Food · Nutrition

Get Pumped(kin) for Breakfast!

It’s that time of year again – you can’t go anywhere without seeing an advertisement for something pumpkin-flavored or “pumpkin-spice something” featured on a menu. Why settle for pumpkin flavoring when you can go full-throttle and use the real stuff?! Pumpkin is a great source of vitamin A as well as fiber – a great choice for keeping you full and energized all morning long. Here are two ways you can use that can of pumping puree to start your day off right:

Crunchy Pumpkin Yogurt Bowlimage2

  • 1/2 cup of plain Greek yogurt
  • 1/2 cup canned pumpkin puree
  • 1 tsp chia seeds
  • 1/4 cup Kashi GoLean Crunch cereal
  • 1/2 oz almonds
  • Sprinkle of cinnamon
  • Drizzle of honey

Combine all ingredients together in a bowl and enjoy! This is a very tasty and filling meal – whether you have it for breakfast or lunch. Opt for plain Greek yogurt to save on excess sugar, and sweeten it up own your own with a little bit of honey.

Whole Wheat Pumpkin Pancakes

  • 1/2 cup of oat flour (I used our Ninja blender to grind up old fashioned oats)
  • 1/2 cup whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking sodaimage3
  • 1/4 tsp salt
  • 1 tsp pumpkin pie spice (or more if you really like it!)
  • 1 tsp cinnamon
  • 1 cup canned pumpkin puree
  • 1/2 cup nonfat milk
  • 2 eggs
  • 1 tsp vanilla

Combine all the ingredients together in a bowl. Using a whisk or a fork, mix all of the ingredients together until a smooth batter forms. Grease a skillet with cooking spray and heat over medium-low – medium heat. Drop the batter onto the skillet into evenly shaped circles and cook until brown on both sides (you know they are ready to flip when you start to see little bubbles form). Serve up these pumpkin pancakes on a cool fall morning with maple syrup, chopped pecans, or Greek yogurt.

Pumped(kin) Up Breakfasts: Tara Tested, Tara Approved! Both of these meals are great ways to use up some of that canned pumpkin you have in your pantry. Try both of these recipes this weekend and you won’t have to worry about wasting a half-used can of pumpkin! I love throwing pumpkin into my yogurt – especially when I choose plain Greek yogurt because it adds a subtle sweetness so I don’t feel the need to overdo it with the honey. The pumpkin pancakes are very hearty and filling, a great breakfast (or dinner) after a tough workout or a long day of raking leaves in the yard. What are some of your favorite ways to use pumpkin at breakfast?



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