Creamy Pumpkin Breakfast Cereal
Try this Creamy Pumpkin Breakfast Cereal recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1 cup vanilla non-dairy milk
- 1 cup water (or more to thin to desired consistency)
- 1/2 cup pumpkin puree (please refer to this post for how t
- 2-4 tablespoons palm sugar (more or less to suit your tastes i use part stevia)
- 1/4 cup gluten free oat flour* (see below for alternate op
- 2 tablespoons millet flour*(see below for alternate options)
- 12 teaspoon cinnamon
- 2 tablespoons almond butter (or sunflower seed butter to keep it
- Carbohydrate 12.57204 g
- Cholesterol 0 mg
- Fat 0.19344 g
- Fiber 8.28359976196289 g
- Protein 0.62244 g
- Saturated Fat 0.05382 g
- Serving Size 1 1 Serving (16g)
- Sodium 1.56 mg
- Sugar 4.28844023803711 g
- Trans Fat 0.090636 g
- Calories 39 calories
Combine the milk, water, pumpkin puree, and sugar in a small saucepan.Whisk in the flours and cinnamon until the lumps are removed. Turn heat on medium, and cook gently, stirring frequently until the cereal is thick and creamy, about 5-7 minutes. The cereal will thicken as it cools.Serve with a dollop of almond butter.
