Blueberry Overnight Oatmeal

 This is one of our all time favorite breakfasts. Spend a few minutes assembling the mason jars one night, I make four at once. Then you have breakfast for two mornings. We eat these cold, but you could heat them in the microwave if you prefer warm/hot. The recipe is for one jar; add the ingredients listed to each jar you make.

• 1/2 cup old-fashioned oats
• 1/4 cup plant milk
• 1/2 cup water
• 1 tablespoon chia seeds
• 1/2 tablespoon maple syrup
• 1/4 teaspoon cinnamon
• 1/8 teaspoon vanilla extract
• 1/2 cup blueberries (mine were frozen, they thaw overnight in the frig)

Place all the ingredients, except blueberries in the jars. Start with oats.

Then add the remained of the ingredients.

Give it a good stir. Make sure  you get those chia seeds stirred up well or you will have clumps of seeds in the morning.

Top with the frozen blueberries.

Cover with lids. Place in the frig overnight. Stir the next morning. You may need to add more liquid.

Enjoy!!!1

Overnight Oats with Peanut Butter & Blueberries

We really enjoy overnight oats. Make them the day before, put them in the frig and just take out and eat the next morning. You could heat these up I suppose, but we never do. I have several different ones that I make and these are one of our favorites. I normally don't eat bananas but I can have a 1/2 of a smashed banana in this breakfast dish. The ingredients below make one pint mason jar.

• 1/2 cup rolled oats
• 1 tablespoon chia seeds
• 1/2 small banana, mashed
• 1 tablespoon peanut butter (buy peanut butter that has no added ingredients)
• 3/4 cup plant-based milk
• 1/2 teaspoon cinnamon
• 1/2 cup frozen blueberries

Add all of the ingredients, except for the blueberries to your mason jar.

Give it all a good stir. Be sure those chia seeds aren't clumped up.

Top with blueberries. Don't stir.

Screw on the lid to the jar and place in the frig for breakfast tomorrow. You can actually make 3 days worth and they'll keep fine.

Enjoy!

Blueberry Cheese Pie

I didn't get a pic of the finished pie or a slice of it. Sorry, this pie has to be refrigerator for an hour or so before you can cut it and I just forgot to take the pic!!! It's delicious and messy and you need to make one!!! Trust me.

• 1 deep dish vegan pie crust
• 2 cups fresh or frozen blueberries
• 1/2 cup sugar
• 1 tablespoon flour
• 1 teblespoon cornstarch
• dash of cinnamon
• dash of lemon juice
• 5 ounces vegan cream cheese, softened (I love Tofutti)
• 1/2 teaspoon vanilla
• 1 flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water)
• 1/4 cup vegan milk

Mash a few of the blueberries to make some juice and mix with sugar, flour, cornstarch, lemon juice and cinnamon. 

Spoon this mixture into a unbaked pie shell.

Bake at 405F for 20 minutes. While pie is baking beat cream cheese, vanilla, egg and milk. Pour this mixture over the pie.

Lower the oven to 350F and bake for 45 minutes. You may need to put foil around the crust if it starts to get too brown.  Yummy!!!!

Whole Grain Blueberry Muffins

I have a lot of blueberries in the freezer from this season. I am also trying to use up a lot of the stuff in my freezer since it IS hurricane season. We love blueberries and these muffins (I made in regular sized muffin tins) could be made in mini-muffin tins or mini bundt tins. These beauties are great for breakfast, snacks or treats.

• 2 cups whole wheat flour
• 1/2 cup all-purpose flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 4 tablespoons Earth Balance, softened
• 1 cup sugar
• zest of one large lemon
• 2 flax-eggs (1 flax egg = 1T flax seed meal mixed with 3 T warm water)
• 2 teaspoons vanilla extract
• 1 cup non-dairy yogurt
• 1-1/2 cups fresh or frozen blueberries

Whisk together the flours, baking powder, baking soda, and salt in a medium bowl. Set aside.

Cream together the Earth Balance and sugar in a large mixing bowl until light and fluffy and almost white in color.

Add the lemon zest and cream a little longer. Scrape the sides and bottom of the bowl as needed.

Add the flax eggs, beating well. Add the vanilla and beat to incorporate.

Add the yogurt and the flour mixture, alternating, beginning and ending with the flour mixture, in 2 and 3 additions respectively. Mix on low speed to incorporate after each addition. Scrape the sides and bottom of the bowl as needed.

