Vegan lemon blueberry oatmeal from Plant-based RD

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat up a small sauce pan and add in your frozen blueberries and maple syrup. Stir until the blueberries have released their juices and thawed. Stir in your cornstarch and continue to stir for an additional 2 minutes to help them thicken, then remove from heat. They will continue to thicken as they cool.

Step 2

Set oven to 350F. In a small bowl combine your flax seed and water and allow to gel for 5 minutes as you prepare the remaining ingredients.

Step 3

To a medium sized bowl, add in your rolled oats, quick oats, baking powder, salt and lemon zest. Give everything a good mix to combine.

Step 4

To the dry ingredients, add in the nut butter, maple syrup, lemon juice, extracts, flax egg and almond milk. Give everything another mix until everything is well combined.

Step 5

Pour the batter into a lightly greased 9-in x 9-in baking dish. Drop dollops of blueberry jam over the surface of the batter and gently swirl overtop (do not overmix).

Step 6

Place the baking dish in the oven for 40 minutes. The oats should be golden and the center of the oatmeal should appear set and firm. If jiggly, bake for an additional 5 minutes.

Step 7

As the oats cool out of the oven, prepare the yogurt drizzle by combining all the ingredients in a small bowl until smooth. When serving, pour your lemon yogurt overtop your oatmeal slice and enjoy.

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