Vegan Pumpkin Breakfast Bowl: On The Glow Recipe

Sunny LA is 85 degrees and warm, and it’s already October! What?! I mean, I’m a sunshine girl, so I love it but it definitely doesn’t feel like the holidays are around the corner. I am in the mood for crisp, cool days, big cozy sweaters and pumpkin almond lattes, so I created my Vegan Pumpkin Breakfast Bowl for the transition between seasons. I’m kind of obsessed with pumpkin. Say bye bye to sunshiney summer and hello to holiday season. Mixing pumpkin and summer fruits tastes just right. It’s such a beautiful bowl and packed full of antioxidants! And it’s raw, vegan, gluten-free, dairy-free, organic and non-gmo. 

I feel so good about feeding myself and my baby a plant-based diet. Watching the look on his face when he bites into this yummy bowl is when I know I am doing a real good job as a mama 😉 Adding pumpkin to the coconut yogurt adds so much great fiber, vitamin C and potassium.  The hemp and chia seeds are also high in fiber and add tons of protein and essential fatty acids and omega acids.

Vegan Pumpkin Breakfast Bowl

Serves 2

Cook and prep time: 15 mins


2 cups coconut yogurt (I like So Delicious)

1 cup pumpkin puree

2 T maple syrup

1 T pumpkin pie spice


1 T Hemp seeds

1 T Chia seeds

1 T shredded coconut, unsweetened 

1/4 cup Gluten free granola 

1/4 cup blueberries

1/2 banana, sliced

1 kiwi

1/2 peach, sliced

1/4 cup strawberries, sliced

1/4 cup raspberries

Vegan Pumpkin Breakfast Bowl


In a small bowl, whisk together coconut yogurt, pumpkin purée, maple syrup and pumpkin pie spice. 

Top beautifully with remaining ingredients. 

Vegan Pumpkin Breakfast Bowl

Bon Appetit!


Mama on the Glow

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