Trail Mix Calabaza Waffles
- 2 whole wheat waffles (bakery whole wheat bread is also good)
- ¼ cup canned pumpkin
- 2 tablespoons dried cranberries
- 2 sheets graham cracker
- ¼ cup natural almond butter (natural peanut butter is also good*)
- 2 tablespoons maple syrup
- 2 tablespoons toasted chopped pecans
- dash salt
- dash cinnamon
- dash vanilla extract
- Preheat oven to 350 degrees Fahrenheit. Spread chopped pecans over an aluminum-foil-lined baking sheet and put in the oven for 9 or 10 minutes. In a small bowl, combine pumpkin, cranberries, almond butter, maple syrup, salt, cinnamon, and vanilla extract and stir until smooth. Remove pecans from the oven and toast the waffle according to the instructions on the box. (If you’re in a hurry, throw in the waffles or bread with the pecans; they won’t get toasty in the way they would if you turned on the broiler or used a toaster, but the bread will get some added crunch, and the waffle will thaw even if it is a bit limp. If you can spare the time, however, toasty and crunchy is much better.) Crumble two sheets graham cracker into the pumpkin mixture, stir, and divide between the toasted waffles; top each with a tablespoon of toasted pecans.
I need to tell you guys how I feel about breakfast. Namely, that it’s the best. It’s one of my main motivations for climbing out from underneath the sheets. I often fall asleep thinking about what I’ll eat in the morning; sometimes I dream about it.
If this sounds familiar, you are in for a treat. This is a creamy, chewy, and crunchy trail-mix inspired day-starter, delicious as they come. Creamy because of nut butter and canned pumpkin, chewy because of dried cranberries, and crunchy because of toasted pecans and crumbled graham cracker. Like trail mix (and like many delicious things), it is both salty and sweet.
Shh. I know this fulfills all of your deepest breakfast desires. But you don’t need to thank me. Just try it.