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Pumpkin Bread in a Bowl

This is your new favorite breakfast.

pumpkin bowl

Or rather, my new favorite breakfast.

This delicious breakfast recipe is superfilling (and keeps you full for a long time), and it’s extremely easy and quick to prepare.

I don’t usually eat the same thing for breakfast more than two days in a row, because there are way too many delicious Healthy Breakfast Recipes out there (pancakes! oatmeal! waffles!). But this one’s so good that it’s all I’ve been craving the last four days.

pumpkin breakfast

Pumpkin Bread in a Bowl

(can be gluten-free)

Inspired by Banana Bread Cereal.

  • 1/3 c canned pumpkin (or cooked pumpkin or sweet potato puree)
  • 3/4 c milk of choice
  • 1 cup flake cereal (I like spelt flakes, but bran, corn, etc will work. Some people have even used oatmeal!)
  • 1/4 to 1/2 tsp pure vanilla extract
  • 1/2 tsp cinnamon
  • 1/8 tsp salt
  • sweetener (such as stevia, sugar, or even maple syrup)
  • optional: chocolate chips, pecans

Blend all ingredients together. The cereal will have a thin consistency at first, but if you leave it in the fridge (after blending) for even just 10 minutes, it starts to get really thick! I usually make it before I run, and it’s the consistency of thick pudding by the time I return.

Click to see the Nutrition Information.

If you’re using the optional pecans or chocolate chips, you can either blend them right in or sprinkle them on top after serving.


Above, swirled with Vegan Cool Whip.

I like to blend things: Any things. All things. When you blend a bunch of ingredients, the individual flavors fuse together, for one amazing new taste. By blending this recipe, you get pumpkin, vanilla, spice, and crunch all in one delicious spoonful. I swear, one of these days I’m going to try blending a pb&j sandwich…

Published on September 29, 2011

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  1. Robin says

    This looks delicious, and it’s a perfect breakfast for the weather we have been having. I am craving the flavours of fall, but with these summer temperatures pumpkin oats just won’t do. Luckily your blog brings me a solution to all my food-y problems.

  2. PBnJ Fam says

    O-M-G!!! By the time I got to the ingredient list of today’s post… I was already gathering the necessities!! It is in my fridge right now waiting to thicken… I don’t know how I missed the banana bread in a bowl post… I thought I had scoured every nook and cranny of your page looking at your recipes! :0) Katie, you inspire me EVERY day with something new and exciting!! Thank you for your genius ideas and your willingness to share them with the world. BTW – I love to blend things too! (not quite as creative as you, but I am always down to try new things)

  3. Katherine says

    I opened up your blog as I was eating breakfast this morning, and we must think alike – I was having pumpkin pecan oatmeal! I’m definitely gonna have to give this a shot when I get pumpkin at the grocery store this weekend. October means that it’s time for pumpkin soups, pumpkin smoothies, and of course, pumpkin breakfasts!

  4. Jenna says

    Oh yum! You’re speaking straight to my heart! 🙂 My husband & I have been putting money aside for about a year now so that we can by a vitamix or blendtech. Your recipes alone totally justify the expense! 🙂 This breakfast looks great, Katie! Can’t wait to try it! 🙂

  5. Bianca- Vegan Crunk says

    That looks amazing! And it gives me an awesome idea for how to use a half-used can of Rice Whip in my fridge. I bought it for pumpkin pie, but that’s all gone. Who woulda thought I could put it on my breakfast?!

  6. Jennifer JCD says

    Mmmm…. perfect recipe!

    As for blending that PB&J sandwich, I’ve made a Sunbutter and Jam smoothie before, and Sunbutter and Jam oatmeal… both are exceptional – try it!

  7. Meg says

    I almsot always put my oatmeal in the fridge before eating it – it thickens up SO much 🙂 Good tip

    This looks amazing and so perfect for fall, Katie 😀

  8. Melissa says

    Yum! I bet it would be amazing with vanilla yogurt instead of milk & some pumpkin pie spice. I am having an affair with pumpkin pie spice right now–shhh, don’t tell cinnamon!

  9. Natasha says

    You little pumpkin temptress…
    On an unrelated note – I’ve had a horrible past 2 days…one of my birds (we have 3 – now 2 and a dog…) escaped when our smoke detector went off – it was my fault…a pan on the stove started smoking – the fire alarm went off – the 2 cockatiels were out of their cage – and in a panick – I opened the door to put the smoking pan outside and the male flew over my head.
    There is more to the story – but it is too sad…and I have the heaviest heart.
    I wanted to thank you for you and your site – today as my eyes are swollen from crying, and I feel like nothing can make me smile – you do.
    Thank you Katie – for a ray of sunshine on a very cloudy day.
    – Natasha

      • Sarah says

        Oh Natasha! I am SO sorry about your bird! I hope he comes back- you never know- all manner of pets come back after time, its always in the news. Never give up hope though! Not to mention somehow, some way, pets always know their way back home! Hugs and more hugs

    • Alison says

      Hi Jenn, I’m living in the UK at the moment and the only canned pumpkin I have ever seen was from a package my mom sent me. I saw a while ago that Waitrose had some Libby’s canned pumpkin on their website, however as Katie said you could get yourself a sugar pumpkin and roast it yourself, or since I can’t find many pumpkins where I am here, I use butternut squash that I cut in half and roast and then scoop out the insides. Makes an acceptable stand-in!

