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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
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
Ingredients
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)
US Customary
-
Metric
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