Fall in Love With Pumpkin Breakfast Bowls

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One of my favorite days of fall is the day when I go to Costco and see the giant cans of Libby’s pumpkin for sale. They shine like an autumnal beacon from an otherwise dreary warehouse shelf. Then, I go ahead and grab as many as I can without looking like a crazy person. From now until hopefully sometime in the spring, I’ll keep an opened 28-oz can of pumpkin in the fridge, at the ready, for a Pumpkin Breakfast Bowl. That, or, any of the other thousands of pumpkin recipes and concoctions I can come up with!

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Yes, I may have a pumpkin problem. I’m obsessed with the orange, antioxidant-filled, smooth as silk puree. Maybe it’s because I have braces and I don’t have to chew it. Then again, I’ve always loved the fact that I can add a little cinnamon and something sweet to pumpkin and have a delicious treat, greater than the sum of its parts.

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Pumpkin Breakfast Bowls (which can also be for snack or dessert) are easy, quick, and so substitute-friendly! Not only that, the pumpkin and other ingredients make these yummy bowls nutrient-dense and satisfying. Grab a cup of coffee, throw on a sweater, and “fall” in love with Pumpkin Breakfast Bowls.

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What Makes This Recipe Work

Texture

Pumpkin Breakfast Bowls are all about texture. That is, a smooth, creamy, pudding-like experience. To achieve this, we start with pumpkin (you knew that), yogurt, and nut butter. To this, we’ll add some textural interest to the creamy base with bits of fruit – berries, chopped pears, apples, & oranges work well. I’ve added ground flaxseed as well, which will thicken the mixture and add finely-ground nut texture. If you eat nuts, chop some up and add them, too.

You may be wondering, “This sounds good, but does it look good?” I’ll be honest, it’s not the prettiest bowl you’ve ever seen. You’ve been warned. Here, I tried to dress it up with a dollop of yogurt and cinnamon sprinkles.

Flavor

Flavor is important of course. Pumpkin by itself is super mild – some might call it “bland.” To liven up the pumpkin flavor, I like to add (a lot) of cinnamon. The yogurt, fruit, and nutty ingredients will add even more deliciousness to the mix.

Flexibility

Really, as long as you have pumpkin (or even applesauce, although then it would be an “Apple” bowl), you can re-create your own version of this Pumpkin Breakfast Bowl. For example:

• No pumpkin puree? Applesauce, although not as nutrient-dense, makes a great substitute.
• Dairy Free options:
  • If you don’t eat dairy, any plant-based yogurt will work just as well.
  • If you don’t have yogurt, use half the amount of plant-based milk.
  • A mashed up banana or avocado (maybe half an avocado) will work in a pinch, too.
• Love dairy, but out of yogurt? I’ve used sour cream, crème fraîche, and ricotta (they’re rich!) in place of yogurt and loved it. Cottage cheese is another option.
• Fruit: I love pears in my bowl (so “fall”!). Apples, oranges, berries, plums, peaches, bananas … Really, almost any fruit will be great.
• Protein powder is very optional. I add 1/4 scoop, mostly because mine is sweet and vanilla flavored, so I love the taste.
• Get Nutty: I used ground flaxseed and almond butter in this recipe. However, there are tons of substitutions, such as:
  • Chia seeds or hemp hearts can replace flaxseed.
  • Instead of almond butter, try peanut, cashew, sunflower, hazelnut butter.
  • Toss in your favorite whole or chopped nuts or seeds.

Print

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Are you “Bowled Over”? 😁

Maybe I’m not very good at puns, but I hope you try and like these Pumpkin Breakfast Bowls! Let me know what you think, and especially if you try any variations!

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