Creamy Pumpkin Oats with Blueberries and Toasted Almonds

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Bowl of Creamy Pumpkin Oats for a delicious gluten-free vegan breakfast

Yes, it is only the fourth week in October and I’m already slightly tiring of pumpkin. What am I going to do come Thanksgiving when my aunt makes me an entire pumpkin cream pie? I better start pacing myself.

Bowls of blueberries and pumpkin puree for making our Creamy Pumpkin Oats recipe

In reality I love pumpkin, just not always in traditional settings like muffins, lattes and pies. I like to venture out and enjoy it instead in its most pure forms, like stirred into an old fashioned oats with just a touch of brown sugar and cinnamon. The flavor speaks subtly of fall, just the way I prefer it.

Pan of toasted almonds and bowl of oats for making a delicious breakfast recipe

Recently I’ve been making creamy pumpkin oats with almond milk (a tip I was reminded of by Aubrey) and nestling them over a layer of blueberries. On top, I simply can’t get enough of crushed, toasted almonds. The creamy-crunchy contrast in texture it provides is nothing short of soul warming.

Bowl of Creamy Pumpkin Oats topped with Blueberries and Toasted Almonds

I’ve made this dish about a half-dozen times now and I think it gets better with each attempt. Try this for breakfast, won’t you? It’s a vegan-friendly breakfast packed with vitamins and nutrients and plenty of fall flavor. Is there really a better way to get your day started off right than that? I strongly doubt it.

Big bowl of our Creamy Pumpkin Oats recipe with Blueberries and Toasted Almonds

Creamy Pumpkin Oats with Blueberries and Toasted Almonds

Creamy vegan oats infused with pumpkin-cinnamon flavor, poured over a layer of warm blueberries, and topped with crushed, toasted almonds.
Author Minimalist Baker
Print
Bowl of Creamy Vegan Pumpkin Oatmeal
5 from 4 votes
Cook Time 10 minutes
Total Time 10 minutes
Servings 1
Course Breakfast
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3 Days

Ingredients

  • 1/2 cup rolled oats (gluten-free for GF eaters)
  • 1/2 cup unsweetened vanilla almond milk
  • 1/2 scant cup water
  • 1 pinch each salt, cinnamon, and flaxseed meal
  • 2 Tbsp pumpkin puree
  • 1 1/2 Tbsp brown sugar
  • 1/3 cup blueberries (fresh or frozen)
  • 1/4 cup almonds (crushed)

Instructions

  • Bring the almond milk and water to a boil in a small saucepan. Add oats and salt and reduce heat to medium.
  • Stirring occasionally, cook for 2 minutes and then add pumpkin. Cook for 3-4 minutes more or until creamy, being careful to stir often.
  • In the meantime, toast almonds (or another nut) in a skillet over medium-high heat until dark brown on all sides.
  • When ready, remove oats from heat and add flaxseed, cinnamon, brown sugar and stir.
  • Microwave blueberries in your serving dish until thawed (if frozen) and warm. Top with oats and almonds and enjoy.

Notes

*Nutrition information is a rough estimate.

Nutrition (1 of 1 servings)

Serving: 1 g Calories: 401 Carbohydrates: 56 g Protein: 12 g Fat: 16 g Saturated Fat: 1.4 g Trans Fat: 0 g Cholesterol: 0 mg Fiber: 10 g Sugar: 20 g

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  1. Janice says

    This was amazing! I made my oatmeal in the instant pot then stirred the remaining ingredients in using leftover sweet potatoes in place of the pumpkin. It was well received by the whole family (a rarety). Thanks Dana!

  2. Jennifer C. says

    I just had to tell you how much I enjoy this oatmeal. I am NOT an oatmeal fan. I mean, I don’t hate it, but I really wouldnt’ choose it. But I’ve been making this oatmeal about once a week for the last few months. And I could probably eat it even more often than that! Thanks, and keep ’em coming!

  3. Tieghan says

    Yummy! Is it weird that I eat canned pumpkin like at least once a weak all year long? Love the the stuff!!

  4. Genevieve says

    Mmm! This looks so good. I have oatmeal almost every morning and this will be a perfect way to spice it up! Thanks!
    Genevieve