Need a New Toddler Breakfast Recipe? Pumpkin Toast is the answer
Is there anything pumpkin can't do? Beyond being nutritious (iron, Vitamin A, potassium) and naturally sweet, the puree-like texture of the canned stuff makes it an extraordinarily useful add-on and asset to so many child and adult staples: think smoothies, curries (link), and treats (links). You can add breakfast to that list, too: with a little bit of time and virtually no effort, you can turn pumpkin and a few other ingredients you probably already having lying around into a substantive and substantial meal. Once you have this one, there's nothing you can't do--for breakfast, anyway.
(Note: the proportions for this recipe are intended to create enough toast to serve 3-4 people immediately + have enough pumpkin mix for at least two more meals. See Notes section for storage tips.)
- 1 can pumpkin purée (not pumpkin pie filling)
- 1/4 cup maple syrup
- 1/4 cup apple juice (unsweetened)
- 1.5 teaspoon pumpkin pie spice (or cinnamon)
- lemon juice
- cottage cheese
- 1 slice bread
- black sesame seeds (optional)
- Drop two scoops of cottage cheese (~4oz) into a blender or food processor and blend until yogurt- or marshmallow fluff-smooth, roughly 30 seconds. (Note: you may need to scrape down the sides of the blender once or twice during the process in order to mix everything.)
- Toast your bread slices on Medium-Low until brown and slightly crisp at center. Spread cheese over toast.
- Add pumpkin, maple syrup, apple juice, pumpkin spice, and a generous squirt of lemon juice into a small pot; stir to blend. Heat at Medium High until the contents of the pot start bubbling, then reduce temperature to Medium Low, simmering uncovered for 20-25 minutes. Stir occasionally.
- Remove from heat and allow to cool for at least 10 minutes.
Spread cottage cheese mixture on top of the toast first, followed by the pumpkin mixture over the top of the cottage cheese.
Top with additional sprinkles of black sesame seeds and/or cinnamon, if using. Slice up the toast into the sizes your child prefers.
Cottage cheese is used here because of it's high protein content; yogurt or cream cheese can easily be subbed in its place. You can also enhance your own toast with nuts (pepitas highly recommended), seeds (i.e. chia), or even a bit of spice--in fact, you can hit all three by drizzling salsa macha all over it.
Because you're cooking down a whole can of pumpkin, you're going to have a lot of material--multiple meals/toasts of material. If stored in a tight/sealed container, it will last for a week in the fridge; you can also freeze and it will last 4-6 months. When reheating, add a small bit of butter and a drizzle of maple syrup to enhance its texture.
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
