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’ve been CRAVING pumpkin! I just got a blender, so this recipe is going on my list to make this week! I also love swirling pumpkin into my oatmeal. Have you ever tried Trader Joe’s Pumpkin Butter? I was wondering how easy it would be to make it and if it’s considered vegan? Love your blog!
There’s no Trader Joes in Dallas :(. I have no clue why this is, and it needs to change!
But I would think that their pumpkin butter is vegan. All pumpkin butter I’ve ever seen is vegan :).
I quite honestly need to change my eating habits. I seriously worry my doctor will soon tell me I’m killing my little girl’s mother every time I eat. I used to eat so healthy till I got together with my now ex. Especially when I became pregnant. I’m terrible with my 5yo’s diet too. So lazy and she’s fussy as can be. Meat and carbs, meat and carbs… . I only just discovered your blog tonight as in 11p.m. I think your recipes may just jump start my journey to a longer and healthier life for my girl and her mum. Thank you most sincerely. xoxo <3
Aww you are so welcome. I’m so glad you found me! 🙂 🙂
I HAVE to make this!
This is AMAZING!!! I made it with oatmeal instead of the spelt flakes. So good hot and it got thicker the longer it sat!
This looks so good…but I’m wondering what I can use in place of the ceral. I cannot eat any type of grains including oatmeal. I’m curious if any other grain free people have found a good alternative? I really want to try this!
Maybe something like coconut flour? Or even peanut butter? Sorry, I don’t know much about a grain-free diet :-?.
Peanut butter…great idea! Thanks!
So yummy! I made it with Greek yogurt instead of milk (you could use So Delicious for a vegan alt) and granola cereal (with almonds and raisins) and chia seeds. At this rate I might turn into a pumpkin! I just stirred together (out of complete laziness) and it was a nice combo of creamy/crunchy and sugar and spice! Thanks Katie!!!
This is fantastic! I’ve been having it almost every morning and love it! I used a high fiber cereal and it was really thick, almost like bread. I also heat mine up from time to time, tastes like warm pumpkin bread right out of the oven.
I made the oatmeal version of this yesterday, which was super filling and delicious.
I’m hesitant about this recipe as written because I hate mushy cereal more than almost anything. And it sounds like you are intentionally embracing the mush….
Love your blog! You’ve made me a believer. 😉 My husband is all…wha? Because I never, ever, ever cook – but I’ve been so intrigued [and trying to eat filling delicious low chem food] that I made your ‘ice cream’ and never looked back. [I invented Mounds Bar ice cream using our ice cream maker on your recipe, but swapping unsweetened Chocolate Almond Milk with coconut extract. Came out amazingly good.] Your recipes are so easy. I have no talent, so that’s appreciated 😉
Here’s my question. This recipe tasted great, but it never thickened very much. I might have used a cup of almond milk instead of 3/4 by mistake – would that be the problem? Also – how long do you blend? It was nearly smooth and less crunchy when I stopped – more like pudding?
Hmmm… yeah, it’s probably because of the amount of milk you used. Mine gets SO thick. I only blend it for around 20 seconds in the Magic Bullet.
Your ice cream sounds incredible!!!
Could you serve this warm? Unless I’m eating fruit or cold cereal, I prefer a warm breakfast, especially in the fall/winter months!
Yes, definitely!