      But I’d check out Waitrose, however my mom said it’s been hard to find it back home this year again. Hope this helps!

  10. katie @KatieDid says

    I usually don’t prefer to blend things just because I love having the individual tastes and textures. For example I’d rather eat a big bowl of yogurt topped with berries, some cereal, peanut butter etc.. than take all those and blend it into a uniformed smoothie. Just my preference…. but this still looks totally delicious and gorgeous pictures of it, as always!

  11. Sarah says

    Since when are chocolate chips on this blog optional 🙂 ? I love blending. and cutting. and tearing. and smushing. and mashing. And anything that allows me to take chances, make mistakes, and get messy! No, i was NOT watching Magic School Bus while eating my breakfast and singing the theme song all day cuz that’s um… totally accurate. I would loooooooove me some blended nutella sandwich 🙂

  12. Lisa says

    yum! what an interesting, and quite frankly delicious looking, idea!!!
    pumpkin bread is amazingggg. and cool whip would make an awesome addition 🙂

  13. Anna @ Food Fitness Frolicking says

    What a great idea! I love that you used cereal in it!

    Oh and speaking of cereal…

    Check out my GIVEAWAY!

    I think you’ll find it tasty and yummy 🙂

  14. Alex@Spoonful of Sugar Free says

    YUM!!! Pumpkin pie in a bowl. But heck, why just eat pumpkin pie for dessert? Pumpkin is healthy, right? Might as well eat pumpkin pie all day long…. 😀

    • Alex@Spoonful of Sugar Free says

      P.S. you should definitely try the pb&j blended….tell me if it’s as good as it sounds. I’m too chicken to try first.

  15. Emma (Sweet Tooth Runner) says

    I LOVE your banana bread in a bowl so much, and I think I’ll love this EVEN MORE!! I am making a trip to get some pumpkin at the weekend so I can make this and your pumpkin bars! Mmm this would be SO GOOD with a crumbled one on top! 😀

  16. Lenna says

    I am also a huge fan of blending things! I think I can blend anything. Blended soups taste so much better than the unblended stuff. Blended oatmeal is something totally different than the old boring regular oats. We should start a blending club 😀

    • Stacy says

      love the blending club idea. I’m a new convert to healthy smoothies (vs. the ones they sell at the frou frou shops) and I’m loving these ideas!

  17. Maya says

    Looks great! I finally found pumpkin yesterday at Target (and had to walk 2 miles with 35 pounds of groceries, thanks in part to these large cans) and can’t wait to make this!

    • Sarah says

      When I was studying abroad in Dublin over the summer I found some canned pumpkin at the Donnybrook Fair grocery stores… do you have those near you? They might have some!

    • Kathy says

      Sweet potato pie with the right spices added tastes much like pumpkin pie. Maybe try a puree of sweet potatoes.

  18. Fernanda says

    Oh my world!! This looks amazing!! I love pumpkin and I’ve been making everything with it. The other day I added frozen pumpkin ( I used an ice tray) to the cake batter milkshake…no words to describe…almost like pumpkin ice cream!!
    BTW Love love your recipes!!

  19. Katie @ Raisins&Apples says

    I’m going to have to whip out the blender at the house I nanny at…hopefully the boys will sleep through the blending!

  20. Natasha says

    Sorry Katie and Sarah – I screwed up the replies…

    What a wonderful world it is to share in making strangers lives a bit easier.


  21. Becky @ Skinnyfat Girls says

    I love that you’re posting so many pumpkin recipes! There’s no such thing as too much pumpkin…ever! This looks so good, especially in that brilliant blue bowl. Makes for lovely photos! 🙂

  22. Kathy says

    I just made this for myself and it’s delicious! It truly is just like eating pumpkin pie, only much more nutritious. I cannot wait to try the banana bread in a bowl. Thanks for such a great idea, Katie.

  23. Taylor Lynn Bump says

    I love your blog! How do you think of all these ways to combine things? its brilliant AND tasty 🙂
    thanks for keeping at it!

  24. Lindsay @ biking before bed says

    This post reminds me of those can you blend it ads where they put electronics like iPods in the blender to show how powerful it was. Has anybody seen those? This looks like my new favorite breakfast. Well until the peanut butter and jelly blended sandwich.

  25. Katie @Nutrition In A Peanut Shell says

    Oooh, I so did not ever think of this! Snack for tomorrow with my leftover can can of pumpkin? I think so 🙂

  26. Jeanna says

    Made this tonight for breaky in the morning, I get up really early so I prep the night before. It’s all I can think about, yummy!

  27. Genevieve says

    I just made this for breakfast this morning…YUM!!
    I used half a frozen banana like the original so it was nice and cold and super thick!
    I am loving canned pumpkin more than ever this year, so keep the yummy recipes coming!

