Cinnamon Baked Pumpkin Breakfast Bowl
Looking for an alternative to your usual breakfast? One that’s delicious, filling and easy? Perhaps one that’s also high in protein AND contains a good serve of veg?
Well you, my friend, have come to the right place!!
Baked pumpkin with cinnamon is SO underrated. It’s sweet, really filling, and a great source of long-lasting energy from complex carbs, fibre, antioxidants and vitamin A.
Pair that with my omega 3 and protein packed flax pudding, some vegan yoghurt, fresh fruit and crunchy walnuts, and you have yourself a winning breakfast!
Obviously drowned in copious amounts of cinnamon pre-digging in…
Give it a go, tag me on Instagram and let me know what you think!
Ingredients:
Leftover baked pumpkin with cinnamon, see Notes
1 tbsp flaxmeal
1 scoop plant based protein, flavour of your choice
1/2 cup vegan yoghurt (check out my recipe here!)
1 banana
Handful of strawberries
1-2 tbsp walnuts, chopped
Method:
Combine flaxmeal with protein and about 1/2 cup water, mixing well. Allow to sit for 5 minutes to form a thick pudding.
Chop your fruit!
Assemble pumpkin with flax pudding, yoghurt and fruit in a bowl, topping with walnuts and extra cinnamon.
Notes:
I like to bake bigger batches of pumpkin at once to have enough for a few meals. Just chop your pumpkin (with the skin on!), place on a baking paper lined tray, sprinkle with cinnamon and bake for about 30 minutes at 200°C until soft. Once cool, store in an airtight container in the fridge for up to 5 days.
