Gingerbread Pudding Granola Breakfast Bowl
Prep time
Total time
Serves: 2
  • Gingerbread Pudding:
  • 1 package organic non-GMO medium-firm tofu (350g) or 350g of plain Greek yogurt
  • 3 tablespoons pure maple syrup
  • 1 heaping teaspoon unsulphured molasses
  • 2 tablespoons unsweetened almond milk
  • ¼ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • ½ tsp ground cinnamon
  • ½ tsp pure vanilla extract
  • Toppings
  • ½ cup your favourite granola (gluten free if needed), divided
  • ¼ banana, sliced, divided
  • ¼ cup blackberries, divided
  • 2 tablespoons pomegranate arils, divided
  • 1 tablespoon crushed graham crackers, divided (optional) (gluten free if needed)
  1. Create the pudding by adding all of the ingredients to food processor.
  2. Process for 30 seconds on high, scrape the sides with a spatula, and process again in 30 second intervals, scraping the sides, until the pudding is completely smooth.
  3. Divide the pudding between two bowls.
  4. Top the pudding in each bowl with the granola, blackberries, banana, pomegranate, and crushed graham crackers.
  5. Enjoy!
Recipe by Nutrition in the Kitch at