Pumpkin Cashew Breakfast Bowl (Printable Version)
Creamy pumpkin base with cashews, seeds, and fruit creates a satisfying, nutrient-dense morning meal.
# Ingredient List:
→ Pumpkin Base
01 - 1 cup pumpkin puree (freshly roasted or canned, unsweetened)
02 - 1/2 cup unsweetened Greek yogurt (or non-dairy yogurt for vegan option)
03 - 1/2 cup unsweetened almond milk (or milk of choice)
04 - 1 tablespoon maple syrup (or honey)
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - Pinch of sea salt
→ Toppings
08 - 1/4 cup raw cashews, roughly chopped
09 - 2 tablespoons pumpkin seeds (pepitas)
10 - 1 small apple, diced
11 - 2 tablespoons dried cranberries (unsweetened, if preferred)
12 - 1 tablespoon chia seeds
13 - Drizzle of maple syrup (optional)
# How to Make It:
01 - In a medium bowl, whisk together pumpkin puree, Greek yogurt, almond milk, maple syrup, cinnamon, nutmeg, and salt until smooth and creamy.
02 - Divide the pumpkin mixture evenly between two serving bowls.
03 - Top each bowl with chopped cashews, pumpkin seeds, diced apple, dried cranberries, and chia seeds.
04 - Drizzle with additional maple syrup if desired. Serve immediately.
# Expert Advice:
01 -
- It comes together in under ten minutes, so you can have a restaurant worthy breakfast even on busy weekdays
- The combination of creamy pumpkin and crunchy toppings makes every spoonful feel like a treat
02 -
- Cold ingredients will dull the spices, so let your pumpkin puree come to room temperature before you start mixing
- The mixture will thicken as it sits, so if you meal prep these, stir in a splash of milk before serving
03 -
- Roast your own pumpkin cubes until they are caramelized at the edges, then puree them for the most incredible depth of flavor
- Toast the pumpkin seeds in a dry skillet for two minutes before sprinkling them on top