I got inspired to try making this recipe after having something similar as a dessert at my friend Erika’s recently. I’ve made it a few times now to test it, and it just keeps coming out amazing!
My recipe is gluten and dairy free, and you can vary things up a bit with different ingredients (I’ve noted them below), cook it in ramekins or a brownie pan and you’ll have a well-balanced, delicious breakfast dish with all the flavors of Fall ready to go!
This is the demo I did of making these on Facebook Live – Click Here to Visit my Facebook Page and get more content like this! Click Here to visit this post and read the live comments and add your own.
Pumpkin Spice Protein Breakfast Pudding
You will need: blender or food processor, measuring cups and spoons, 6-6-10 oz ramekins or a brownie pan
Yield: 6 servings
- 1 15-oz can pumpkin puree (canned pumpkin)
- 2 eggs
(if you don’t eat eggs, make flax eggs. One flax egg is 1 T flaxseed meal + 3 T water)
- 11-oz full-fat coconut milk (in the video, I used a container of culinary grade coconut cream, which I don’t think is readily available anymore. But full fat coconut milk will work just the same. You need it to be thick to get the consistency to be balanced)
- 3 servings vanilla protein powder*
(any kind should work!)
- 1/4-1/3 cup maple syrup – taste the batter and add more if needed – the amount will depend on how sweet your protein powder is
(you can also try honey, brown rice syrup, stevia, or other sweeteners of your choice – I won’t be able to tell you the perfect equivalent amount as I have not tried making it with anything else yet – I would suggest adding conservatively and tasting your batter as you go)
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp sea salt
*this ingredient is optional, I just like to start my day with a well-balanced meal that includes healthy protein
1- Preheat oven to 350.
2- Add all ingredients to the blender and blend.
3- Pour into ramekins (I used 6- 6oz ramekins filled with the batter – you could also use 10 oz) or a brownie pan and bake for 40-45 min or until a toothpick inserted comes out clean.
TOPPINGS: I’ve used a few different toppings – things I like include coconut cream and berries, hemp seeds and Greek yogurt.
These are just SO delicious!! Please post a photo if you make them and let me know how you like them, what variations you made and who else at your house is enjoying them!