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Pumpkin Spice – 3 Healthy Breakfast Recipes


#PumpkinSpiceEverything am I right?  SO many of you guys have requested pumpkin spice recipes for my channel and I’ve created 3 healthy and delicious ways to enjoy pumpkin spice for breakfast.  These are recipes that you can either create the night before and take along with you on-the-go or prepare within minutes for those crazed mornings where you need sustenance that’s filling and nutritious but you don’t have time to prepare a proper meal.

First up is my pumpkin granola.  This one is packed with warm spices with bits of caramelized nuggets of sweetness weaving through toasted oats.  I like to serve mine with ground flax seeds which are more easily absorbed than whole flax seeds and hemp seeds which lend a nutty quality to the granola.  Did you know that oats have more dietary fiber than any other grain?  The FDA also claims that they can be part of a healthy diet to reduce heart disease, lower cholesterol and high blood pressure.  How about that for just eating breakfast?  And with granola as delicious as this one, you’ll look forward to it!

Next is my favorite.  Pumpkin chia seed pudding.  Its creamy decadence defaults to a true pumpkin pie experience.  I’ve literally had this for breakfast the past 4 days straight.  It’s that good.  I’ve experimented with enjoying it cold, at room temperature and warm {gently heated through a bit of extra nut milk in a sauce pan} and I can vouch for all of them.  I like to top my chia pudding with a nutty topping {walnuts, almonds, and pumpkin seeds are especially good here} and dust with ceylon cinnamon aka “real cinnamon.”  Cassia cinnamon is what most folks are familiar with but ceylon cinnamon possesses a much more delicate and sweeter flavor profile.  More importantly, cassia cinnamon contains more coumarin which is a natural compound that acts as a blood thinner.  In any event, the lighter quality of ceylon cinnamon is best used in sweeter applications like desserts vs it’s heavier cousin, cassia.

Lastly is my pumpkin smoothie which has been a wonderful switch up from my regular kale or spirulina smoothies.  It’s been a real treat but still keeps me full with its protein while being satisfying at the same time.  The frozen banana keeps it thick and creamy.  If you want it even thicker, I highly recommend freezing the pumpkin puree.  Both elements eliminate the need for any extra ice cubes which can later water the smoothie down.  This smoothie is also a great way to nix the overwhelming craving for pumpkin spice milkshakes or ice cream as they’ve been bombarding the shelves lately.  My pumpkin smoothie is packed with protein from the milk and yogurt, vitamin A and beta carotene from the pumpkin and is free of refined sugars all while tasting like a dessert drink.


5.0 from 3 reviews

Pumpkin Spice – 3 Healthy Breakfast Recipes
Cook time

Total time



Pumpkin Granola
  • 1.5 c rolled oats
  • 2 tb brown sugar
  • 2 tb raw honey
  • 2 tb coconut {or pumpkin oil}
  • 2 ts pumpkin spice
  • ½ ts kosher salt
  • Optional add ins: ground flax, hemp hearts, walnuts/almonds/pumpkin seeds
Pumpkin Chia Pudding
  • 3 tb chia seeds
  • 1 c milk {nut/dairy}
  • ½ c pumpkin puree
  • 1 ts pumpkin spice
  • ½ ts pure vanilla extract
  • Pinch of sea salt
  • 2-4 tb honey/maple syrup
  • Optional: ceylon cinnamon/pumpkin or nut garnish
Pumpkin Smoothie
  • 1 frozen banana
  • ¼ c greek yogurt
  • 1 ts pumpkin spice
  • 1 c milk {dairy/nut}
  • 2-4 tb honey/maple syrup {can also sub with dates}
  • ½ c pumpkin puree {frozen for a thicker smoothie}

Pumpkin Granola:
  1. Mix everything together and spread evenly onto a lined baking sheet.
  2. Bake at 250 for 1 hour, regularly stirring.
  3. Cool and toss in desired add ins.
Pumpkin Chia Pudding:
  1. Mix everything together and let sit for 20 minutes. Occasionally stir.
  2. Before serving, garnish with desired toppings.
Pumpkin Smoothie:
  1. Blend everything together.



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