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.
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 tsp lemon zest
- 2 tbsp flax seeds, ground
- 1/3 cup dried apricot, chopped
- 1 cup blueberries*, fresh or frozen
- optional: coconut yogurt & poppy seed to serve
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 Lemon Blueberry 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.