Pudding… for breakfast?! Yep, that’s what it says!
This recipe has that same decadent pudding taste, yet uses all normal breakfast foods and is very healthy for you! Making breakfast pudding possible, and quite the treat.
It all started when I had leftover sweet potato from the night before. I use pumpkin in a lot of breakfast recipes, yet always thought using sweet potato just wasn’t a normal thing to eat for breakfast. And maybe it’s not. But it sure is good, and full of nutrients for a well rounded carb to start your day. And, its healthy just like pumpkin is! So I reevaluated why I never used it before at breakfast…
And then this was created.
Sweet Potato Breakfast Pudding.
I almost went and grabbed the oats, but then had just about a cup left of my fiber one cereal, and thought, I’m going to use this! Next thing you know, I’m blending it all up, adding onhealthy diclofenac this and that, and I got what I would like to call, breakfast pudding! Topped it with all natural peanut butter and clean chocolate syrup, and called it a morning.
It was so scrumptious, I will certainly be using sweet potatoes more often than just in my normal baked version of it for dinner. These are just way too good. Of course, still not as good as my pumpkin though:)
Sweet Potato Breakfast Pudding
Sweet Potato Breakfast Pudding
Directions: Combine all ingredients and blend using any type of blender until smooth. Top with any desired toppings. Enjoy right away, or put it in the fridge for just 10 minutes, which allows it to begin to thicken up much more!
Ingredients
- 1 cup Fiber One Cereal (or any flake cereal would do)
- 3/4 cup Original Almond Milk
- 1/2 cup Cooked Sweet Potato
- 2 T Pb2 (peanut flour) or 1T PB (can omit)
- 1 tsp Vanilla Extract