  28. Lotty Lynch says

    I have no idea why, but it is impossible to get canned pumpkin in the UK. It’s not that easy to get actual pumpkins either, only really available in the 2 weeks leading up to Halloween. This does look delicious though 🙂

    • Alison says

      Hey Lotty, I just saw someone else from the UK looking for canned pumpkin as well. I was pretty bummed when I moved here and come fall couldn’t find any (or even pumpkin), however I saw last year Waitrose had it on their website, so it might be worth checking again. Also, just pick up a butternut squash, cut it in half, scoop out the seeds and roast it and use the insides as you would canned pumpkin. It still tastes great (an acceptable stand in for sure) especially when you spice it just right. Hope that helps!

      • Lotty says

        Oh yes, squash is a great idea. It’s really hard to find pumpkins, and even if I did, I’m usually just cooking for me, and I dont want to eat a whole one!! I’ll check Waitrose too. Thanks 🙂 x

  29. Camille says

    I saw this recipe yesterday and knew I HAD to make it in the morning! So this morning I did just that. I used 1/2 cup of old-fashioned oats, because I don’t have spelt flakes and added some pumpkin-spice seasoning. This was fantastic, definetely one of my favorite oatmeal recipes.And I like having a new vegetables/fruits in my diet! I, like you, LOVE oatmeal! I have it every morning with different variations! And you totes inspire so many of my oatmeal variations!!
    Your blog is awesome and I tell anyone and everyone I can about it!

  30. Ben says

    I just got my magic bullet and this was one of the first things I made (the cake batter milkshake was first followed by the pumpkin pie mousse) and I have to say, my morning is looking good right now. I am SUCH a HUGE fan of this!!!!!

      • Ben says

        I was iffy at first because of some of the reviews that it received, but after further investigation, it was due to “user error” the majority of the time. The Pumpkin Bread in a Bowl was so good, I actually made another one to have for a snack.

          • Ben says

            Oh I was referring to the magic bullet reviews, everything I’ve made so far that you’ve posted has been incredible!

          • chocolate-covered katie says

            Ooooh lol oops :).

            I love mine… the only issue I have is that the little side tabs sometimes fall off the cups, and then I have to press down with a knife to make it blend. But hey, what do you expect from a $40 blender that is over a year old and gets used every single day? 😉

          • Ben says

            Not an error on the recipe, consumers misusing the magic bullet giving it bad reviews. I have absolutely loved everything I’ve created from your recipes.

  31. Julia says

    Woww this looks soo good! I have been obsessed with pumpkin lately! I made that pumpkin butter you poster a little while ago and haven’t been able to stop eating it. Today I made pumpkin pancakes with it using your recipe for banana pancakes, except instead of the banana I used pumpkin butter! It was soo good! Thanks for all the great recipes, I love your blog!

  32. B'klynHeart says

    I had this just this morning… it was cold breakfast cereal life CHANGING! Thank you for sharing! By the way, love your blog and have made several yummy things, look forward to making more!

  33. Liz says

    And another use for canned pumpkin pie filling! Now I have no qualms whatsoever about buying some. I can’t wait to try this, as I’m always looking for new, delicious, filling breakfast ideas. Thank you, Katie!!

  34. Kelli says

    I’ve been CRAVING pumpkin! I just got a blender, so this recipe is going on my list to make this week! I also love swirling pumpkin into my oatmeal. Have you ever tried Trader Joe’s Pumpkin Butter? I was wondering how easy it would be to make it and if it’s considered vegan? Love your blog!

  35. Klara Gaglia says

    I quite honestly need to change my eating habits. I seriously worry my doctor will soon tell me I’m killing my little girl’s mother every time I eat. I used to eat so healthy till I got together with my now ex. Especially when I became pregnant. I’m terrible with my 5yo’s diet too. So lazy and she’s fussy as can be. Meat and carbs, meat and carbs… . I only just discovered your blog tonight as in 11p.m. I think your recipes may just jump start my journey to a longer and healthier life for my girl and her mum. Thank you most sincerely. xoxo <3

  36. Courtney222 says

    This is AMAZING!!! I made it with oatmeal instead of the spelt flakes. So good hot and it got thicker the longer it sat!

  37. Jenny says

    This looks so good…but I’m wondering what I can use in place of the ceral. I cannot eat any type of grains including oatmeal. I’m curious if any other grain free people have found a good alternative? I really want to try this!

  38. Desiree says

    So yummy! I made it with Greek yogurt instead of milk (you could use So Delicious for a vegan alt) and granola cereal (with almonds and raisins) and chia seeds. At this rate I might turn into a pumpkin! I just stirred together (out of complete laziness) and it was a nice combo of creamy/crunchy and sugar and spice! Thanks Katie!!!

  39. Maria says

    This is fantastic! I’ve been having it almost every morning and love it! I used a high fiber cereal and it was really thick, almost like bread. I also heat mine up from time to time, tastes like warm pumpkin bread right out of the oven.

  40. JennyBakes says

    I made the oatmeal version of this yesterday, which was super filling and delicious.

    I’m hesitant about this recipe as written because I hate mushy cereal more than almost anything. And it sounds like you are intentionally embracing the mush….

  41. Michele says

    Love your blog! You’ve made me a believer. 😉 My husband is all…wha? Because I never, ever, ever cook – but I’ve been so intrigued [and trying to eat filling delicious low chem food] that I made your ‘ice cream’ and never looked back. [I invented Mounds Bar ice cream using our ice cream maker on your recipe, but swapping unsweetened Chocolate Almond Milk with coconut extract. Came out amazingly good.] Your recipes are so easy. I have no talent, so that’s appreciated 😉

    Here’s my question. This recipe tasted great, but it never thickened very much. I might have used a cup of almond milk instead of 3/4 by mistake – would that be the problem? Also – how long do you blend? It was nearly smooth and less crunchy when I stopped – more like pudding?

