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Blueberry Pumpkin Pie   Oatmeal vegetarian peanut butter gluten free breakfast

Ever have Blueberry Pumpkin Pie? Me neither. But you’re about to, in oatmeal form of course. At work, I’m known for making fancy breakfasts with aromas that fill the office, and this one is no exception. With just a few ingredients you can make a killer bowl of oatmeal that legitimately tastes like pie filling. If I had a blender at work, I could puree it and bake it to prove my point. Besides posting the recipe here, I’m also posting it to Peanut Butter Boy on Pinterest, my new addiction. You’ll also find some new “Pin It” buttons around the site, although I’m still working out the kinks. If you try this recipe or turn it into a pie (pureeing and mixing in 1 egg?), let me know so I can make my coworkers even more jealous.

Ingredients:Blueberry Pumpkin Pie   Oatmeal vegetarian peanut butter gluten free breakfast Print Blueberry Pumpkin Pie   Oatmeal vegetarian peanut butter gluten free breakfast Save

1/3 cup instant oats
1/4 cup pumpkin puree
1/2 cup skim or soy milk
1/4 cup fresh or frozen blueberries
2 Tbsp chopped walnuts
1 Tbsp creamy peanut butter or vanilla almond butter
1/2 tsp cinnamon
2-4 tsp maple syrup, to taste
peanut powder, as needed

Directions:

1. Mix the oats, milk, pumpkin, blueberries and walnuts in a medium microwave-safe bowl until pumpkin is dissolved. Microwave on high for 3-4 minutes, watching closely so the oatmeal doesn’t cook over the edge of the bowl.

2. Remove from the microwave and stir in the peanut butter, cinnamon and maple syrup. If oatmeal is too thin, add peanut powder as needed to thicken it.

Nutrition Facts
Serving Size 1 Bowl
Servings per Batch 1
Amount Per Serving
Calories 425
Total Fat 15g
Total Carbohydrate 55g
Dietary Fiber 7g
Protein 17g
Filed in Breakfast, Gluten Free, Peanut Butter, Vegetarian

2 Responses / Leave a comment »

  1. morri says:

    I’ve tried this recipe (albeit in oatmeal form) on Saturday and I really, really loved the creamy texture. The taste of peanuts wasn’t very pronounced in this one, maybe because I didn’t have peanut powder, but it did taste reminiscently of pie. The blueberries were a nice touch, providing a more interesting texture and some fruity tartness. I used classic rolled oats for this, so I added the blueberries at the end of the cooking and the proceeded with the recipe.

    • Nick says:

      Nice review Morri, thanks! Looking back on the recipe, I’m surprised I only used 1 Tbsp of peanut butter! Let’s shoot for 2-3 Tbsp next time =]

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