Creamy Pumpkin Oats with Blueberries and Toasted Almonds

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.

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.

Recently I’ve been making creamy pumpkin oats with almond milk 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.

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.

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 SAVE SAVED

5 from 4 votes

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 (Bowl)

Course Breakfast

Cuisine Gluten-Free, Vegan

Freezer Friendly No

Does it keep? 3 Days

Cook ModePrevent your screen from going dark

Ingredients

US Customary – Metric

• 1/2 cup unsweetened vanilla almond milk
• 1/2 scant cup water
• 1/2 cup rolled oats (gluten-free for GF eaters)
• 1 pinch salt
• 2 Tbsp pumpkin purée (homemade or store-bought)
• 1/4 cup almonds (chopped)
• 1/8 tsp flaxseed meal
• 1/8 tsp cinnamon
• 1 Tbsp brown sugar
• 1/3 cup blueberries (fresh or frozen)

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 lightly 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 serving Calories: 450 Carbohydrates: 56.3 g Protein: 13.6 g Fat: 21.2 g Saturated Fat: 1.8 g Polyunsaturated Fat: 5.8 g Monounsaturated Fat: 12 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 165 mg Potassium: 531 mg Fiber: 11.7 g Sugar: 18.4 g Vitamin A: 3380 IU Vitamin C: 2.5 mg Calcium: 358 mg Iron: 3.8 mg