Creamy Pumpkin Oats with Blueberries & Almonds

Creamy Pumpkin Oats with Blueberries & Almonds

Health Rating
Prep Cook Ready in Servings
5 min 10 min 15 min 1


1/2 cup Almond milk, unsweetened (vanilla flavoured)
1/2 cup Almond milk, vanilla, unsweetened, Silk
1/3 cup Blueberries (or frozen)
1 1/2 tbsp unpacked Brown sugar
1/8 tsp Cinnamon
1/8 tsp Flaxseed meal (ground)
2 tbsp Pumpkin purée, canned
1/2 cup Rolled oats, dry
1/8 tsp Salt
2 tbsp Slivered almonds
1/2 cup Water


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 dark 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 Facts

Per Portion

Calories 383
Calories from fat 115
Calories from saturated fat 9.5
Total Fat 12.8 g
Saturated Fat 1.1 g
Trans Fat 0 g
Polyunsaturated Fat 3.2 g
Monounsaturated Fat 6.6 g
Cholesterol 0
Sodium 492 mg
Potassium 549 mg
Total Carbohydrate 57 g
Dietary Fiber 9.1 g
Sugars 27.3 g
Protein 10.2 g

Dietary servings

Per Portion

Fruit 0.6
Grain 1.4
Meat Alternative 0.4
Milk Alternative 1.0
Vegetables 0.5

Energy sources

Recipe from:
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