Vegetarian Lemon Curd Oats
Vegan and vegetarian lemon curd is so easy to make and you'll simply top your overnight oats with it for a healthy, flavorful breakfast.
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Servings: 4
Calories: 362kcal
Ingredients
- 1 14-ounce can full-fat coconut milk
- 3 tablespoons lemon zest
- 1/2 cup + 1 tablespoon freshly squeezed lemon juice
- 3 tablespoons cornstarch
- 3 tablespoons maple syrup
- 1 pinch saffron
- 2 cups whole rolled oats
- 4 cups unsweetened almond or soy milk
Instructions
- Combine the coconut milk and the lemon zest in a small saucepan and whisk together.
- In a small mixing bowl, add the lemon juice and the cornstarch and whisk to thoroughly dissolve.
- Use a spatula to add the lemon juice mixture to the coconut cream mixture and stir. Add the maple syrup and saffron and whisk again until well combined.
- Place the saucepan over medium heat and bring to a low bubble, whisking often. It will start getting thick after 4-8 minutes. Use a rubber spatula for stirring to ensure the curd isn’t sticking to the bottom or sides of the pan.
- Once the mixture thickens and is more of a ‘sauce’ texture, remove the saucepan from the heat to taste and adjust flavors as needed - adding more lemon zest or maple syrup. I like the lemon curd to be tart.
- Let it rest for 15 minutes, then whisk the mixture once more and transfer to a glass bowl and cover.
- Refrigerate the lemon curd for 5-6 hours (or overnight) until it is completely chilled and set.
- While chilling the lemon curd, combine the oats and the almond or soy milk and chill for the same period of time in the refrigerator.
- Serve by layering the oats and the lemon curd, topping with additional lemon zest, chopped fruit, nuts, or coconut flakes as desired.
Notes
Lemon curd also goes well on pancakes or waffles or as a topping on baked goods like cookies or scones.
Nutrition
Serving: 1cup | Calories: 362kcal | Carbohydrates: 43g | Protein: 13g | Fat: 16g
Tried this recipe?Mention @champagnenutrition