  42. Trina says

    Could you serve this warm? Unless I’m eating fruit or cold cereal, I prefer a warm breakfast, especially in the fall/winter months!

  43. Klara says

    Didn’t get to the fridge! I put coconut in it then sprinkled Milo on top (malted chocolate drink mix available in Australia by Nestlé). Yum!!!

  44. Emily says

    Do you think it would still work if it was just mixed together, without the blender? I’m a college student living in a dorm, and I can’t exactly justify buying a blender haha, but this looks delicious 🙂

  45. Angela says

    Just whipped this up using Count Chocula (sans marshmallows, of course) as the cereal, in attempt to really get into the Halloween spirit… didn’t make much of a difference, but delicious nonetheless!

  46. Susan W. says

    Hi, Katie. I’m new to your site and I’m loving all the recipes you’ve come up with! My husband’s a second shifter and I’m up early so I can’t run the Bullet without waking him up. SOOO I was wondering if the could be mixed up at night and left in the frig til morning. What do you think?

  47. Jessi says

    Oh. Em. Gee. I made a variation of this for breakfast this morning using All Bran cereal instead of flakes and it was SO GOOD!! I can’t wait to make the banana version tomorrow morning! And to think, when my mother-in-law got me a Magic Bullet for Christmas two years ago I thought I’d never use it…

  48. The Better Baker says

    Katie – you never cease to amaze me! I’ve been cooking ‘healthier’ for a long time, but you take it to a whole new level. I am a pumpkin AND oatmeal freak – I will most definitely try this one. MMM! Your photos are always sooo enticing! Keep up the good work Girl!

  49. Michele says

    Just popping in to say that I now have the perfect proportions on this delicious recipe and I eat it EVERY morning. For real 😉 First, I use only a little over 1/2 cup of almond milk and 3/4 cup of flakes [the best are spelt. The thicker the flake, the better]. I also add extra cinnamon and and 1/2 teaspoon of pumpkin pie spice. One tablespoon of sugar. I don’t have a magic bullet so I puree blend for a full minute or two. It’s extremely thick – like pudding. I let it sit, and then I add a little dab of light whipped cream.

    AMAZING. Thanks Katie!

  50. Adrienne Orpheus says

    This was amazing! I used fresh pureed pumpkin and oats instead of flake cereal. Oh and I used stevia liquid drops instead of sugar. I wasn’t expecting it to be that good since the pumpkin I bought wasn’t that great, it was just like a halloween carving pumpkin or whatever, so not super flavourful… but in this recipe it was really delicious! I’m going to have more for breakfast tomorrow

  51. TB says

    I am a pumpkin fanatic and this, my friends, is one of the best and healthiest pumpkin creations ever. I shall be consuming for breakfast until the day I run out of pumpkin.

  52. Dawn says

    Can i substitute almond flour or coconut flour for the whole wheat flour say in your brownie recipes thanks i love your blob the best one out their

  53. Karina says

    heaven. in. a. glass. 😀 i used cascadian farms cinnamon crunch cereal instead of the flakes. my taste buds are smiling right now hahaha

  54. Stacy says

    if you sub chia seeds for the cereal, it will thicken it and add more fiber!!!
    yummy idea though…

    hum, do I have pumpkin? it would be on sale right about now… off to the store.

  55. The Revolving Diet says


    HOLY CRAP!!!! I am TOTALLY HOOKED on this Pumpkin Bread in a Bowl!

    I have put your recipe on my own blog and have eaten this for breakfast SEVERAL times since I found it/you!

    I love pumpkin and never thought of it for breakfast! I have since loaded up on cans of pumpkin (now is the season) so that I do not run out!!!


  56. Lauren Ochoa says

    Im totally making this tomorrow morning! I have been drooling over your recipes/pictures on pinterest for ages now and I’m ready to take the plunge. When I am done trying this one, that baked oatmeal thingy looks good. And the one minute chocolate cake? Fuggettaboutit! I’m all over it!

  57. Kara says

    So, I made a double batch of this recipe this morning for hubby and myself — now, let me say now that the hub is incredibly suspicious of anything I hand him saying, “It’s good for you.” He also has a crazy, nostalgic love of those horrible, sad little envelopes of flavored instant “oatmeal” that make tiny servings that don’t keep you full and don’t taste a darned thing like the flavors they claim to be (and he’s diabetic, so even *finding* flavored oatmeal that isn’t filled to the brim with crap and chemicals is a job). Now, nine times out of ten, when it comes to trying new recipes, I like to test it myself first before making it for mass consumption, but this morning I went out on a limb and mixed up a batch of this for the two of us (using *real* oatmeal). After it had a chance to thicken, I spooned it out and zapped it in the microwave (which seemed to thicken it further), and handed it over.

    He *loved* it. (I did too!) I am *definitely* making this again. It was thick and filling and flavorful without being tooth-achingly sweet. I used maple syrup this first time around, but I bet amber agave nectar would work a treat too!

