Pumpkin for Breakfast

photo 1(2)It’s that time of year for pumpkin, squashes, carrots, sweet potatoes…hmmm? I am sensing something in common here.

Turns out that these beautiful orange gifts of nature are all packed with Vitamin A to aid with eyesight, especially in dim light. Pretty slick mother nature – right as we begin to lose daylight hours!

Packed with carotenoids, these yummy root veggies also fight cancer cells and keep wrinkle free skin. More potassium than bananas, they restore electrolytes after a hard workout AND they also aid to balance blood sugar all while satisfying our hunger for something more hearty, comforting and sweet.

Let food be thy medicine!

This past week I have added pumpkin into my breakfast. Why not start out the day with this powerhouse for Fall?

Pumpkin Oatmeal

I usually make steel cut oats in larger batches so that my family can eat it for a few days. This week I added a can of pumpkin into my oatmeal as well as cinnamon, flax seeds and walnuts. It came out creamy, hearty and delicious!

Pumpkin Pancakes

It is rare for us to make pancakes or waffles in my house these days and generally keep our breakfasts flour free. But sometimes a cozy weekend morning at home calls for it. I use Bob’s Red Mill 10-Grain Pancake Mix and follow the directions on the back. Ode to pumpkin -this week I added a cup of pumpkin and chopped pecans into the mix. Top it with real maple syrup and fresh berries!

photo 2(2)

Chocolate Chip Pumpkin Breakfast Bars

These came out ooey gooey (and yummy). Definitely not breakfast for me…more like second breakfasts, and goes well with a hot cup of tea!


1-1/4 cup almond meal

3/4 cup old fashioned oats

1 tsp cinnamon

1 tsp baking powder

1/2 tsp salt


2/3 cup applesauce or mashed bananas

1/2 cup pumpkin puree

1/2 cup milk or nut milk

3 tbl melted butter

1 tsp vanilla

-Gently combine wet ingredients with dry ingredients then fold in 1/2 cup chocolate chips

-Pour into buttered 8×8 baking dish.

-Bake at 375 for about 40 minutes

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