Pumpkin Blueberry Baked Oatmeal

With this Pumpkin Blueberry Baked Oatmeal recipe, we hoped to make inroads into a category that we haven’t explored before ……. breakfasts.  With breakfast being the most important meal of the day, you want something that’s healthy and filling, as well as being flavourful.  I think we’ve nailed it with this one!

With so many wonderful pumpkin recipes flying around the food blogosphere, I had originally planned to skip over this rather popular squash, but lo and behold, it seems like I’ve come up with not one recipe but two!  Our Pumpkin Kidney Bean Curry was also a spur-of-the-moment addition.  But creativity will not be stifled and while I was making my regular (and rather admittedly boring) oatmeal breakfast the other day, this Pumpkin Blueberry Baked Oatmeal recipe came to my mind.

Let’s talk spices since this recipe contains a number of them.  I always try to grate as many of my spices as I can.  I bought a rasp, which is a long thin grater and it works like a charm!  In this recipe, I used store-bought ground ginger and cloves though, as the ginger needs to be dry and cloves are too tiny to use the rasp, however nothing is more bold and flavourful than freshly grated cinnamon or nutmeg.

What better start on a cold morning than warm oatmeal in your stomach, and this baked oatmeal gives a twist by adding pumpkin and blueberries to the mix.  With a gooey blueberry bottom layers, the flavours blend and meld together in a harmony of goodness.  Add a dollop of yogurt and a sprinkle of nuts, blueberries or pomegranate seeds, and it’s a match made in heaven!

5 from 2 votes

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Pumpkin Blueberry Baked Oatmeal

A perfect baked oatmeal, using pumpkin and blueberries, to give you a fantastic start to your day!

Course Breakfast

Cuisine American

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 8 servings

Calories 340 kcal

Author Cleo

Ingredients

• 3 cups frozen (or fresh) blueberries
• 1 cup pecans, whole
• 2 ½ cups old fashioned oats or large whole oats
• 1 teaspoon baking powder
• ¾ teaspoon sea salt
• 2 teaspoons cinnamon, ground
• 1 teaspoon nutmeg, ground
• ½ teaspoon ground ginger
• 1 pinch ground cloves
• 1 ½ cup whole milk
• 1 cup pumpkin purée
• 2 chia "eggs", or regular eggs (see note)
• ½ cup maple syrup or coconut sugar
• 1 teaspoon pure vanilla extract
• 3 tablespoons butter, melted

Instructions

1. Preheat oven to 375ºF.  In a 9X13 inch pan (ceramic or glass is best), pour 2 ½ cups of the blueberries, reserving the other ½ cup.

2. Chop ½ cup of the pecans, reserving the other ½ cup.

3. In a large bowl, combine the oats, chopped pecans, baking powder, salt, cinnamon, nutmeg, ginger and cloves.  Stir well.

4. In a medium bowl, combine milk, pumpkin purée, chia "eggs" or eggs, maple syrup and vanilla.  Stir in melted butter.  Whisk to combine well, especially if using the chia eggs.

5. Pour wet ingredients into dry and mix until well combined.  Gently spread over the layer of blueberries in the pan until distributed and level.

6. Sprinkle remaining whole pecans and blueberries over top and press in a little.

7. Bake at 375ºF for 25-30 minutes, or until set.  Cool slightly and be prepared for a warm, filling breakfast!  Top with yogurt and fruit or a drizzle of maple syrup for an extra treat!

Recipe Notes

For Chia "Eggs":  1 Egg = 1 tablespoon of ground chia mixed with 3 tablespoons water.  Let rest for at least 5 minutes.

Food For Thought: “To be yourself in a world that is constantly trying to make you something else is the greatest accomplishment.” ~ Ralph Waldo Emerson