    I’m wondering if this could be made the night before, or if it might thicken *too* much if you tried that.

      • Kara says

        Excellent! This morning I added some mini cinnamon chips — a FANTASTIC addition, if I do say so myself! I love this breakfast so much. I’m not a vegetarian, but I do like finding healthy, tasty, filling meals, and this totally fits the bill. And, hey, in the process I discovered I kind of LOVE almond milk! So double yay!

  58. shan says

    Katie- I LOVEE your blog.. but, everything I try to bake never cooks in the time you recommend. Am I doing something wrong? I always end up baking for almost double the time, and am so fearful of burning it!

  59. Maren says

    AMAZING!!!! This was my dessert today and will be my breakfast tomorrow!
    I did it a little different.
    1/2 cup pumpkin
    1/2 cup fiber one (twigs)
    3/4 cup unsweetened vanilla almond breeze
    1 pack stevia
    a good sprinkle of pumpkin pie spice

  60. Kayla says

    I’m always skeptical of recipes saying they taste exactly like pumpkin bread or pie, but I like them anyway.
    But THIS.
    It was pumpkin pie filling in a bowl!
    Soo amazing!

  61. Amy says

    Are you suppose to warm this up in the microwave or oven? I tried it cold but didn’t seem right and was thinking you mentioned a warm breakfast but it doesn’t say to heat so wanted to check.
    Thanks for all the great ideas

  62. Kayla says

    I ate this this morning, and it was delicious!! I’m going to try it tomorrow again, maybe with some raisins. I used pecans today, and added a little ground flax seed. I also changed the milk to 1/2 cup, and the pumpkin to 1/2 cup. (I love pumpkin!) It was seriously too yummy!! Thank you!

  63. Vanderbilt Wife says

    Hm, I wish I had read the reviews BEFORE I made this! I used oat bran and wondered why mine was so thick it wouldn’t blend! 😀

    It’s still good, just grainy. Will try will flake cereal next time.

  64. Matilda says

    Hi Katie, this looks beautiful! I was just wondering whether or not you have tried your oatmeal melted banana trick for this instead of sweetener? I absolutely looooove banana so it always has to find its way into my breakfast somehow XD

  65. Lisa says

    I have discovered something amazing! This may sound like a really strange combination…but this morning I made pumpkin bread in a bowl and had a little left over for tonight. I layered it with some dark chocolate brownie batter dip and a little bit of your peanut butter frosting, microwaved it for 30 seconds, and heaven was made!! It was delicious! If you’re feeling bold, you should definitely try it!

  66. rick says

    When I click on the nutritional information link on the pumpkin bread in a bowl recipe it takes me to a banana bowl recipe……how do I determine the Nutritional Info of the Pumpkind Bread recipe? it looks SO good!

  67. Brooke says

    I just made this (for dinner). It was delicious! I even tried it on my 5 & 3 year olds and they asked for their own bowl. Thanks for a great and healthy recipe!!

  68. Angela says

    Thank you Katie!! I just know I will love your Pumpkin Bread in a Bowl Recipe..can’t wait to make it tomorrow!!

  69. Aolstillexists! says

    I tried this for breakfast this morning and it was fantastic! Better yet, it filled me up and kept me full all morning, through my workout until lunch. Thanks so much!

  70. Helen says

    I tried this and measured everything but it never thickened. I opted for wheat chex. Do you think that would make that big of a textural difference?

    The tase is yum!

  71. Aimee says

    This was delicious! I made mine with oatmeal so had to make a few changes. After leaving it in the refrigerator for an hour it was still not quite right. I added some water and threw it in the microwave for about 2 minutes! viola! I should have known the oatmeal needed to be cooked. So my bowl was hot but still delicious. I added some vanilla almond milk on top with some walnuts and drizzled with agave. yummmm. Thanks for the recipe!! Your food always looks amazing!

  72. Daryl says

    Rice grits!! I had just resided to the fact that there was absolutely no possible way to make those icky guys taste delicious… and then it hit me! I substituted the cereal flakes for cooked rice grits and viola- you just mix all the ingredients together and it makes a yummy hot dish that doesn’t even need to be put through the blender!

  73. Desiree Hoyland says

    I just made this for breakfast and it was fantastic!! I have tried several of your recipes and they have all been amazing! I share your blog with all who will listen!! I am so thankful to Pinterest for bringing you to me! Have a great day!

  74. Carissa says

    Just made this. Thank you again, Katie, for another awesome recipe! Very filling, awesome. I used old fashioned oats, almond milk, and put in pumpkin pie spice. It all went in the food processor. Great right out of the processor and warmed in the micro too.

  75. Crystin says

    This is my favorite of all your recipes! I make this for my breakfast all the time. If I’m really hungry, I’ll use oatmeal using your voluminous oatmeal trick, skip the milk and double the other ingredients, and still very yummy!!!:) This is my all-time favorite breakfast!

