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Pumpkin Breakfast Bowl
Pumpkin Breakfast Bowl
Serves 1
Ingredients:
- 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
Directions:
- 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.
- Reduce porridge to a simmer for 5 minutes, stirring frequently. Remove from heat and stir in maple syrup.
- Sprinkle with toppings as desired, and serve.
