Pumpkin Raisin Breakfast Bowl Recipe


I love watching the Macy’s Thanksgiving Day Parade on Thanksgiving morning. I always have. For as long as I can remember, it has been a part of my life on that day. Now, as a family we grab our warmest blankets, the chihuahua and settle in for the parade.

The entire experience feels comforting and grounding to me. It fills that Fall-inspired need to nest while helping me feel connected to tradition.  Having claimed it as my tradition has made it so, regardless of what the rest of the day may hold.

Adding a recipe to tradition

Along with that tradition, I thought it would be lovely to create a make-ahead breakfast that could complement the decadence and relaxation of Thanksgiving morning. The cool thing is that it is also incredibly satiating and will keep you feeling full while you enjoy whatever you enjoy doing on Thanksgiving Day.  It is a pumpkin raisin breakfast bowl recipe.

Hidden inside this sweet autumnal breakfast bowl is an entire bag of riced cauliflower. The cauli cooks down with the bananas and pumpkin to create the most warm and comforting porridge. It is filling, healthy and packed with love. One of my favorite features of this dish is that it can easily be made the night before and warmed slowly on the stove before serving. It actually gets better on day 2 which means you can sleep in and still have a classy breakfast without the hassle. That makes this dish perfect for weekends as well.

If you aren’t a fan of raisins, replace them with the dried fruit or diced fresh fruit of your choice. Try going tropical and adding unsweetened coconut and pineapple at the end!  Once we have moved out of pumpkin season, you may replace the pumpkin with applesauce, diced apples or cherries.

Making an easy, nourishing and delicious, healthy breakfast is awesome. Hiding an entire bag of cauliflower inside that same breakfast is epic!

Pumpkin Raisin Breakfast Bowl Recipe


1 12oz bag frozen riced cauliflower

1 Cup organic canned pumpkin

1/1/2 Cup organic whole fat canned coconut milk

2 ripe bananas sliced

1tsp pure vanilla alcohol free

1tsp ground cinnamon

2/3 Cup organic raisins

Make it Happen

~Put all ingredients in a pan and cook on low until bananas are broken down and mixture is creamy and smooth. Let this cook low and slow.

~Once the bananas are mostly broken down and you have a creamy dish, it is ready to serve. If you are prepping for the next day, remove from the heat and allow to cool. Store in a glass bowl in the fridge until you are ready to enjoy.

~Reheat, ladle into bowls and enjoy your breakfast and your morning. You deserve it.

Have a delicious Thanksgiving,



Photo/Charles Sykes, File DailyMail.co.uk




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