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MAPLE ROASTED BUTTERNUT OATMEAL W’ JAMMY CARDAMOM BLUEBERRIES

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Maple Roasted Butternut Oatmeal W’ Jammy Cardamom Blueberries

It’s a mouthful, I know. This is the breakfast I consider my reward at the end of a long week, because it’s ridiculously luxurious. But “luxurious” does not imply an eternity bent over the stovetop—the only time you’ll linger, or, luxuriate, with this recipe is while eating it.

Maple Roasted Butternut Oatmeal W’ Jammy Cardamom Blueberries

There’s oatmeal recipes and then there’s this oatmeal recipe, piqued with the contrasting textures and flavours of creamy, mellow butternut, smoky-sweet maple syrup, jammy blueberry, fragrant cardamom, and the buttery crackle of toasty pumpkin seeds.

Maple Roasted Butternut Oatmeal W’ Jammy Cardamom Blueberries

It’s a three-parter, but you can time each section of the recipe so you have all three components ready at the same time (see my instructions for the timings). No faffing when you’re hungry, right?

Maple Roasted Butternut Oatmeal W’ Jammy Cardamom Blueberries
Maple Roasted Butternut Oatmeal W’ Jammy Cardamom Blueberries

You can also roast and blend your butternut the night before breakfast, and make the blueberry ‘jam’ up to three days prior…keep in the refrigerator until you’re ready to start cooking your oatmeal.

Maple Roasted Butternut Oatmeal W’ Jammy Cardamom Blueberries

Is a pepita the same as a pumpkin seed?

A lot of the time, you’ll see these two terms used interchangeably. But, a pumpkin seed actually refers to the seeds you scrape out of the Jack-o’-lantern pumpkin, replete in their white shells, or husks. Pepitas are the husk-free green seeds. This recipe uses pepitas, but you can totally go frugal and use the seeds you scrape out of your pumpkin before carving this Halloween—check out this ace tutorial for getting rid of the pumpkin seed husks.

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Maple Roasted Butternut Oatmeal W’ Jammy Cardamom Blueberries

MAPLE ROASTED BUTTERNUT OATMEAL W’ JAMMY CARDAMOM BLUEBERRIES


  • Prep Time: 15
  • Cook Time: 50
  • Total Time: 65
  • Yield: 2 generous bowls 1x
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DescriptionYum

The royalty of oatmeal recipes—swirls of maple roasted butternut and jammy cardamom blueberries, topped with the buttery crackle of toasty pepitas.


Scale

Ingredients

For the butternut—

  • 1 small butternut squash / sub for 200g (roughly half a can) natural pumpkin purée 
  • 1 tbsp rapeseed oil/ coconut oil, melted 
  • 1 generous pinch cinnamon
  • 1 pinch sea salt 
  • Maple syrup, to taste 

For the oatmeal—

  • 1 cup rolled oats (GF, if you prefer)
  • 2 cups almond milk
  • 2 tbsp cinnamon 
  • 2–3 tbsp maple syrup, plus a little extra, for drizzling 
  • 1/2 cup pepitas (‘green pumpkin seeds’)
  • A dash of soya cream, to taste

For the blueberry cardamom sauce—

  • 200g frozen blueberries
  • 2 tbsp maple syrup
  • 1/4 tsp ground cardamom 
  • 1 tsp vanilla extract 
  • 1/2 tsp cornstarch

Instructions

  1. Preheat oven to 350 degrees F/ 180 C/ Gas Mark 4 and line a baking sheet with unbleached parchment paper.
  2. Peel butternut using a vegetable peeler. Slice in half. Scrape out the butternut seeds and strings using a large spoon. Chop butternut into 2cm by 2cm chunks.
  3. Arrange butternut chunks on the baking sheet. Brush with oil, then sprinkle with cinnamon and salt. Drizzle with maple syrup.
  4. Bake for 45-50 minutes or until a fork easily pierces the skin. Let cool for approximately ten minutes. 
  5. Once the butternut is halfway through its baking time, get started on the oatmeal. In a small saucepan, use a wooden spoon to stir together oats, almond milk, maple syrup and cinnamon. Simmer on a medium heat, stirring every now and then, until the oats are tender (around 5 or so minutes). Add dashes of more milk if the oats aren’t yet cooked, but the liquid has been absorbed.
  6. Taste the oatmeal. Add more maple syrup if you desire. Set aside.
  7. Into a saucepan, add blueberries, maple syrup, vanilla extract and cardamom, then bring to a simmer over medium heat. Continue to stir and cook for around 5 minutes—the blueberries should be bursting and fragrant. Turn down heat to low and briskly stir in corn starch, mixing until sauce becomes thick and shiny. Remove from heat. Set aside. 
  8. In a small saucepan, switch on the heat medium-high and tumble in your pepitas. They will start to toast quickly—do not step away! Stir every 20 seconds or so. Once the green ‘skin’ starts to audibly split—or ‘pop’, like popcorn—and turn a little golden, around 4-5 minutes, remove from heat immediately and set aside. 
  9. Blitz cooled butternut until smooth using a blender or food processor. Set aside.
  10. Spoon still-warm oatmeal into bowls, swirl through the butternut, then the blueberries. Drizzle with maple syrup for shine. Add a splash of soya cream. Tumble over pepitas. 
  11. Bliss.

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Easing into 2021 like... #pastapasta Easing into 2021 like... 
#pastapasta
Is there a name for someone who obsessively collec Is there a name for someone who obsessively collects cookie recipes (and cookies)? Cookiephile? Alistair Cookie? Whatever the word, I’m that. And here’s another COOOOKIE recipe from da blog—chunky and chewy in the all the right places, with the mellow, comfy-to-the-max vibes of peanut butter, and sweet toffee undertones thanks to dark brown sugar. ALSO! Completely *flourless*, so perfect for paleo, or just lazy bakers. Like me. TAP link in bio, and SAVE this for repeat PB & choc-chip cookie bliss. ⚡️🍪 
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Anybody else already dreaming of their Christmas m Anybody else already dreaming of their Christmas morning breakfast? For the *easiest* edible brekkie magic, try my French Toast-Style Cheat Cinnamon Rolls: Stuffed with sweet apples ‘n’ blueberries, soaked in orange & brown butter batter—and prepped in just 15 MINUTES. I’d say save a slice for Santa, but you’ll definitely risk being on the naughty list to have this all to yourself...Link in bio x💗🌟
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Scribbling my weekday ‘healthy treat’ list, an Scribbling my weekday ‘healthy treat’ list, and these babies are front and centre. What is it about pb & j that makes for instant zen? I have no idea. I just know that these Peanut Butter + Chia Jam Cups are gonna OWN the Monday (and Tuesday, Wednesday, Thursday, Friday) blues. 👊🏻⭐️
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Cake for breakfast.
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Yeah, I said it.
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But don’t be scurred —this baby is delicious but healthy AF. My Almond and Orange Breakfast Cake is flour-free, refined sugar-free, and perfect for Paleo and GF peeps. It’s also THE BOMB for a make-ahead breakfast that requires minimal finger-lifting. Recipe deets in link in bio, babes! 🍊 ✨#cakeforbreakfast 
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