Blueberry Buckwheat Pumpkin Breakfast Bake

Happy autumn to you, readers! It *is* a happy autumn. A perfect autumn. September and October stayed relatively warm-ish, which put me in a more accepting place when November hit us with more frigid air, especially since it was accompanied by lovely sprinkles of snow.

To fully enjoy this chilly, grey morning, I decided to make a buckwheat pumpkin breakfast bake. As usual, I just grabbed what I had around and created a bowl that looked like this (all ingredients pictured, minus the almond milk):


2 T canned organic pumpkin

1/4 c oats

1 T buckwheat flour

1/2 very ripe banana, smashed

1 T blueberries

2 t cinnamon

1/2 t baking soda

1 t flax seed

1/2 T almond milk

1/2 t maple extract (or vanilla)

Mix all your dry ingredients. Add the wet. Mix. Scoop into a lined or greased ramekin. Heat in 425 degree oven for about 15 minutes, or until cooked all the way through.

Of course I added a dollop–(I have such a fondness for that word; “dollop”)–of almond butter to top it off.

Muy bien!

As I savoured this lovely dish, I listened to one of my favorite songs for the month of November. Hope you enjoy it too:


I’m submitting this recipe to Wellness Weekend and Healthy Vegan Friday!

6 thoughts on “Blueberry Buckwheat Pumpkin Breakfast Bake

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