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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

Description Yum

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 
  • 23 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

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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.