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CCK Gingerbread Breakfast Bowl

by danialsaleh  |  Mar 12, 2012

CCK Gingerbread Breakfast Bowl
  1. PREP
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  • COOK
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1 cup flake cereal (I used Whole Foods’ bran flakes. Feel free to sub your favorite cereal.) 1/3 c applesauce (or pumpkin or banana) 3/4 c milk of choice (I used almond milk) 1/2 tsp pure vanilla extract 1/4 tsp ground ginger 1/8 tsp salt 1/2 tsp cinnamon (also add a pinch of cloves and nutmeg if desired) 1 T molasses (I used blackstrap, but regular is fine) additional sweetener to taste (such as stevia, sugar, or even maple syrup)

INGREDIENTS

SERVES 1

  • 1 cup Organic Spelt Flakes
  • 1/3 cup Canned Pumpkin
  • 3/4 cup Vanilla Almond Milk (unsweetened)
  • 1/2 tsp Pure Tahitian Vanilla Extract
  • 1/4 tsp Ground Ginger
  • 1/8 tsp Salt
  • 1/2 tsp Ground Cinnamon
  • 1 tbsp Blackstrap Molasses (unsulphured)

DIRECTIONS

1 lend all ingredients together. (I use a Magic Bullet.) The cereal will have a thin consistency at first, but if you leave it in the fridge (after blending) for even just 10 minutes, it starts to get really thick! I usually make it before I run, and it’s the consistency of thick pudding by the time I return.