With fall being upon us, I’m going to be an utterly typical blogger and post a pumpkin recipe. But nobody can ever have enough pumpkin, right? Especially when it’s chocolatey, nutty, and delicious but I can still eat it for breakfast.
Let’s just say I’m stocking up on canned pumpkin next time it’s on sale.
Loaded with oat bran and nut butter, not to mention 1/2 a cup of canned pumpkin, this recipe not only tastes incredible but it also keeps me stuffed for several hours, which is perfect when I have a three-hour class to sit through shortly after breakfast.
Not that you can only eat this for breakfast….
- 1/2 cup of canned pumpkin
- 1/2 cup of oat bran
- 1 Tbs unsweetened cocoa powder
- 1/2 tsp pumpkin pie spice (or flavor to taste)
- 1 tsp vanilla
- 2 Tbsp almond butter
- 2/3 frozen banana
- milk of choice
- Mix together the pumpkin, oat bran, cocoa, pumpkin pie spice, and vanilla in a microwaveable bowl or cup. Add just enough water so that the mixture is creamy but still very thick.
- Top with almond butter (or your nut butter of choice) and frozen banana. You probably can use a regular banana, but I’ve found that frozen bananas will make your dish sweeter.
- Microwave for 4 minutes.
- Add as much milk as desired and mix again. Make sure you dig deep down in the corners of the bottom of the dish; the cocoa likes to settle out.
I first made this recipe when I was craving the chocolate chip pumpkin cookies my sister used to make for me. Have you ever tried those? And do you think they’re best warm or frozen?
Are you a fan of the fall pumpkin trend?