Pumpkin Spice Oatmeal with Blueberry Compote and Almond Crunch
A cozy, vegan breakfast bowl of creamy pumpkin-spiced oats, topped with warm blueberries and crunchy toasted almonds.
- Cook10 min
- Total10 min
- DifficultyEasy
- Servings1
Start your day with a bowl of comforting oatmeal that tastes like fall. The creamy oats are infused with pumpkin and cinnamon, then layered over sweet, warm blueberries and finished with a sprinkle of toasted almonds for crunch.
This recipe is naturally gluten-free (if you use certified GF oats) and vegan, making it a wholesome and satisfying breakfast that comes together in just 10 minutes.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a small saucepan, bring the almond milk and water to a boil.
- Stir in the oats and salt, then reduce the heat to medium.
- Cook for 2 minutes, stirring occasionally, then add the pumpkin purée.
- Continue cooking for 3-4 minutes, stirring often, until the oats are creamy and tender.
- Meanwhile, toast the chopped almonds in a dry skillet over medium-high heat, stirring frequently, until lightly browned and fragrant.
- Remove the oats from the heat and stir in the flaxseed meal, cinnamon, and brown sugar.
- Place the blueberries in your serving bowl and microwave until warm and thawed (if using frozen).
- Pour the oatmeal over the blueberries, top with the toasted almonds, and serve immediately.
💡 Tips
- For extra protein, add a spoonful of nut butter or a scoop of vegan protein powder.
- If you prefer a thinner consistency, add a splash more almond milk.
- Use certified gluten-free oats if you need the recipe to be strictly gluten-free.
Inspired by a recipe from Minimalist Baker