Custard for breakfast? Yes, please! Don’t be worried… this is a healthy version of what might sound like something too sugary or fatty…

INGREDIENTS

  • Coconut oil
  • 1 380g can of coconut milk (full-fat)
  • 2 bananas, overripe
  • 3 tbsp of nut butter
  • 4 eggs
  • Pumpkin pie spice to taste
  • 1 tsp vanilla
  • ¼ to ½ tsp salt
  • 1 420g can of pumpkin puree (*not* pumpkin pie filling)
  • ½ cup chopped pecans or walnuts

 INSTRUCTIONS

  • Heat the oven to 350 degrees. While it’s heating, grease a 13×9 baking dish with coconut oil. Place all the other ingredients up to but not including the nuts in a mixing bowl and blend until they are combined. Pour the mixture in the greased baking dish, and sprinkle nuts over the top of it.
  • Bake the custard for 30 minutes. Let cool and then place in the refrigerator for a beautiful custard texture.