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.
Servings 1 (Bowl)
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- 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)
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.
*Nutrition information is a rough estimate.
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
https://minimalistbaker.com/creamy-pumpkin-oats-with-blueberries-and-toasted-almonds/,
pumpkin-oats-with-blueberries-and-almonds
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