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['Creamy pumpkin oats topped with fresh blueberries and toasted almonds in a bowl.', 'Close-up of a bowl of creamy pumpkin oats with blueberries and almond slices.', 'Side view of a nourishing bowl of pumpkin oats garnished with blueberries and almonds.', 'Delicious pumpkin oatmeal with vibrant blueberries and crunchy almond pieces.']

Creamy Pumpkin Oats with Blueberries and Toasted Almonds

A warm, nutritious breakfast combining creamy pumpkin oats with fresh blueberries and crunchy toasted almonds for a delightful start to your day.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American
Servings 2 servings
Calories 250 kcal

Ingredients
  

Liquid

  • 0.5 cup unsweetened vanilla almond milk
  • 0.5 cup water

Oats

  • 0.5 cup rolled oats gluten-free for GF eaters

Add-ins

  • 1 pinch salt
  • 2 Tbsp pumpkin purée homemade or store-bought
  • 0.25 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 almond milk and water to a boil, add oats and salt, then reduce heat.
  • Cook for 2 minutes, then add pumpkin and cook 3-4 more minutes until creamy, stirring often.
  • Toast almonds in a skillet over medium-high heat until lightly browned.
  • Remove oats from heat, stir in flaxseed, cinnamon, brown sugar.
  • Microwave blueberries until thawed and warm, then top oats with blueberries and almonds.

Notes

For extra flavor, sprinkle with a little more cinnamon or add a drizzle of honey.
Keyword Oats