Pumpkin-Blueberry Breakfast Crisp for One

January 6, 2012 at 6:00 am 12 comments

I have an affinity for breakfast. You have probably already realized this though from my recent posts of 3 various egg scrambles, breakfast cookies, chocolate muffin parfait and now this pumpkin crisp…even if you aren’t a breakfast eater (and I won’t judge), all of these recipes are equally as delicious served as snacks or treats or whip up a scramble for a light lunch or dinner.

Confession — I can easily fall into a rut of eating the same dishes over and over, BUT I’ve made a point to increase my variety of foods in my meals in the past year — and my body has thanked me for it. My skin and digestion have improved, I have more energy and simply put, I feel more healthy.

I am such a “routine girl” that I have to work at breaking my monotony. Example: when I look back when I was working in the sales office a year ago, my eats during a work week usually consisted of:

Breakfast: I basically ate a smoothie for breakfast every day (protein powder, non dairy milk, fruit and/or nut butter and/or oats)
Snack: the same snack of mixed nuts
Lunch: the same lunch of Nut Thins crackers, hummus, a string cheese or deli meat, carrots and cucumbers and an apple or orange
Afternoon Snack: either a banana or apple with peanut butter or nut butter or a Larabar if on the go
Dinner & Dessert: this was the ONLY free for all I had with some chance of variety*

Sounds pretty boring, right? Does anyone else struggle to mix up their eats?

I should have known better to include a greater mix of foods in my daily dishes…and now I can see and feel a difference in my eating patterns. Don’t get me wrong, the weekends were always different but I really needed some variety – after all, “variety is the spice of life”🙂

So back to this breakfast crisp, in case you (like me) need a little inspiration on the breakfast front. Pumpkin, juicy blueberries, fiber-packed oats and flaxseed, crunchy nuts, heart-healthy hemp seeds and non-dairy milk make up this easy dessert-looking breakfast while packed with nutrition. The filling is lightly sweetened and spiced and smooth while the top is chewy and crispy – I gotta give it up for texture on this dish. Top it off with some cool yogurt and you’ve got the warm and cold contrasts going on too — comforting, nutrient-dense and of course delicious!

Pumpkin-Blueberry Breakfast Crisp for One

Filling Ingredients 
2/3 cup pumpkin or winter squash puree
1 tsp arrowroot flour (could sub tapioca flour or cornstarch)
1/2 tsp pure vanilla extract
pinch of sea salt
1/4 tsp ground cinnamon
pinch of allspice
drizzle of maple syrup (about 1 tsp or to taste)
3 Tbsp fresh or frozen blueberries (about 15 berries)

Crisp Topping Ingredients
1/4 cup of gluten free rolled oats
1 Tbsp flaxseed meal (or chia seed meal)
1 Tbsp hemp seeds, optional
2 Tbsp chopped nuts or seeds (walnuts, pecans, almonds, sunflower are all good and add texture)
2 tsp maple syrup (or agave or honey) or stevia to taste
1 tsp coconut oil (or butter, ghee, earth balance), melted
1/4 tsp ground cinnamon
pinch of sea salt

1/4 to 1/3 cup non dairy milk (coconut, hemp, almond, soy etc)

Greek yogurt or non-dairy plain yogurt for serving, optional
Drizzle of maple syrup for serving, optional

Directions

1. Preheat oven to 350F.
2. In a small bowl, combine all of the filling ingredients and spread into an (greased or ungreased, doesn’t matter) individual gratin or casserole dish.
3. In another small bowl, add the topping ingredients except for the milk; it should be dry and crumbly, this is ok. Sprinkle and spread on top of the filling mixture.
4. Pour milk over the topping mixture. It should look like this.

5.  Bake for 30 minutes until top is lightly golden. Top with a dollop of dairy or non dairy Greek yogurt (if desired) and a sprinkle of cinnamon and/or a drizzle of maple syrup and serve warm!

*this is not a traditional crisp, the filling has the texture more of a pudding so if you want more body to the filling, decrease the amount of pumpkin and up the amount of berries. You might even be able to subbed out all of the pumpkin for diced apple, blueberries, strawberries, etc with a different flavor and texture but I haven’t tried this🙂

Recipe Notes: to increase the protein in this dish, you could add a 1/2 scoop of protein powder to the pumpkin puree and decrease the arrowroot/cornstarch/tapioca to 1/2 tsp or possibly even eliminate it altogether.

Entry filed under: Breakfast, Dessert, Gluten Free, Refined Sugar Free, Vegan, Vegetarian. Tags: , , , , , , , .

Ole’ Chicken Skillet Lemon Lentil Soup

12 Comments Add your own

  • 1. Sonia The Healthy Foodie  |  January 6, 2012 at 6:11 am

    OMG, Nora, I can’t believe this. I am EXACTLY the same. I can eat the same thing ALL week, save for dinner, just like you describe. My meals aren’t exactly the same, but still, I’d have the exact same thing for breakfast, morning snack, lunch and afternoon snack, day after day after day. I and don’t really get bored with it.

    Now I’m trying to come up with different smoothies, at least, and a different snack every week, just to add a little bit of variety, you know. But still, lunch has been consisting of the same old boring salad for the past like year or so. I need to work on that. Create more cool and fun salads.

