Fabulous Freelancer Foodie Recipe: Pumpkin and Spice Breakfast Bowl

If you’re looking for a sweet, autumn-inspired way to start your day, then try this pumpkin and spice breakfast bowl recipe!

Note: this recipe is adapted from one that appeared as an insert in The Salem News.

Base Ingredients:

  • 1 large ripe banana
  • 1 ½ cups of canned pumpkin puree
  • 1 cup of reduced fat vanilla Greek yogurt
  • ¾ teaspoon of pumpkin pie spice

Topping Ingredients:

  • 2 small, thinly sliced apples
  • ¼ cup of pecan halves or pieces (slivered almonds are an alternative)
  • 4 teaspoons of maple syrup

Directions:

  1. Place all of the base ingredients into a blender and blend for a minute or so until the consistency is smooth and creamy.
  2. Divide the blended mixture into four freezer-safe bowls or containers.
  3. Add the topping ingredients if decide to eat as-is.
  4. Alternatively, the blended mixture can be frozen for 30 minutes at a minimum, 1 month as a maximum, then it can be thawed to preference and the topping ingredients added just before serving.

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