Criss-cross blueberry sauce



The last time I blogged, it was a stormy day. That was more than a month ago, and I’m sorry to say the weather still hasn’t changed much; we are supposed to get as much as 25 cm overnight. So despite the fact it’s officially spring, we still have awhile yet to wait for the warm sun. But that’s Alberta for you, right?

For those who are choosing to stay warm and are lazing inside today like me, take the time to try this sweet treat: the Baked Pumpkin Oatmeal Muffin with Blueberry Compote.

The muffins are made with steel-cut oats and the recipe doesn’t call for sugar, butter or flour. One thing to keep in mind is storage. These are quite moist because of the pumpkin mixture. I stored mine in a Tupperware container and they had a lot of white fuzz by the end of the week. So if you don’t have a large family consider freezing them or bringing them to work to share.

You will also want to start a day before you plan to eat these because the steel-cuts need to be soaked overnight.

Here’s what you’ll need:

  • 1 cup steel-cut oats
  • 1/2 cup oat bran
  • 1/2 cup chopped walnuts
  • 1 teaspoon allspice
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup pumpkin purée
  • 3/4 cup milk
  • 1/4 cup maple syrup (you’ll also need an additional 2 tablespoons later)
  • 2 cups frozen blueberries
  • 1/3 cup water
  • 1 teaspoon cinnamon
  • 1/2 teaspoon almond extract
  • 2 teaspoon cornstarch



  1. Soak the oats in water overnight, covered with a tea towel or cloth
  2. The next day when you’re ready to prepare them, preheat the oven to 350IMG_2896
  3. Drain oats and add place in large bowl. Add oat bran, walnuts, allspice and saltIMG_2897
  4. In a separate bowl beat eggs and mix in pumpkin, milk and two tablespoons of maple syrup. IMG_2898
  5. Add wet ingredients to dry and stirIMG_2901
  6. Grease muffin tins (approx 12). Pour in batter to rim. Bake for 20 minsIMG_2903
  7. Cool before taking muffins out of mould.

To make the compote:IMG_2906

  1. Place blueberries, water, 1/3 cup maple syrup, cinnamon and almond extract in medium saucepan.
  2. Heat on stove top on medium  and stir occasionally for 20 mins
  3. Add cornstarch to water and mix. Add the saucepan and heat for 1 min.
  4. Pour over muffins.

Fun facts for every two muffs with compote: 11g protein, 10 g fat, 50g total carbohydrates, 138 mgsodium


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