Creamy Pumpkin Oats with Blueberries and Toasted Almonds

Name: Oat Labu Krim dengan Blueberry dan Almond Panggang
Cook time: 10 min
Total time: 10 min
Yield: 1 porsi
Cuisine: Indonesian
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))

Creamy vegan oats infused with pumpkin-cinnamon flavor, poured over a layer of warm blueberries, and topped with crushed, toasted almonds.

⏱️ 10 min 🔥 Cook: 10 min 📊 Easy 👁️ 4 views

👨‍🍳 Start Cooking

Oat Labu Krim dengan Blueberry dan Almond Panggang

Foto: Minimalist Baker — Minimalist Baker

Ingredients

1 servings

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))

Steps

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.