  76. Krissy says

    Katie, you were SO right. This is now my favorite breakfast, I’ve had it everyday this week. I didn’t have any flake cereal, so I used the Fiber One “twig” cereal instead (34g of fiber!), maple syrup for the sweetener, and unsweetened vanilla almond milk. IT’S AWESOME! And so are YOU 🙂

  77. Sabrina says


    I have to tell you…I absolutely adore this dish. I have made it twice now for my husband, my 17 month old, and myself. So I make a huge batch….with just enough left over for a snack or such later. I make it the night before along with leaving the coconut milk in the fridge and then in the morning I top the “Pumpkin Bread in a Bowl” (3/4 teaspoonful vanilla extract) with your whip cream recipe (2 tablespoonfuls sugar), chopped almonds, semisweet morsels, and lots of cinnamon. It is just divine. Definitely a wonderful breakfast, snack, AND dessert. 🙂 And something I don’t feel bad about either. Of course it helps that I am very fond of pumpkin. Thank you so much for sharing your wonderful recipes!

  78. Kelly says

    Hi Katie! I’ve been waiting to try this for weeks… but when I did, it was a total disaster. I used quinoa flakes, and it seems like these may be the only “flake” out there that doesn’t work? Thanks, K

  79. Alanna says

    My stomach thinks it’s fall even though it’s 90 degrees and humid outside, lol. I’m so glad I finally tried this! I don’t know which is my favorite between this and the banana version, but both are awesome. Now if only I could get my blender to wash itself… 😉

  80. Shawnee says

    OMG. I just made this and it was so delicious! I put chocolate chips in it and once it thickened, I microwaved it for a minute. It tasted like pumpkin pie oatmeal! Best recipe I’ve tried (:

  81. Kathryn says

    I just made this with oatmeal and it is delicious! I’ve been itching for a great pumpkin fix! Thanks 🙂 I plan on making this even more in the fall!

  82. Susannah says

    Ive done chocolate strawberry, blueberry cobbler and next is coconut cream pie!! Love love love this breakfast (or dinner) 🙂

  83. Emily says

    I just made this last night to have for breakfast and it is so good! I tripled the batch so I can have some made for a couple days and it seems fine to have it in the fridge for that long. For the cereal I did a cup of maple brown sugar weight control oatmeal for extra fiber and protein plus more seasoning. I then added 2 cups of cinnamon life cereal for even more flavoring. I still added the cinnamon and vanilla. (I love cinnamon) You can really taste the oatmeal so I heated it up because that felt right and added a scoop of Greek plain yogurt because I thought it needed a little creaminess but didn’t want whipped cream in the morning. Thanks for the recipe, it is just perfect for the fall and I love that it can be breakfast or dessert!

  84. Sarah says

    On my to-make list for my run tomorrow!
    BTW I had my jaw wired shut about 7 years ago and had to put everything in a blender with lots of liquid. The PB&J in a blender was a massive fail, but if anyone could do it, I know you could! I know Jamba Juice has a PB&J smoothie but I know yours would be far superior! : )

  85. Michelle Beemer says

    Hi Katie!
    I was wondering what kind of canned pumpkin should be used- the pie filling kind or the just pumpkin kind (I was told the just pumpkin kind is bland and a friend had questioned me on what one to get). Thanks!!

  86. Jasmine says

    I made this for breakfast this morning. Absolutely wonderful! I used pumpkin pie spice in it, blended it with some pecans, then topped it with cinnamon and more pecans. Simple and filling. 🙂

  87. Sharon says

    This recipe blew me away! I’m an absolute pumpkin fanatic; when I made it this morning I was completely convinced I was really eating pumpkin bread with a spoon 🙂 I will definitely be trying the other options as well.

  88. Gen says

    To people who used oats instead of flake cereal, did you use them dry or cookthem up first? I was wondering if cooking would make thefinal result too soggy…?
    XO Gen

    • Amy says

      I am wondering the same thing!! I guess it doesn’t hurt to try both ways. I was thinking that if I don’t cook them that it would be better using quick oats instead.

  89. KJ says

    Blended PB&J using your vitamix…1 cup almond milk, 1 packet stevia, 2 TBSP natural peanut butter (I like Adam’s), and 1 cup frozen mixed berries (I buy from Costco w/ blue, rasp & blackberries). Blend in vitamix and voila…PB&J smoothie in a cup. Delish!

  90. Vanessa K says

    Hi Katie, is it possible for you to list the carbohydrate amounts in your recipes? That way I can track my weight watchers points…thanks!


    • Alanna says

      Hi Vanessa! Katie has started including WW points in the nutritional info for her more recent recipes… it’s the older posts that don’t have it. But and are both really handy for looking these things up whenever you can’t find the info here. Hope that helps!

  91. Abby says

    oh baby was this delicious! I’ve been overdosing on plain canned pumpkin for weeks, and this is by far my favorite way to use it! i was tempted to indulge in seconds…or even thirds…that wouldn’t have been bad right? If I used a really big bowl, it would have looked like only one serving! 😉

  92. Danae Johnson says

    Made this for breakfast this morning and it was BOMB! I love pumpkin and, case in point, every year when I try to make pumpkin pie I end up eating most of the filling before it goes into the pie! This tastes EXACTLY like pumpkin pie filling so it’ll save me from sabotaging the pumpkin pie 🙂 Thank you!

  93. Roxanne says

    Just made this for the third time! Easy, basic ingredients and so yummy! Is it bad that I polish it off in jut a few minutes, lol! I make mine with gluten free oats (trader joes) and I’ve used honey or maple syrup. Thanks for giving me anther breakfast option!

