It's from the same blog I used yesterday, and once again there are ways to make it gluten and dairy free, but since I don't need to do that, I didn't.
- 1/3 c pureed pumpkin
- 3/4 c milk
- 1 cup Corn Flakes
- 1/4 to 1/2 tsp pure vanilla extract
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 1 tsp sugar (you can adjust this based on your own preference)
She suggests adding chopped nuts or chocolate chips if you want, I'm just eating mine plain.
And I think this is my new favorite breakfast/healthy filling snack. I'll be eating this every morning as long as I have pumpkin! This has an interesting texture as it is not smooth, but not crunchy, probably exactly how you could imagine soggy crushed up corn flakes tasting. It's such a great flavor, and so filling it doesn't bother me, but if you have texture issues, this is probably not for you.
And, another plus Elise LOVES it. We shared my mug :)