Vegan Lemon Oatmeal is a quick and easy hot breakfast with sweet and tart flavors from Meyer lemons. Add toasted nuts and coconut flakes for extra texture.
Cuisine dairy-free, vegan
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
Author Stephanie McKercher, RDN
2 ¼cupsvanilla almond milkor milk of choice
1tablespoongrated Meyer lemon peel(see note)
1tablespoonMeyer lemon juice(see note)
Optional for serving:
Nuts(such as almonds and pecans), toasted if desired (see note)
Coconut flakes,toasted if desired (see note)
Vanilla almond milkor milk of choice
Cook almond milk, grated lemon peel, lemon juice, ginger, oats, ground flaxseeds, and salt in a saucepan over low-medium heat. Cook 10 minutes, stirring occasionally, or until oats are softened. Cook longer if you prefer a thicker consistency. Remove from heat and allow to cool for a minute.
Transfer to bowls and top with maple syrup, lemon peel, chopped nuts, coconut, and additional almond milk if desired.
Store in an airtight container and refrigerate up to 1 week.
Use any type of lemon for this recipe. Meyer lemons have a slightly sweeter flavor than regular lemons. Free free to adjust the amount of maple syrup as needed for desired sweetness. To toast the nuts and coconut flakes: Preheat the oven to 350 degrees Fahrenheit and spread the nuts on a baking sheet. Spread the coconut flakes on a separate baking sheet. Transfer baking sheets to the oven and bake 6 minutes, or until golden and aromatic. Watch the nuts and coconut flakes closely at the end to prevent burning.
This recipe originally appeared on GratefulGrazer.com.