This particular breakfast is oat-based, but it is slightly different from my usual concoctions. The idea of lemon oats came to me towards the end of my morning run, and it stuck. (I think I may have lemon on my mind after seeing two vegan lemon meringue pies featured on Facebook this week!) Blueberries seemed like a logical finishing touch.
This doesn't have to be made in a parfait-style dish, but if you have one...I highly recommend it. Sometimes the little things really make a difference, and parfait dishes, to me, radiate fanciness. Eating parfait oats and drinking coffee, post-13km run and pre-leisurely Saturday, really does make a great start to a weekend.
Lemon and blueberry oat parfait
This breakfast could also serve as a healthy dessert or snack
Vegan and wheat free; gluten free if using gluten free oats
1/2 cup rolled oats
3/4 to 1 cup non-dairy milk of choice (depending on how long you plan to soak your oats and how creamy you like them)
1 tsp chia seeds
1/2 tsp cinnamon
1/2 tsp cinnamon
2 tsp lemon juice
Blueberries, for layering and topping (at least 1/2 a cup)
Optional sweetener (e.g., 1-2 tsp maple syrup or agave, or a few drops of liquid stevia)
In a bowl, combine the oats, milk, chia seeds, cinnamon and sweetener if using. Refrigerate for at least an hour or overnight.
When the oats have thickened up, add the lemon juice and stir through. Spoon half of the oat mixture into a parfait glass, add blueberries, add the remaining oat mix, and then top with additional blueberries. (If serving in a bowl, just add blueberries to the bowl of oats.)
This might remain in the 'simple breakfast' category, but it is simple with a side of fancy. It may even have (temporarily) stopped my vegan lemon meringue pie obsession...
Submitted to Ricki's Wellness Weekend, Healthy Vegan Friday and Vegan Mondays.
What are your favourite breakfasts and/or breakfast routines?