Looking for a substitution for blueberry lemon muffins with intact grains and without the processed ingredients? A bowl of vegan blueberry lemon oatmeal is just the ticket. Citrusy and delicious, this quick breakfast recipe is also very easy to make. Watch how to make it step by step in this video:
Ingredients for the Steel-Cut Oatmeal
I prefer using steel-cut oatmeal or groats for most recipes. Compared to rolled or instant oatmeal, these varieties provide a more creamy and pleasant texture. Even the nutrition values of these less-processed oat varieties are different. Check out this study that compared particle size vs. the glycemic index of different types of oats.
Oat groats and steel-cut oatmeal also hold for longer in the refrigerator-- that's why we make a huge batch every weekend to then enjoy it throughout the week. This brings me to the next point...toppings. Eating the same variety day in day out will get boring in no time.
This lemon blueberry recipe is the most refreshing one I've ever tasted.
For the Oatmeal Base:
- 2 cups steel-cut oatmeal
- 4 cups plant milk*
- 2 cups water
- pinch of salt
Mix-ins per 1.5 Cups of Oatmeal Base:
- 1.5 teaspoon lemon zest
- 2 tablespoon flax seeds, ground
- ⅓ cup dried apricot, chopped
- 1 cup blueberries*, fresh or frozen
- optional: coconut yogurt & poppy seed to serve
How to Make Steel-Cut Vegan Blueberry Lemon Oatmeal
To Make the Oatmeal Base:
- Add the steel-cut oatmeal to a large pot on medium heat and toast for a few minutes, stirring frequently, until fragrant and light golden brown.
- Add in the liquids and the salt, and bring to a boil. Immediately turn down the heat and simmer for 25 minutes. At this stage, the texture will be creamy but still have a bite to it. If you prefer it to be creamier, simmer for another 5-10 minutes.
- Let it rest for at least 5 minutes before serving.
- Save in the refrigerator for up to a week, or in the freezer in individual boxes for up to three months.
To Make the Vegan Blueberry Lemon Oatmeal:
- Add 1.5 cups of the oatmeal base into a bowl, and mix in the lemon zest and the ground flax seeds. Add in the dried apricots and mix once more.
- Serve with blueberries and other desired toppings. I love plant yogurt and poppy seeds on this one.
I usually use soymilk from fresh tofu stores or by the brands Silk and Westsoy. For an even richer texture, use canned coconut milk.
You may use any kind of blueberries, but I especially love this recipe with the smaller, "wild" variety. The frozen ones at Trader Joe's are divine.
I recommend adding all the toppings immediately before enjoying this oatmeal.
Looking for Other Oatmeal Mix-in Varieties?
Don’t forget to let me know in the comments if you make this recipe!Print