This a gluten free, healthy breakfast that has all the flavors of fall. I made this recipe mostly to clear out my pantry and it turned out really well. So if you want to clean out the bottom of cereal box and use up the last of pumpkin puree–this is a good go to recipe. The best part, it tastes like dessert, but it is a healthy breakfast.
So here we go.
Mix 3 eggs, 1/2 cup pumpkin puree, 1/4cup apple butter or applesauce, 1/4 cup almond milk and mix thoroughly –till smooth.
Fold in 1.5 cups of rice chex cereal and 1/8 cups of dried cranberries. Add a dash of pumpkin pie spice (or just plain cinnamon) and 1/8 cup of honey or agave.
Pour into greases ramekins and bake for 40 min in a water bath at 350F. The top will turn brown and the custard will release from the side of the ramekins. the custard should spring back to touch. Its is done !
Serve warm or even piping hot with maple syrup !