  94. Katie Heck says

    I made a bowl of this and it’s soooo good! But instead of the pumpkin, I used half of a Honeycrisp apple! It was ridiculously delicious 🙂 Thanks for the inspiration

  95. Marilee says

    It’s COLD here in NY, which means hot cereal time, so I used your fall fave as inspiration.

    Cooked oatmeal with a handful of raisins, cinnamon and nutmeg. When it was done I stirred in about 1/3 of a can of pumpkin puree until it was blended and hot. In the dish I added a dollop of ricotta (could have used yogurt or poured on some milk), walnuts and another dusting of spices. YUM YUM! Great way to sneak extra veggies into my day. I didn’t use sweetner aside from the raisins, but pretty much anything would be good. I’ll have to try this with apples, too.

    Thanks for making me obsess about pumpkin!

  96. Brienne says

    hi Katie, I know this is an old post but new to me! Do you think it would be way too thick to make it the night before and leave in the fridge? I hate the sound of my blender at 6am 😉

  97. Analie says

    I loved the texture! I used quinoa flakes and it came out well. I would probably use more pumpkin next time because the quinoa has such a strong flavor. Really yummy though!

  98. Molly says

    Hello Katie
    Could you use Ezekiel cereal for this recipe, and leave it overnight so I wount wake anybody up with the sound of my blender? Thank you for your creative recipes.

  99. SF says

    This is AMAZING!! I tried it with sweet potato. Can’t wait to try pumpkin. I LOVE your site now and your food!!! I am 56 years old and pre-diabetic with high cholesterol-(currently under control since I became a veggie). I am so happy to find this site-my new and maybe one -and-only site for vegetarian foods-especially desserts!!!! THANK YOU SO MUCH!! Do you accept thank you gifts???

  100. SF says

    I actually did the banana bread in a bowl and liked it so much I went back to the kitchen and made this pumpkin one with sweet potato. Can’t stop thanking you!

  101. Meredith Peirick says

    So I know you made this a while ago, but I just made it yesterday! Man I LOOOOOVVVEEED! it. I thought it was creamy and satisfying. I have posted this recipe on several of my friend’s FB walls to share your recipe! Thanks for all you do!

  102. Pam says

    I’ve been making this at night for breakfast the next day. Instead of chocolate chips I add blueberries & in the morning I pop it in the microwave till it’s nice & warm. :-`)

  103. Aliese says

    Finally! The answer to the gourd-void in my life after Thanksgiving. Tried this tonight when I had a violent craving for pumpkin. Went nuts with the spices–added probably a half tsp. cinnamon, a little ground cloves, ginger, and loads of nutmeg. Amazing. It’s almost like eating pumpkin pie batter. Hello, new favorite breakfast…

  104. Erdal says

    What do you mean by flake cereal? Like the spelt berries or what?…thanks for your awesome, mouth watering blog! I’m your newest fan 🙂

  105. Mandi says

    sounds good. I’m not sure of a blended pb&j but i LOVE grilled pb&j sandwiches! they are delicious!

    • Unofficial CCK Helper says

      I’ve printed several of Katie’s recipes. First, high-light just the recipe itself, then right-click and select “Copy.” Then open a new Word document, right-click for options, then hit “Paste.” You can then save the document and give it a new title, and then save it in a CCK Recipe folder, or print it, etc.

  106. Ren says

    Hi Katie!
    I made this today and it.was.awesome. I used honey nut Chex for the cereal (gluten-free!) and added in some vanilla protein powder as others have. I topped it with chilled chunks of kabocha that had been roasted with cinnamon and vanilla. SO GOOD! Thanks for this recipe!

  107. Cynthia says

    I made this for breakfast this morning. My 1 year old daughter and I both loved it! I added raisins and walnuts to the mix and put a little dollop of plain yogurt on top of her. Just enough for the two of us to share! Thanks !

  108. Dondi Harney says

    This is my favorite breakfast recipe! I use oatmeal and then pop it in microwave right before eating. It’s sorta like a pumpkin bread pudding. So good and really helps me thru busy days. Other days I don’t blend but stir the ingredients and it’s a wonderful pumpkin oatmeal. Thanks Katie!!

  109. Sherry says

    Just a quick question for you: when you say that some people use oatmeal for this recipe, do you mean already-cooked oatmeal, or do you mean uncooked quick oats of some sort?

    Thanks for your time! I just came across this blog and I can already see lots of recipes I’d love to try. What a terrific site. 🙂

      • Jocelyn says

        I use uncooked old fashioned gluten free oats…just take it straight from the canister and throw it in the Vitamix…no cooking needed. And I think it turns out awesome! I always eat it cold, but I’m sure it would be good heated up in the microwave after blending it.

  110. Meg says

    the consistency was a bit runny so I had to add more flakes. I used Special K chocolatey flakes with chocolate pieces. For the sweetener, I used organic Agave. Even though my husband said “It looks like baby food”..I got him to eat and enjoy it :]

  111. Michelle Kermani says


    what do you think of adding coconut milk instead of the canned pumpkin to make things a little lighter? BTW love your recipes 🙂

  112. Penny says

    I had gastric sleeve surgery in April, so I have to be very careful with what I eat now. I am soooo excited to try this! In fact, if it goes well the first time, I plan to serve this to my family as dessert on Thanksgiving.

