Pumpkin isn’t just for fall desserts. Try it in your breakfast! Sourdough pumpkin pie cereal is crunchy, sweet and easy to make. Eat it for breakfast covered in milk or sprinkled on yogurt.
Are you getting excited for all things pumpkin?
I know I am. It’s crazy to think that just a few years ago I wanted nothing to do with anything pumpkin.
I hated it.
I hated it as a child and as an adult. I just didn’t understand why everyone loved pumpkin pie, pumpkin cheesecake, pumpkin everything.
Until I started roasting fresh pumpkin.
What you get in a can doesn’t even compare to freshly roasted pumpkin.
Pumpkin, pumpkin everywhere!
Now I love to use pumpkin year round!
Not only is it packed with nutrients, but it tastes great. I use it in soups, breads, muffins, pasta, crackers, pie, ice cream, cheesecake. Pretty much any way you can think of.
I even love it plain with a touch of honey and sea salt.
And yes, I can even handle canned pumpkin now.
Pumpkin for breakfast.
One of my favorite ways to use pumpkin is in sourdough pumpkin pie cereal. It’s like pumpkin pie in your breakfast bowl.
Combine sourdough with pumpkin, sugar and spice and you’ve got an amazing start to your day.
Sourdough pumpkin pie cereal is great with milk. But you can also sprinkle it on yogurt. I like to add it to my salted caramel custard. It is my replacement for granola.
Pumpkin for snacks.
Most of the time I find myself just munching on it plain! Sourdough pumpkin pie cereal makes a great snack.
Better yet mix it with crispy nuts and dried apples for the perfect fall trail mix.
Any way you serve it this cereal is a delicious fall treat.
Sourdough pumpkin pie cereal is made with traditional sourdough for easier digestion and nutrient absorption. It is also dairy, egg, nut, corn, soy, coconut and rice free.
Are you in need of something different for breakfast this fall?
Grab some pumpkin (fresh or canned) and get a batch of sourdough pumpkin pie cereal started. The whole family will love it!
- 1 cup sourdough starter
- 1 cup wheat, spelt or rye flour
- 1/4 cup water
- 1 cup pureed pumpkin
- 3/4 cups organic cane sugar
- 1/2 tsp. baking soda
- 1/2 tsp. unrefined sea salt
- 1 tsp. cinnamon
- Combine the starter, flour and water. Cover and let soak 6 - 24 hours.
- Line a large baking sheet with parchment paper. Heat oven to 350*F.
- Add the remaining ingredients to the flour mixture. Mix well.
- Spread on the parchment lined baking sheet.
- Bake for 1 hour.
- Let cool 10 minutes.
- Flip the whole "cake" (leaving the parchment paper on the baking sheet.
- Cut into small squares (using a pizza cutter or sharp knife).
- Bake another 45 minutes.
- Allow to cool completely.
- Store in a sealed container at room temperature for up to a month or in the freezer for up to a year.
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This post is linked to Savoring Saturdays.
My hubby isn’t a pumpkin lover, but he could (and does) eat cereal for every meal. 😉 I bet he’d like this. Pinning. 🙂
I bet he’ll love it, Raia! You can swap squash for the pumpkin for a more neutral flavor.
Thanks so much for sharing this at Savoring Saturdays, Mary! 🙂
I love cereal! This looks so yummy!
Thanks, Renee! Now if only I had milk to pour on it 😛
I am building up my starter to make this! Looks delicious! One question though, what size pan did you use? I’d like to double it and was hoping my 18×13 would fit it all the batter. Thanks for sharing your recipe!
I used my largest sheet pan, Melissa. I think it’s about 18×13. I’d do two pans if you’re doubling the recipe.
I think I spread mine too thinly; it was browned in about half the time and was too hard when I tried to cut the back side. But I just broke it into small pieces when done. I think I’ll double the cinnamon next time. LOVE the crunch, and great way to use my extra sourdough starter!!
It can take a few tries to get it just the way you like it, Karen. Glad you were still able to enjoy it!
This did not turn out for me. After the first hour of baking, the crispier edge bits were tasty, but after flipping and cutting(hard to cut) and baking for 40 minutes more, most of it is burned. I suppose it might have been ok with a lower oven temp.
Sorry to hear that, Susan. Maybe try adjusting the oven temp if you try it again. My old oven (that I had when making this recipe) tended to run very low. So I had to turn it up.