Pumpkin Bread In A Bowl

Oh my goodness I am overwhelmed by the amazing response I got yesterday!  I never expected such a positive reaction!  It was so exciting and I want to say thank you to all those who faithfully follow the blog and also give a thank you and welcome to those who are new.  I have been loving this journey and love interacting with the readers in whatever way I can.  I hope you always know how much your support means to me!DSC_1093Today we have another recipe from Chocolate Covered Katie!  The first recipe I shared from her blog was the yam chili (Yum!) and this is probably my favorite recipe I have discovered from her site.  It makes for a delicious breakfast and a nice alternative to a typical breakfast cereal or traditional pumpkin bread.DSC_1106She calls it pumpkin bread in a bowl and it really does taste like pumpkin bread even if it looks nothing like it:-) I would probably eat this every other day if I kept cereal on hand that often.  Alas, I eat cereal too quickly for my own good and to compensate I only buy it once every few months — if that.DSC_1129This is another simple, but fabulous recipe.  You put pumpkin, milk, cereal, vanilla, cinnamon, salt and optional sweetener into the blender and pulse until it creates a smooth mixture.  If you let it sit in the fridge for at least 10 minutes before eating it, it will become nice n’ thick:-)DSC_1144Once you are ready to enjoy this pumpkin bliss, garnish it with your toppings of choice.  My preferred is pecans, another dash of cinnamon, and a drizzle of agave.  It is a combination that has never failed me.  DSC_1147

Pumpkin Bread In A Bowl (serves 1)

1/3 C pureed pumpkin

3/4 C almond milk

1 C cinnamon Chex *

1/2 t vanilla

1/2 t cinnamon

1/8 t salt

Agave or other sweetener to taste (optional)

Pecans to garnish (optional)

  1. Place all the ingredients into the blender and pulse a few times.
  2. It will be runny at first, but if you let it sit in the bowl for a bit it will become really thick!  Garnish with desired toppings and enjoy!

* The original recipe calls for any flake cereal (corn, bran, spelt, oat).  It is more expensive to get a gluten-free flake cereal so I opted for Chex and found the recipe worked just as well.  Pick a cereal that works for you.

* I usually throw a handful or two of spinach into the blender as well.  It doesn’t affect the taste at all.  It still tastes like pumpkin bread wonder, but it gives you that extra serving of vegetables.  It does turn the color to a sickly green though and for the integrity of the photos I left it out this time:-)

Bless you Chocolate Covered Katie for your food genius and for sharing your gift with all of us! DSC_1162DSC_1160DSC_1163

8 thoughts on “Pumpkin Bread In A Bowl

  1. What a fabulous breakfast, I would just love this recipe! Thank you so much for taking the time during this busy season to share your wonderful post with Full Plate Thursday. Have a wonderful weekend and hope to see you again real soon!
    Miz Helen

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