  113. Jenna says

    Wow, I just made this and it is totally delicious! I had already made quinoa flakes (do you know about those?) so I subbed those for the cereal, but it came out liquidy so I kept adding more pumpkin and more quinoa flakes.. Until I ran out of pumpkin! So then I ended up adding more of everything else. This should stay good for a bit and thicken while it sits anyway 🙂

  114. Jocelyn says

    I have eaten this every day for the past two weeks…my absolute favorite breakfast now. 🙂 I use all oatmeal instead of flake cereal and it definitely keeps me full the entire morning … which I need since I don’t have time to snack at my job. 🙂 Thanks for yet another winner, Katie!

  115. Aubri says

    I have made this at least 10 times and it never ceases to amaze me! Thank you! Thank you! Thank you for sharing this and enriching my taste bud’s lives:-)

    • Aubri says

      Also… I usually throw spinach into it. It looks atrocious, but it still tastes the same and then I get a serving of veggies in!

  116. Philia says

    This looks great, I wonder if this would work with apple purée instead of pumpkin? I don’t have any pumpkins/pumpkin purée, but have plenty of apples and lots of home-made apple sauce. Do you think it would work with that instead, and still taste okay? Also, are the nutritional values including the sweeteners? Keep on baking and blogging, great recipes xXx

  117. Megan says

    The pumpkin, yogurt, cereal mix has become a go to breakfast for me. Delish!! I amde the crustless pumpkin pie, also really yummy and had some for breakfast with greek yogurt, roasted pumpkin seeds and craisins….WOW!!

  118. Natalie says

    Oh my goodness this is amazing! Not so much pumpkin bread as it is a guilt-free pumpkin pie in a bowl! I can’t believe how something so simple could taste soooo good and be so healthy! Thank you Thank you!

  119. ally says

    This is amazing!!!!!! I had this for breakfast this morning! Pumpkin is one of my favorite foods. I think Ill have this for breakfast everyday ( if I can)

    • Unofficial CCK Helper says

      In all recipes as of a few years ago, and all future recipes, Katie lists a link in the posts with full nutrition information for the recipes.

  120. Crystal says

    I’ve made this the night before for the next day, or in the morning for lunch and it tastes amazing both ways. I have used all rolled oats or flake cereal, or both! I also started adding molasses instead of sweetener and that’s pretty tasty to. Great recipe!

  121. Lucy says

    You really hit me hard w/ that pumpkin bread in a bowl. I’m not into sweets but I’m in love w/ all those foods like pumpkin, butternut squash, spaghetti squash & so on. That’s going to be part of my next breakfast & my goal of loosing my extra lbs. Thanks

  122. Teresa says

    This was absolutely delicious! I made it this morning, with about a teaspoon and a half of sugar blended in for sweetener. The only thing I’ll do differently next time is increase the quantities by 50%… I’m hungry in the mornings haha!

  123. Sarah says

    YUM! I just tried this Pumpkin Bread in a Bowl and it is sooooooo delicious! Thanks for the great recipe, Katie! 🙂 ~ Sarah

  124. Jordyn Senger says

    This recipe is so good! Definitely one of my favorite breakfasts now 🙂 I made it for a bunch of my friends as a dessert actually, and they all loved it too! Thanks for this great idea!

  125. Ann Wilson says

    Oh, I totally think a PB&J in a bowl would be amazing!!! You could make the base as the cereal, milk, PB, vanilla and maybe a little yogurt. After blended and in your bowl, swirl in some jam (I’d use strawberry). That would be so good. I may have to try it…

    • Alondra says

      I just had this and it was AMAZING. Like someone suggested, I used half of a cup of uncooked oats. I blended that in my Ninja blender for a few seconds, added the other ingredients, and then blended again. After leaving it in the fridge for 10 minutes (I couldn’t wait any longer!), I heated it up in the microwave just until it got a little warm. Then I topped it with some chopped pecans. Perfection. I definitely feel full and satisfied.

  126. Lauren says

    Would this last for the next morning? Only because I get up at 530 for early shifts and I think if I continue using my blender at this hour my housemates will actually kill me.

  127. Nicole says

    These were absolutely deelish! We swamped out the pumpkin for squash (cuz I had an OVER ABUNDANCE) this year and they turned out wonderfully. Even added some roasted squash seeds! Thanks for this recipe!

  128. Cookie Carter says

    My husband agreed to forgo his usual bacon and eggs for Chocolate Pumpkin Bread, but I couldn’t find one on your site. Can I alter one of the others ??? He loved your Baked Beans last nite !!!

  129. Diana says

    This was delicious! I just made a double batch (though I didn’t quite double the salt). I used skim milk since I am not vegan. It was thick and very filling after spending around 10 minutes in the fridge, and it tasted great topped with Fat Free ReddiWip.

  130. Molly says

    Wow this was like magic. It really tastes like pumpkin bread batter. The recipe is amazing as written but after refrigerating I added Tera’s Chocolate Pumpkin protein powder and a tbsp of vanilla date spread to sweeten it up. Super tasty. Next time I think I’ll try some coconut whip on top.

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