![['A close-up side view of a creamy roasted pumpkin breakfast bowl filled with vibrant ingredients.', 'A detailed view of a roasted pumpkin breakfast bowl showcasing coconut milk and pumpkin seeds.', 'A side perspective of a breakfast bowl featuring roasted pumpkin, almond butter, and flaked coconut.', 'A close-up image of a nutritious breakfast bowl highlighting the texture of roasted pumpkin and toppings.']](https://timetocooks.com/wp-content/uploads/2026/07/roasted-pumpkin-breakfast-bowls_1_U1-300x300.webp)
Roasted Pumpkin Breakfast Bowls
A cozy and nutritious breakfast featuring roasted pumpkin blended into a creamy mash, topped with yogurt and seeds for added texture and flavor.
Ingredients
Pumpkin
- 1 medium pie pumpkin (roasted)
- 1/3 cup full-fat canned coconut milk
- 1/4 cup unsweetened almond butter
- 2 Tbsp pure maple syrup (to taste)
- 1 tsp ground cinnamon
- 1/4 tsp sea salt (to taste)
Toppings
- coconut milk yogurt
- raw pumpkin seeds
- unsweetened flaked coconut
- unsweetened almond butter
- juice-sweetened dried cranberries
Instructions
- Preheat oven to 350°F (175°C). Cut pumpkin in half, remove seeds, drizzle with oil and salt, and roast for 45-60 minutes until tender. Cool slightly.
- In a bowl, combine coconut milk, almond butter, maple syrup, cinnamon, salt, and pumpkin flesh. Mash until smooth and well combined.
- Divide the pumpkin mash into bowls, top with yogurt, seeds, coconut flakes, almond butter, and cranberries as desired.
Notes
Adjust sweetness and toppings to taste for a personalized breakfast experience.