Elevate your breakfast game with this scrumptious Vegan Lemon Blueberry Baked Oats dish, blending the tangy zest of lemon with the sweet burst of blueberries. Perfect for a cozy morning or a nutritious start to your day, this recipe is simple to prepare and packed with wholesome ingredients designed to keep you fuller for longer!
Vegan Lemon Blueberry Baked Oats
Ingredients1x2x3x
- 2 ripe bananas mashed
- 1 cup (240 ml) unsweetened plant milk
- ¼ cup (60 ml) smooth peanut butter
- ¼ cup (60 ml) maple syrup
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ¼ cup (50 grams) Chia seeds
- 1 cup (90 grams) whole rolled oats
- 1 cup (90 grams) Oat flour (made by blending 1 cup of rolled oats to a fine powder)
- 1 cup (148 grams) blueberries, fresh or frozen
- 1 lemon zested and juiced
Optional additions:
- 1 cup (120 grams) chopped walnuts or pecans
- ½ cup (90 grams) dark chocolate chips
Instructions
- Oven Preparation: Start by preheating your oven to 350°F (175°C). Lightly grease an 8×8-inch (20×20 cm) baking dish or one of a similar size.
- Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas with plant milk, smooth peanut butter, maple syrup, and the juice and zest of one lemon. Stir well.
- Incorporate Dry Ingredients: To the wet mixture, whisk in the baking powder and sea salt until thoroughly combined. Gently fold in the whole rolled oats and oat flour, followed by the blueberries, ensuring they are evenly distributed throughout the mixture.
- Prepare for Baking: Transfer the batter into the greased baking dish, smoothing the top to create an even layer. If using, sprinkle the optional chopped walnuts or pecans and dark chocolate chips over the mixture. Add an extra layer of blueberries for a burst of flavor and color.
- Bake to Perfection: Place the dish in the preheated oven and bake for 40 to 50 minutes. The baked oats are ready when the top is golden and crisp, and the center has set.
- Cool and Serve : Allow the Lemon Blueberry Baked Oats to cool in the dish for about 10 minutes before slicing. This resting period helps the oats to set, making them easier to cut and serve.
- Serve topped with some plant-based yogurt and an extra drizzle of nut butter.
Nutrition
The perfectly light and delicious vegan blueberry cookies to bake! They are SO easy to make and come together in under 30 minutes. It’s my favorite way to use up any leftover frozen blueberries lying around in my freezer! They are perfectly soft on the inside and crunchy on the outside.
Other cookies from the blog:
- Vegan Cardamom Chocolate Chip Cookies
- Cardamom Snickerdoodle Cookies
- Tahini chocolate chip cookies
Vegan Blueberry Cookies
Ingredients1x2x3x
- 1 cup all-purpose flour 126 grams
- ½ teaspoon baking powder
- A small dash of salt
- ⅓ cup unsalted vegan butter, at room temperature 80 grams
- ⅓ cup granulated sugar 80 grams
- ⅓ cup heaped frozen blueberries 70 grams
Instructions
- Oven Preparation: First, set your oven to preheat at 400°F (200°C).
- Mix Dry Ingredients: In a small mixing bowl, combine the flour, baking powder, and salt with a manual whisk.
- Soften Blueberries: Soften the blueberries by warming them for about 30 seconds in the microwave on a high setting or for 2-3 minutes on a medium flame if using a stovetop. You should get an until they resemble a jam-like consistency.
- Give the blueberries a couple of minutes to cool down after heating.
- Blend Butter and Sugar: With an electric or stand mixer, blend the vegan butter and sugar together until the mixture becomes fluffy and noticeably lighter in color.
- Incorporate Blueberries: Add the cooled blueberries to the mixture of butter and sugar. Blend at a high speed to blend the blueberries into the mix (It’s okay if the blueberries get mashed in the process, it will impart a beautiful blue hue to the final cookies).
- Create the Cookie Dough: Slowly mix the dry ingredients with the wet ones, stirring until a cohesive dough is formed.
- Chill Dough: Place it in the freezer for about 30 minutes to firm up before rolling it into 12-14 individual balls. You can use an ice cream scoop to scoop out each cookie dough ball instead.
- Baking: Arrange the dough balls on a cookie sheet and bake at the preheated temperature for 10-13 minutes, or until you notice a slight browning around the edges and top. You can continue to bake for another 3-4 minutes if you prefer crunchier cookies or stick to 10 minutes if you prefer soft cookies.
