Gingerbread Pudding Granola Breakfast Bowl

• Produce

  • 1/4 Banana
  • 1/4 cup Blackberries
  • 1/4 tsp Ginger, ground
  • 2 tbsp Pomegranate arils

• Refrigerated

  • 2 tbsp Almond milk, unsweetened

• Breakfast Foods

  • 1/2 cup Your favourite granola, gluten free

• Condiments

  • 3 tbsp Maple syrup, pure
  • 1 heaping tsp Molasses, unsulphured

• Baking & Spices

  • 1/2 tsp Cinnamon, ground
  • 1/8 tsp Cloves, ground
  • 1/4 tsp Nutmeg, ground
  • 1 Toppings
  • 1/2 tsp Vanilla extract, pure

• Snacks

  • 1 tbsp Graham crackers

• Other

  • 1 package Organic non-gmo medium-firm tofu (350g or 350g of plain greek yogurt

Found on nutritionistinthekitch.com

Ingredients

• 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)

Directions

• Create the pudding by adding all of the ingredients to food processor.
• 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.
• Divide the pudding between two bowls.
• Top the pudding in each bowl with the granola, blackberries, banana, pomegranate, and crushed graham crackers.
• Enjoy!