Whole30 Warm Pumpkin Breakfast Bowl

Name: Warm Pumpkin Breakfast Bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3
Cuisine: Whole30
Ingredients: 4 Medjool dates, pitted; 1/2 c. water; 1/2 c. pecans; 1/2 c. shredded coconut; 1 15 oz. can pure pumpkin; 1/2 c. coconut milk; 1/2 c. applesauce; 1 tsp. cinnamon; 1/2 tsp. nutmeg; 1/4 tsp. sea salt; Optional: 2 eggs, beaten; Garnish ideas and options: chopped pecans, shredded coconut, diced apple, sliced almonds, flax seeds, chia seeds, dried fruit (I adore craisins, but if you are going Whole... they are VERY hard to find unsweetened).

by Jenny | Jan 8, 2018 | Food & Drink | 23 comments

Warm Pumpkin Breakfast Bowl with Pecans & Coconut | Jenny On The Spot

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I am about to share with you one of my most very favorite Whole30 recipes…

Warm Pumpkin Breakfast Bowl

AKA: Pumpkin Porridge, Pumpkin Oatmeal, Pumpkin Hot Cereal…

I LOVE THIS BREAKFAST.

It is filling.

*Side note: I wrote a book! Adulting for Christians: An Interactive Guide to Keeping the Faith While Learning the Ropes is available here for preorder NOW!

And super clean… so not only is it Paleo friendly, it is Whole30 friendly!

It is also verrrry, verrry delicious.

AAAAAAND, you can add egg if you want to up the protein content.

But I do not. Eggs make me feel icky.

And that makes me verrrrry sad.

I think part of the reason I love this dish so much is it is a great, eggless breakfast choice for me… and I love to eat it whether or not I am on the Whole30.

Whole30 Warm Pumpkin Breakfast Bowl | Jenny On The Spot

But if you add egg, you get that extra protein punch. So those of you who can have egg, GO ON WITH YOUR BAD SELVES.

I love this dish because it is thick and hearty. It is a great way to fill a belly to help keep those snacking demons at bay. Plus, I really try to avoid grains and gluten, so I miss having a warm, hearty bowl of oatmeal and/or Cream of Wheat, but the base of pecans and shredded coconut give it that umph that I crave…

pecans and shredded coconut in Warm Pumpkin Breakfast Bowl

Another great thing about this Warm Pumpkin Breakfast Bowl is… THE TOPPINGS. I love to add craisins and sliced almonds on top, and always shredded coconut. But if you are looking to add more power… consider chia seeds or flax seeds. A recent, new favorite topping choice for me is diced apple… the sweet crunch is an amazing paring with this dish.

diced apples on Warm Pumpkin Breakfast Bowl | Jenny On The Spot

Of course, the dogs knew something was up in the kitchen when I was making this. Gus just sat there waiting in hope for crumbs to fall…

Kevin, on the other hand, has no time for crumbs. He wants the entire pan. Per usual, he refused to make eye contact with me.

I gave them both doggie treats instead. This Warm Pumpkin Breakfast Bowl is all mine. And now you can have your own too!

Looking for more Whole30 inspiration? Check out my post on 45 Whole30 finds at Trader Joe’s here! And of course there’s a whole bunch of support in my post with Tips to Start Your First Whole30 or Kickstart Your Next One!

Warm Pumpkin Breakfast Bowl

Yield: 3-4

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Pure pumpkin combined with pecans, coconut, cinnamon, and nutmeg makes for a delicious and filling start to the day.

Ingredients

4 Medjool dates, pitted
1/2 c. water
1/2 c. pecans
1/2 c. shredded coconut
1 15 oz. can pure pumpkin
1/2 c. coconut milk
1/2 c. applesauce
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. sea salt
Optional: 2 eggs, beaten
Garnish ideas and options: chopped pecans, shredded coconut, diced apple, sliced almonds, flax seeds, chia seeds, dried fruit (I adore craisins, but if you are going Whole... they are VERY hard to find unsweetened).

Instructions

Pit dates and slice in half (or quarters). Soak in water for a handful of minutes. Set aside. Blend pecans in food processor.

In a heavy bottom saucepan combine toast coconut shreds and pecans. Heat until toasted (around 5 minutes or until that toasty smell passes your nose and/or you see the coconut beginning to brown).

Purée the dates in food processor.

Reduce heat to low, mix in the can of pumpkin, apple sauce, and coconut milk to the toasted coconut and pecans. If you are adding egg, gradually mix beaten egg in now. Stir and cook until combined.

Once combined, mix in cinnamon, nutmeg, salt, and date purée. Top with nothing, or anything! It is a perfect balance of sweet. It is a thick, full-feeling bowl of good, clean fun.