The first time I made this Pumpkin Breakfast Pudding was in preparation for an early morning road trip. My sister and I were headed up north to the Lake District of England. Chocolate-covered Katie’s make-ahead breakfast was perfect for the adventure. It could be made the night before, served cold, and was super filling to last us hours in the car. This recipe is absolutely delicious and an amazing use of leftover pumpkin. Forget overnight oats…it’s all about the overnight bran flakes!
How to make it an A+: Delish! Serve with a dollop of Greek yogurt. I use either whole cow’s milk, almond milk, and sometimes a mix of the two, and about 5-6 drops of liquid Stevia as my sweetener of choice and raisins stirred in at the end.