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Breakfast Pumpkin Baked Custard

November 14, 2019 No Comments

Breakfast Pumpkin Baked Custard

November 14, 2019 No Comments

I’ve always been a morning person and for that reason breakfast is a time of the day that I savor the most. At lunch time, which varies depending on my schedule, I often feel rushed or the need to eat through my lunch half hour and keep working. Dinner is a time I’ve learned to slow my eating pace down over time, but there may be tasks to try to get done right afterwards.

Like many others, I have rushed mornings and times where I get two sips of my coffee (if that!) and it’s cold by the time I’m back to it. However, my goal and priority is to try and give myself enough time so I can sit down at the table and enjoy my morning. I eat more slowly and thus feel more in touch and satisfied by my meal. It also means I have time to make something I really want such as scrambled eggs, hot oatmeal, or pancakes.

To give myself more of that desired, “me-time”, in the morning this week I prepared a 9×13 baked breakfast custard that is divine, filling, and easy for me to heat up. I call it a custard but it’s not really that consistency…I haven’t pinned down what it is but if you think of a good descriptor let me know! There’s no added sugar in this recipe and it’s really fast to make. But, I found in the morning that I like to add a sprinkle of brown sugar, maple syrup or peanut butter. Hence the photos with the delectable drizzles of peanut butter.

😉

Alternatively, you could add sweetness to the recipe and blend it in. Let me know in the comments below what you think! 

Hot or Cold?

You can eat it warm, but I preferred it warm with a cup of coffee. That could also be because it’s very cold and snowing already so I’m leaning towards warm foods throughout the day. Lastly, let me add how little time this takes. I threw it all in the pan and had it ready for the oven before the oven was done preheating! Talk about fast!

Breakfast Pumpkin Baked Custard

Course Breakfast

Ingredients

  • 1 can pumpkin puree
  • 16 oz silken tofu
  • 4 eggs
  • 4 tbsp peanut butter
  • 1 cup rolled oats or any kind of oats
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 2 large, very ripe bananas or thaw frozen ones for 2 minutes in the microwave

Optional Add-in's

  • chopped walnuts or pecans on top
  • chocolate chips on top or mixed in
  • maple syrup
  • chopped, pitted dates

Instructions

  1. Preheat oven to 350 degrees

  2. Put all ingredients into a 9×13 inch pan. Use an immersion blender to blend till it is pureed

  3. You can blend everything in a bowl first but why dirty another dish?

  4. Sprinkle optional toppings or mix in a sweetener if desired

  5. Bake for 30 minutes.

What do you think? Something you’d try? If you do try it and/or modify it, be sure to let me know in the comments or via Instagram and tag me @the_beer_dietitian.

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Meet the Brewer

Hi, Im Jessi! I'm a beer-loving registered dietitian with a no size fits all approach to nutrition and life. I care about making nutrition livable, doable and guilt free. Join me! Read More

Jessi

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