Over the weekend, I was talking to a friend who I hadn’t seen in a while. She was asking how the “vegan thing” was going and I was commenting on how much more energy I have now. Looking back on the past week, it’s crazy how much I’ve managed to get done. So much more than I ever used to. I wish I was disciplined enough to keep a journal. It would be interesting to take a look back at a few years ago. To compare notes on how I felt then compared to now. It’s easy to forget. People ask me all the time if I plan on sticking with this. It’s been over a year and right now, and I see no reason not to. Not to get all kooky, but I’m a believer in the many ways that a plant-based diet can serve as medicine to our bodies and our minds. Don’t knock it ’til ya try it!
The other thing people ask me all the time (besides inquiring about my protein and calcium sources) is “What do you eat?” Now I admit, where we live, it’s challenging to eat out (unless we go to Grand Rapids, which has quite a few options). But as far as eating at home, there are about a billion options if you’re willing to make the time. Often, I just refer people to my blog. There, that’s what I eat. Things like Blueberry-Oat Breakfast Squares, which are both vegan and gluten-free. And delicious and filling, too.
While this recipe’s original title is Blueberry-Oat Bars, I re-named it because a) to me, a bar should be utensil-free (which this is not) and b) this screams breakfast. It would make a great brunch-time baby/bridal shower menu item. Or if you want to serve it for dessert, add more sweetener and/or a scoop of vegan vanilla ice cream with each square. Don’t mistake this for a blueberry crisp, though. It doesn’t have a crunchy/crispy texture… it’s more of a baked oatmeal texture. All you really need to know, though, is that it tastes great.
If you’re like anything like Hubs, this recipe won’t be sweet enough for you. To me, the mildly sweet flavor is perfect for breakfast. Refer to the directions for ways to make it sweeter if that is your preference.
You’ll want to use an 8″ square pan for this recipe. Any bigger and you won’t have enough batter for the two crust layers. Any smaller and the crust layers will be too thick and the blueberry filling will get lost. For snack-size, cut 16 squares. For a hearty breakfast-size, cut 9 squares. Oh, and definitely serve this warm! It’s okay served cold, but it’s much, much better served warm.
By the way, I found this recipe on Susan Voisin’s very popular blog, FatFree Vegan Kitchen. Susan is a rockstar. She lost over 100 pounds when she went vegan and learned how to cook without added fat. Her blog is an EXCELLENT resource for healthy, oil-free vegan recipes. Plus she includes the nutritional info, too! If you’ve searched for vegan recipes on the web, you’re likely already familiar with FatFree Vegan Kitchen. If you’re new to vegan cooking/baking, go check it out–you’ll find tons of great recipes.
What’s your favorite vegan breakfast food?