September 26, 2016

Pumpkin Breakfast Bowl

Pumpkin Breakfast Bowl

Serves 1


  • 1 cup pumpkin puree
  • 2 tablespoons almond butter
  • 1 ½-2 tablespoons ground flax or ground psyllium husks
  • ⅓ cup non-dairy milk
  • 1 scoop collagen powder
  • Pinch Himalayan salt
  • ½ teaspoon pumpkin pie spice
  • 2 teaspoons maple syrup
  • Toppings: walnuts, diced apple, coconut flakes, cinnamon


  1. Add the pumpkin, almond butter, flax or psyllium, non-dairy milk, salt, and pumpkin pie spice to a small sauce pan. Whisk the ingredients together and heat over medium flame until they bubble.
  2. Reduce porridge to a simmer for 5 minutes, stirring frequently. Remove from heat and stir in maple syrup.
  3. Sprinkle with toppings as desired, and serve.

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