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.
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!
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.
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.