Monday, 10 March 2014

Goin' Vegan...For Breakfast

While I am far from vegan or vegetarian, I find myself eating less and less meat, sometimes even forgoing a carnivorous meal for days on end. Typically, I eat oatmeal for breakfast, have salads or a vegetarian dish for lunch and dinner could be a split pea soup or a tofu stir-fry. I have become more used to having vegetables as the forefront of my meal rather than a side and I like it that way.   

Although I'm not opposed to eating meat, I have shifted towards a more plant-based diet. Not only is it generally healthier but it's usually cheaper too.  I also find that it allows me to get creative and try new ingredients to cook with. I most recently tried tempeh which is an excellent source of protein and fiber (and it's vegan).  

I came across this recipe recently and it looked too good to pass up (I also was getting very tired of my daily oatmeal + peanut butter mix).  This recipe initially contained dairy and egg but I decided to do some experimenting and create a vegan version of this breakfast.  These mini cakes are great to prepare over the weekend, keep them in the freezer and have them warmed up and ready in under a minute on a hectic weekday morning.  See the recipe below!

Mini Blueberry Oatmeal Cakes 
makes 12 mini cakes, serving size is 2 cakes


2 1/2 cups old-fashioned rolled oats
1 1/2 cups plain soy milk
1 Tbsp flax seed mixed with 3 Tbsp water 
1/4 cup maple syrup
2 Tbsp canola oil
1 tsp vanilla extract
1 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
3/4 cup blueberries


1.  Mix together the oats and the milk, cover and place in the fridge to let sit for around 8-12 hours until the oats soak up almost all the liquid 

2. Preheat the over to 375 F and either spray the muffin tin with cooking spray or use  muffin liners.  

3. Combine all the other ingredients except the blueberries into the oats until well incorporated.  Divide the mixture between 12 muffin cups (around 1/4 cup per muffin cup) and top with 1 Tbsp blueberries

4. Bake the cakes for 25-30 minutes until they are springy to the touch.  Cool for 10 minutes in the pan before removing and eating warm.  

*If planning on freezing, allow the cakes to cool completely then placing in a freeze-safe bag. To warm up, reheat in the microwave for around 45 seconds.
* To make this non-vegan, simply switch out the soy milk for a low-fat milk and the flax seed for 1 egg lightly beaten.