Pumpkin Cheesecake Breakfast Bowl

Pumpkin Cheesecake Breakfast Bowl

I can't be the only pumpkin lover, even when it's not in season, we love baking with pumpkin. Want to try pumpkin a new way AND get 46 grams of protein while you’re at it? Give this Pumpkin Cheesecake Breakfast Bowl a try! It’s a Greek yogurt base that’s so delicious topped with granola (or popped rice), whip, and a drizzle of almond butter.

MACROS WITHOUT TOPPINGS: 312 cal 4F, 22C (3g fiber), 46P

Ingredients (for one serving)

  • 1 5oz container vanilla Greek yogurt 
  • 2 tbsp 100% pumpkin puree
  • 1 scoop IHM Vanilla protein powder
  • ½ tsp maple syrup
  • ¼ tsp vanilla extract
  • Generous shake of pumpkin pie seasoning or cinnamon
  • Toppings: Fat-free whipped cream, granola, and almond butter



  1. Use a hand mixer or a spoon to combine ingredients until smooth.
  2. Top with whipped cream, granola, and almond butter drizzle.

Batch prep: The yogurt mixture keeps very well in the fridge for about five days. Make extra and enjoy it all week!

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