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–+ servings

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
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Hands holding the side of a bowl and a spoon in a bowl of creamy pumpkin oats with blueberries and almonds
5 from 4 votes
Cook Time 10 minutes
Total Time 10 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