What do you get when you fuse a superfood into fall and add some carbs? Pumpkin spice baked blueberry oatmeal! We love blueberries because of their high levels of antioxidants (to help with brain health and fighting disease), oatmeal for all of its yummy carbs, and pumpkin because, obviously, it’s fall. You’ll love the combination of soft in the center with a crispy crunch on the outside in this recipe.
- 2 cups old-fashioned oats
- 3/4 cup dark brown sugar (light if preferred)
- 1/4 cup ground flaxseed
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly-ground nutmeg
- 1/4 teaspoon fine sea salt
- 1/4 cup sugar-free, all-natural applesauce
- 1/4 cup pumpkin puree
- 1/2 cup unsweetened almond milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 3/4 cup fresh blueberries
- Almond milk, coconut milk, or Greek yogurt (for drizzling and serving)
- Preheat your oven to 375 degrees F and spray an 8×8 in baking dish with non-stick spray. Set aside.
- In a large bowl, whisk together the oats, brown sugar, ground flaxseed, baking powder, pumpkin pie spice, ground cinnamon, nutmeg and salt. Set aside.
- In another large bowl, whisk together the applesauce, pumpkin puree, almond milk, egg, butter and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir together until just moistened.
- Very gently and carefully, fold in the blueberries.
- Bake the oatmeal for 25-30 minutes or until it has puffed up just a bit and is golden brown on top.
- Remove from heat and let stand for 2-3 minutes.
- Serve immediately with almond milk, coconut milk, or Greek yogurt.
Recipe from Cooking and Beer.com.
This blueberry recipe fusion was inspired by the ASPIRE Fusion Blue sock!