- Cool and serve: Allow the cookies to cool on tray first and then on a rack for at least 10-15 minutes before enjoying them.
- Enjoy these delightful Vegan Blueberry Cookies with a glass of plant-based milk or just by themselves!
Nutrition
Try this Lebanese dish made with Lentils, Rice and asparagus, also known as Mujadara. This is a simple yet hearty dish that is packed with flavor and nutrition.
This recipe is super delicious, and easy to make, pretty cost-effective, and incredibly healthy. It is made with simple ingredients like lentils, rice, caramelized onions, and a blend of spices. You can easily find these ingredients in your pantry. Give this recipe a try and enjoy a taste of Middle Eastern cuisine in the comfort of your own home.
In Indian cuisine, there are similar dishes that share some similarities with Mujadara in terms of ingredients and preparation methods. One such dish is “ Khichdi ” or Khichadi made with lentils and rice. Khichadi or khichdi is a perfect option for a satisfying and nutritious meal as well. Khichdi is a traditional Indian ‘comfort’ food made by cooking rice and lentils together with spices. While the basic recipe for Khichdi consists of rice, lentils (usually moong dal or split yellow lentils), and spices like cumin, turmeric, and ginger, variations exist across different regions of India.
Mujadara or Mujaddara
Mujadara or Mujaddara is a dish consisting of cooked lentils together with groats (hulled grain broken into fragments larger than grits), rice, and garnished with sautéed caramelized onions. Mujadara has historic roots in the Middle East, specifically in the Levantine region, which comprises Palestine, Syria, Jordan, and Lebanon today. It has been an integral part of Mediterranean cuisine for generations and is still loved today.
The process of preparing this dish is easy, which makes it a great option for busy weeknights or lazy weekends. The combination of lentils and rice provides a good source of plant-based protein, fiber, and essential nutrients, making it a wholesome and filling meal. The caramelized onions add a rich and sweet flavor, elevating the dish to a whole new level. Add a pop of seasonal flavor with asparagus. Let’s dive right into the instructions and ingredients list.
Ingredients for Mujadara Recipe with Asparagus
- ½ cup (118 ml) olive oil
- 2 large yellow onions, thinly sliced
- 4 ½ cups (1.06 liters) water
- 2 cups (400 grams) brown or green lentils, rinsed and drained
- 1 teaspoon (5 grams) salt
- 1 cup (200 grams) long-grain white rice, rinsed
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground red chili (optional)
- 6-7 stalks of asparagus, trimmed and diced in about 2.5 cm or 1 inch pieces
Substitute List
- Olive Oil (118 ml): Canola oil Vegetable oil Sunflower oil
- Yellow Onions (2 large, thinly sliced): White onions Red onions Shallots
- Long-Grain White Rice (1 cup or 200 grams, rinsed): Basmati rice
- Ground Cumin (2 teaspoons): Cumin seeds (lightly toasted and ground at home) Garam masala (less quantity as it’s a blend)
- Ground Red Chili (1 teaspoon, optional): Cayenne pepper or Paprika or Red pepper flakes
Instructions to make the recipe
- Place rice in a bowl, cover with cold water, and let it soak.
- Heat olive oil in a large pot over high heat. Add thinly sliced onions and cook until deeply browned and crispy, about 20 minutes. Transfer onions to a paper towel-lined plate to crisp further as they cool.
- Rinse lentils and place them in a pot with 1.06 liters of water. Bring to a boil, then simmer covered for 15 minutes.
- Drain soaked rice and rinse under cold water. Add rice to the pot with lentils. Stir in salt, ground cumin, ground coriander, and ground red chili (if using).
Coriander powder
- Clean the asparagus and cut into small pieces. Place diced asparagus on top of rice and lentil mixture.
- Cover the pot and cook undisturbed for 15 minutes. Remove the pot from heat and let it rest, covered, for an additional 5 minutes. Use a fork to fluff and mix rice and lentils together.
- Distribute crispy onions over the prepared mujadara. Serve warm, optionally accompanied by labneh or cucumber yogurt sauce.
Storage and Freezing Mujadara:
Storing Mujadara:
Before storing Mujadara, ensure it has cooled completely. Then, transfer it to an airtight container or sealable plastic bag. Refrigerate the Mujadara, where it can be stored for up to 3-4 days.