Gently fold in the blueberries.

Preheat the oven to 400 F. Grease your pan. Scoop the batter into the prepared pans, dividing the batter evenly.

Bake the muffins until a cake tester inserted in the center comes out clean, 15-18 minutes (check at 15). Remove from the oven and allow the cakes to cool in the pan for 5 minutes, then turn them out onto a rack to finish cooling.

Blueberry Banana Bread

Over the weekend I did a lot of cooking and somehow not much picture taking so that I could add to this blog. I did manage to make this Blueberry Banana Bread to have something a little on the sweet side around the house. You can make this with whatever flour you wish, but I wanted to also make it a little more healthy and opted for whole wheat flour.  This bread can be eaten for breakfast, as a snack or I guess you could sprinkle with powdered sugar and/or syrup and use as a dessert.

• 3 large bananas***
• 2 tablespoons of lemon juice
• 1/3 cup of almond milk
• 1/2 cup of agave nectar
• 2 cups whole wheat flour
• 3/4 teaspoon baking powder 
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup of blueberries or a few more to taste

***The reason my bananas are black is that they were frozen. I take over ripe bananas and toss them in the freezer. When you want bread just put them on a plate for 30 minutes or so til they thaw enough to use.

Preheat the oven to 350 degrees, grease a loaf pan. Mash your bananas well with a fork. It's okay if there are some small lumps.

Mix the milk and half the lemon juice and let it stand to make vegan buttermilk. To the mashed bananas add the remaining lemon juice, milk/buttermilk and agave nectar. Stir well.

In a separate bowl, combine the dry ingredients, stir well.

Toss the blueberries with 1 tablespoon flour. This will keep them from sinking to the bottom of the pan while baking.

Mix the dry ingredients into the wet ingredients. Fold in the blueberries.

Spread into the loaf pan.

  Bake for 50-60 minutes until brown and well-risen.

Cool on a wire rack. This is delicious served warm.

Enjoy!!

Blueberry Coffeecake with Almond Streusel

I found this recipe in my Cooking Light magazine and wanted to make it vegan. I scored a great deal on blueberries over the summer and have about 10 pounds in the freezer. This was a delicious coffeecake, not overly sweet. The only thing I'd do different next time is double the streusel ingredients. My favorite part of  a coffee cake is the crumb topping, regardless of what it's made of. So, do yourself a favor and double those ingredients so you have a nice layer of streusel.

• 2 cups unbleached all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups frozen blueberries (unthawed)
• 1/3 cup packed brown sugar
• 1/4 cup old-fashioned rolled oats
• 2 tablespoons sliced almonds
• 1 tablespoon unbleached all-purpose flour
• 1/4 teaspoon ground cinnamon
• 2 tablespoons Earth Balance margarine, melted
• 3/4 cup granulated sugar
• 1/4 cup Earth Balance margarine, softened
• 2 tablespoons canola oil
• 1 flax-seed meal egg, (1 tablespoon flax-seed meal + 3 tablespoons warm water, lightly beate)
• 1 cup non-dairy milk (I used Almond Breeze, Vanilla) + 1 Tablespoon apple cider vinegar (stir together and let sit)
• 2 teaspoons grated lemon rind
• 1 tablespoon fresh lemon juice
• Cooking spray

 

Preheat oven to 375°.

Combine flour and next 3 ingredients (through salt), stirring with a whisk.

Remove 2 tablespoons flour mixture; sprinkle over blueberries, tossing to coat.

Combine brown sugar and next 4 ingredients (through cinnamon) in a medium bowl.

Drizzle with 2 tablespoons melted butter; toss to combine.

Place granulated sugar, 1/4 cup butter, and oil in a large bowl; beat with a mixer at medium speed until blended (about 2 minutes).

Add flax egg; beat well.

Add flour mixture and faux buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Stir in rind and juice.

Spoon half of batter into a 9-inch square light-colored metal baking pan coated with cooking spray (do not use a dark or nonstick pan). I used a 9x9 amber glass pan.

Sprinkle evenly with 1 cup blueberry mixture.

Spoon remaining batter over blueberries.

Sprinkle evenly with remaining 1 cup blueberry mixture.

Sprinkle with brown sugar mixture.

Bake at 375° for 45 minutes or until a wooden pick inserted in center comes out clean.

Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack. 

 

Enjoy!!!!