We’re already well into October, so if you haven’t started to incorporate pumpkin into all of your meals (and beverages and desserts), you have no excuses! If you you’ve simply been lacking inspiration — I’m here to help.
This pumpkin spiced breakfast bowl was a hit at my most recent ‘Beauty Food’ cooking class, and I couldn’t wait to share it with you here. It’s sure to add just the right touch of fall flavor to give your day the perfect start.
This recipe can be made in under 15 minutes, but it’s exceptionally great as a make ahead breakfast to grab and go on busy mornings (or more relaxed ones). I like doubling (or tripling) the recipe to have several days covered at once.
Add pumpkin puree – along with almond milk, dates, cashews, and pumpkin pie spice to blender and pour the sweet spiced ‘custard-like’ liquid over a mix of chia and hemp seeds. Chia seeds are an amazing source of healthy fat and fiber – and the hemp seeds add an extra boost of protein. This mix makes for a balanced breakfast that will keep you full all morning long.
¼ cup pumpkin puree
¾ cup almond milk
3 dates, pitted
1 tablespoons cashews
¼ teaspoon pumpkin pie spice
2 tablespoons chia seeds
1 tablespoon hemp seeds
optional: sliced apple, bee pollen
Add pumpkin, almond milk, dates, cashews, and pumpkin pie spice to blender; Blend until smooth.
Add chia and hemp seeds to a bowl (or jar if making ahead). Pour pumpkin mix over, stir, and let sit for at least 10 minutes – or overnight! Will keep in the fridge for 4 days, though you may need to add a little more almond milk if it dries out.
Option to top with sliced apples and bee pollen.