    As for this breakfast? OMG, I want to run to the kitchen and make this RIGHT NOW! But I gotta work out first. And I still need to work on getting me one of those little “toaster ovens”…

    Guess I’m gonna have to wait. Darn. It just looks so delicious. I might end up making a big batch and eating this all week for breakfast!😉

    Reply
    • 2. naturalnoshing  |  January 6, 2012 at 8:48 am

      Hahaha I had a feeling you were the same as me! Twinkies separated at birth – that’s what we are! It’s funny, I never got bored of it either…if I had a salad every day for lunch maybe my body would have been ok with it. Too many rice crackers I guess hehehehe. With the yogurt store opening, I bet I will be eating more routinely again…but I am going to try and spice it up still!

      OH making a big batch would be great – and save time!!! YES you need a little toaster oven, it’s fantastic – I don’t even turn on my oven anymore unless I am making an elaborate meal and cooking multiple things at once, ehhh which hasn’t happened in a while!🙂 I can’t wait to see what you come up with for your breakfast crisp!

      Reply
  • 3. Cara  |  January 6, 2012 at 8:40 am

    More reasons why I love Nora! Breakfast is my fav meal of the day and I’m such a creature of habit (I write, as I finish my daily homemade waffle for breakfast) ha! I am hoping maybe you can teach me a thing or 2 about this thing you call “variety”. I have heard of it but not sure what it is exactly🙂 This crisp is beautiful!!!

    P.S. I BETTER see your name entered into my Valentine’s Day contest:
    http://forkandbeans.wordpress.com/2012/01/06/3048/
    (see the video on the bottom for instructions)
    YOU WOULD BE AMAZING FOR THIS!!!

    Reply
    • 4. naturalnoshing  |  January 6, 2012 at 8:51 am

      I love that you love breakfast – that makes me happy!!! You could totally make this too if you get bored of your pancake/waffle🙂 I am still learning variety myself but it’s a work in progress!
      Yes maam – I will be entering that contest! Just gotta start working on something NOW since I will be running around with my head cut off in a couple weeks🙂 thanks for the push to challenge myself!!! XOXO

      Reply
  • 5. Heidi @ Food Doodles  |  January 6, 2012 at 10:18 am

    What a cool idea! I’ve never thought of mixing pumpkin in with the fruit in a crisp. And for breakfast? Awesome!

    Reply
    • 6. naturalnoshing  |  January 6, 2012 at 11:57 am

      Thanks! I love pumpkin in anything so I am always looking for different ways to use it🙂 This crisp is like tricking yourself that you are eating dessert for breakfast hehe! Now if I only were to add some chocolate, right?

      Reply
  • 7. BeyondRiceandTofu  |  January 6, 2012 at 8:27 pm

    I am also a creature of habit (and I eat a very similar lunch as you right now). I do periodically mix things up every couple of months, but then I get and stay in the same rut for a while. And actually they say that is a good habit for maintaining a healthy weight. So I say, if it works for you, keep at it! I think there are a lot of us out there – anyone else a Taurus who dislikes change?🙂
    Renee

    Reply
    • 8. naturalnoshing  |  January 7, 2012 at 5:39 pm

      I am glad to hear there are more people like me out there Renee!🙂 That’s good to know about maintaining a healthy weight. Sounds like we find what works for us and stick with it!

      Reply
  • 9. Great Deal | Lose Weight and Gain Health  |  January 7, 2012 at 2:39 pm

    […] Very inspired by a recipe from Natural Noshing I attempted to recreate her Pumpkin Blueberry Breakfast Crisp. […]

    Reply
  • 10. Lose Weight and Gain Health  |  January 7, 2012 at 2:44 pm

    I made this today and it was FAB-U-LOUS!!!!!! Thank you so much for such a brilliant idea. I am the opposite of you and try to eat as varied a diet as possible and don’t often have the same meal twice, at least not within a month. Breakfast is the meal I find hardest to make different so this recipe will really help with that. The topping was SOOOOOO tasty and I am already thinking of different combinations of filling I could use with it. Thanks again.🙂.

    Reply
    • 11. naturalnoshing  |  January 7, 2012 at 4:05 pm

      Yay! SO glad you enjoyed this! If you like variety, then this is a recipe for you!
      It’s funny how certain people prefer to eat differently everyday while others are super routine – just proof that one size doesn’t fit all plus that’s why I love people; if everyone was the same then the world would be so boring!:)

      Reply
  • 12. Grace  |  July 1, 2012 at 4:13 pm

    Love! Love! Love pumpkin and blueberries and crumb topping :0) Making this tomorrow, ok, maybe tonight :0) And like a lot of you, I too could eat the exact same thing every day. I do on most days but try to change it up a little just to make sure I am covering all the colors. One of my new favorite breakfasts is a poached egg and 1/4c egg whites poached over wilted spinach with some homemade marinara. If I have time, I will add a little polenta (make in your rice cooker and it is fool proof). Otherwise it is oatmeal, blueberries, protein powder, flax, cin and ginger. I love your recipes! Thanks so much for sharing!

    Reply

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