Freezing Mujadara:
To freeze Mujadara, first, allow it to cool completely to room temperature. Portion it into smaller serving-sized portions, if desired, for easier thawing and reheating. Place the portions in freezer-safe containers or heavy-duty freezer bags, removing as much air as possible before sealing to prevent freezer burn.
When storing Mujadara or any dish containing rice in the refrigerator, it’s important to avoid keeping the rice for too long. Rice tends to dry out and lose its texture and flavor over time when stored in the fridge for an extended period. To maintain the quality of the rice in your Mujadara, it’s best to consume it within 3-4 days of refrigeration. If you have leftover Mujadara that you don’t plan to consume within this timeframe, consider freezing it instead of keeping it in the fridge.
- Brown Rice Khichdi
- Roasted Mung Daal/Lentils
- Daal Tadka
- Spinach Daal/Lentils
Mujadara with Asparagus: Lebanese Lentils and Rice Recipe
Ingredients1x2x3x
- ½ cup Olive oil 118 ml
- 2 Yellow onions large and thinly sliced
- 4 ½ cups Water 1.06 litres
- 2 cups Brown or green lentils 400 grams | rinsed and drained
- 1 teaspoon Salt 5 grams
- 1 cup long-grain white rice 200 grams | long grain, rinsed
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground red chili optional
- 6-7 Asparagus trimmed and diced in about 2.5 cm or 1 inch pieces
Instructions
- Place rice in a bowl, cover with cold water, and let it soak.
- Heat olive oil in a large pot over high heat. Add thinly sliced onions and cook until deeply browned and crispy, about 20 minutes.
- Transfer onions to a paper towel-lined plate to crisp further as they cool.
- Rinse lentils and place them in a pot with 1.06 liters of water. Bring to a boil, then simmer covered for 15 minutes.
- Drain soaked rice and rinse under cold water. Add rice to the pot with lentils. Stir in salt, ground cumin, ground coriander, and ground red chili (if using).
- Place diced asparagus on top of rice and lentils mixture. Cover the pot and cook undisturbed for 15 minutes.
- Remove pot from heat and let it rest, covered, for an additional 5 minutes. Use a fork to fluff and mix rice and lentils together.
- Distribute crispy onions over the prepared mujadara.
- Serve warm, optionally accompanied by labneh or cucumber yogurt sauce.
Nutrition
Vegan Lemon Blueberry Baked Oats
Ingredients1x2x3x
- 2 ripe bananas mashed
- 1 cup (240 ml) unsweetened plant milk
- ¼ cup (60 ml) smooth peanut butter
- ¼ cup (60 ml) maple syrup
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ¼ cup (50 grams) Chia seeds
- 1 cup (90 grams) whole rolled oats
- 1 cup (90 grams) Oat flour (made by blending 1 cup of rolled oats to a fine powder)
- 1 cup (148 grams) blueberries, fresh or frozen
- 1 lemon zested and juiced
Optional additions:
- 1 cup (120 grams) chopped walnuts or pecans
- ½ cup (90 grams) dark chocolate chips
Instructions
- Oven Preparation: Start by preheating your oven to 350°F (175°C). Lightly grease an 8x8-inch (20x20 cm) baking dish or one of a similar size.
- Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas with plant milk, smooth peanut butter, maple syrup, and the juice and zest of one lemon. Stir well.
- Incorporate Dry Ingredients: To the wet mixture, whisk in the baking powder and sea salt until thoroughly combined. Gently fold in the whole rolled oats and oat flour, followed by the blueberries, ensuring they are evenly distributed throughout the mixture.
- Prepare for Baking: Transfer the batter into the greased baking dish, smoothing the top to create an even layer. If using, sprinkle the optional chopped walnuts or pecans and dark chocolate chips over the mixture. Add an extra layer of blueberries for a burst of flavor and color.
- Bake to Perfection: Place the dish in the preheated oven and bake for 40 to 50 minutes. The baked oats are ready when the top is golden and crisp, and the center has set.
- Cool and Serve : Allow the Lemon Blueberry Baked Oats to cool in the dish for about 10 minutes before slicing. This resting period helps the oats to set, making them easier to cut and serve.
- Serve topped with some plant-based yogurt and an extra drizzle of nut butter.
