A bowl of delicious goodness you sure want to make again.
I know it’s not officially fall yet, but I just couldn’t help myself. I’ve been dying to try something new. Don’t get me wrong. I love summer fruits, but my family and I have been eating them everyday and something new would be nice for a change. Don’t you agree?
I wasn’t planning to blog, but at someone’s request (again), I’m back blogging. There’s really nothing difficult making this bowl of goodness. You just need patience, self-love, and the ingredients. What? Well, because you have to allow this to soak for quite a while. However, if you don’t have the patience and time, then you can do it the minute you wake up before doing anything else. Or, you can eat it as is. Believe me, you don’t want to do the latter. You can either follow the recipe from scratch or you can just buy a bag or box of muesli from your local grocery store and just add the pumpkin puree, almond milk, and the toppings. This breakfast bowl is vegan and loaded with nutrients. So, what’s not to love? ❤
- 2/3 cup organic rolled oats
- 1 Tablespoon organic coconut flakes
- 1 Tablespoon organic raw or roasted sunflower seeds
- 1 Tablespoon organic raisins
- 1 organic date, chopped in small pieces *
- 1 Tablespoon organic barley (optional)
- 1 Tablespoon organic Flax seeds
- 4 pieces of organic almonds, coarsely chopped
- 1 Tablespoon chopped walnuts
- 1/2 cup organic unsweetened almond milk
- 1 whopping Tablespoon organic solid canned pumpkin*
- 3 dashes of organic ground cinnamon spice
- Organic Chia seeds
- 1 Tablespoon organic almond butter
- organic Flax seeds
- Organic fruits of your choice ( I used apple and white peach)
- 1/4 cup of organic unsweetened almond milk
- 2 dashes of organic cinnamon spice
- Mix all the ingredients in a small bowl (except the toppings) making sure the milk and pumpkin are well incorporated.
- Add your choice of cut fruits. Cover with a plastic wrap. Let it set overnight in the fridge.
- Remove and add the 1/4 cup almond milk, your choice of fruits, and the almond butter. Sprinkle with chia seeds and flax seeds and cinnamon.
- You don’t have to buy a whole bag of dates. You can buy one or two pieces at Wegman’s grocery store. They sell unpacked dates and they’re organic.
- You can add as much pumpkin if you prefer.
- You don’t have to buy barley if you do not have it at home. You can live without it. 🙂
- I took a picture before I stick the bowl in the fridge. 😀
You will be seeing more pumpkin recipes in the upcoming posts. Thank you for your continued support.
I’m off to do errands. I’ll be back to reply to all your comments. Have a lovely day! ❤
26 thoughts on “Pumpkin Muesli”
Looks and sounds yummy!
Thank you so much Chef Kreso. I appreciate you stopping by and leaving a lovely compliment. I hope to see you stop by in the future. Have a great day.
Oooo wow never thought of trying pumpkin Musli, maybe we will have for breakfast on Monday! Happy Halloween!
I am so sorry for my delayed response. Thank you so much for stopping by my humble blog and leaving beautiful comments. I appreciate it.
Yes. Pumpkin is certainly a very delicious and nutritious addition to muesli. I hope you enjoyed it. Best wishes. ❤
thats okay! we love finding new blogs!! have a lovely day! 🙂
Thank you. Have a lovely day as well. 🙂
Sounds interesting, might have to give it a try myself too 🙂
Thanks, Val. If you like muesli, I am sure you would love it.
Omg that is utterly delicious, Anna. Thanks for sharing!!!
It really was, Liz. Thank you so much.
My pleasure. 🙂
I love muesli, Anna! I eat it all the time tho I’ve never actually made my own.
Hi, Cinta! I’m glad you stopped by. It’s great to see you here. Thank you. It’s really easy. You can also buy a bag of already mixed muesli, so you don’t have to do all the work. I love the fact that it’s healthy. 🙂
This does sound delicious, Anna,but I must admit I’m not ready to say farewell to the summer fruits yet. In fact, I hated seeing signs at the farmers market that declared that it was the “last week for” whatever. Pumpkins will have their day. Just give me my peaches for as long as possible. 🙂
I’m sorry, John. I don’t mean to rush summer by posting this recipe. 😀 I just wanted something different to eat for breakfast since my family and I have been consuming summer fruits almost everyday and my family are getting tired of eating them. Of course, I will never tire eating summer fruits. I love summer fruits, especially the nutrients they provide. I posted this recipe because it was requested by one of my followers in Instagram. Summer weather is still lingering, which is good. We can still enjoy it as well as the peaches. We love peaches too. 🙂 Have a lovely weekend, John. Thank you for stopping by. 🙂
Thank you for the recipe! Patience is important when cooking something to be in good result, sometimes I have lack of patience when cooking (just too curious the end result!) 😦
It’s my pleasure. Thanks, Indah. I get that way sometimes too. 🙂 But, yes, it’s really important to have patience. The outcome is way better than rushing through the process. Best wishes. 🙂
What a lovely mix, I will keep in mind!
Indeed, Ann. Thank you so much. I hope all is well in your end. Have a lovely weekend. 🙂
Thank you, Anna, you too have a sweet and delicious weekend!
Thank you sweet Ann 🙂
Such a great idea! Thank you so much for sharing 🙂
It’s my pleasure to share Eleonora. Thank you as well. 🙂
Would never imagine a combination of pumpkin and muesli…till you shared this! Nice😃
Hi, Ms G. Thank you. I appreciate it. 🙂
Thanks for sharing Anna…will definitely try it for my fall breakfast:)
The pleasure’s all mine, Divya. You can add sugar or honey if you want it sweet, but the almond butter will compensate with the sweetness as well as the pumpkin. It’s just perfect for me. Thank you so much for your interest. I hope you are having a lovely day. 🙂