the great macro shots at the end? love em 🙂
I have been eating pumpkin pie oats for the past few days! I absolutely love them!
Oooh, I so did not ever think of this! Snack for tomorrow with my leftover can can of pumpkin? I think so 🙂
Made this tonight for breaky in the morning, I get up really early so I prep the night before. It’s all I can think about, yummy!
I am so so happy you already tried it!! 🙂
Soooo yummy, I think next time I will do without the stevia. I used crushed weetabix instead of flake cereal ( I just didn’t have any) and it was plenty sweet with the pumpkin walnuts and raisins.
Thank you so much!!!
Its official Pumpkin has taken over the blog world!! I love pumpkin in my oats!! Makes my morning so much brighter 🙂
Incredible as usual Katie! You never cease to amaze me with your recipes! 🙂
Incredible as usual Katie! You never cease to amaze me with your recipes!! 🙂
LOVE this! Considering how much I enjoy your Banana Bread in a Bowl, I am so trying this.
LOOKS DELICIOUS! I love pumpkin bread!
Ohhh looks so yummy! This looks like the perfect Fall breakfast 🙂
There are so many pumpkin recipes in blogland at the moment…this looks amazing!
This sounds delicious! I don’t have any flake cereal on hand- do you think that either Go Lean or Shredded Wheat would work? (Guess I could always try it out and see!)
Definitely if you try it, let me know if it works! I’m sure it’d work, texture-wise… I just don’t know how it would taste.
I just made this for breakfast this morning…YUM!!
I used half a frozen banana like the original so it was nice and cold and super thick!
I am loving canned pumpkin more than ever this year, so keep the yummy recipes coming!
LOL I am afraid of bombarding people with too many pumpkin recipes… but there are still so many I want to share!
I have no idea why, but it is impossible to get canned pumpkin in the UK. It’s not that easy to get actual pumpkins either, only really available in the 2 weeks leading up to Halloween. This does look delicious though 🙂
Hey Lotty, I just saw someone else from the UK looking for canned pumpkin as well. I was pretty bummed when I moved here and come fall couldn’t find any (or even pumpkin), however I saw last year Waitrose had it on their website, so it might be worth checking again. Also, just pick up a butternut squash, cut it in half, scoop out the seeds and roast it and use the insides as you would canned pumpkin. It still tastes great (an acceptable stand in for sure) especially when you spice it just right. Hope that helps!
Oh yes, squash is a great idea. It’s really hard to find pumpkins, and even if I did, I’m usually just cooking for me, and I dont want to eat a whole one!! I’ll check Waitrose too. Thanks 🙂 x
Purée a whole one and freeze in small batches, then you will have some for the next great pumpkin recipe.
I saw this recipe yesterday and knew I HAD to make it in the morning! So this morning I did just that. I used 1/2 cup of old-fashioned oats, because I don’t have spelt flakes and added some pumpkin-spice seasoning. This was fantastic, definetely one of my favorite oatmeal recipes.And I like having a new vegetables/fruits in my diet! I, like you, LOVE oatmeal! I have it every morning with different variations! And you totes inspire so many of my oatmeal variations!!
Your blog is awesome and I tell anyone and everyone I can about it!
Oh wow, I love your idea to use oats!
Thanks! It was warm and hearty with eqauls greatness (esp in the morning)