Lemony.

Let’s talk school lunches. Now’s a good time. It’s summer, there’s COVID and I’m not packing any, as of late. I do not like making school lunches. Just to clarify – it’s not because I don’t want to make my kids their lunches, it is because they always seem so boring! I have these grand ideas of the lunches I’m going to prepare for my kids. Think dips for the veggies, homemade treats, gourmet sandwiches, fresh salads, etc. Then reality hits and the morning comes and the rushing begins. The last thing I feel like doing is coming up with creative and grand lunch ideas! Instead, my kids get a boring sandwich (sometimes just crackers), some veggies, fruit and a small treat. Yum.

Here’s where this recipe saves the day. A recipe for soaked oats with lemon zest and lemon curd, and fresh fruit. The lemon curd and oats are prepared in advance, so it’s just a matter of assembly – super easy to do in the morning. While most people eat soaked oats for breakfast, which is a great idea, this recipe has become a fan favourite for my high schooler’s lunch. It’s brilliant. She’s eating a delicious meal, I don’t feel like a boring mom and dare I say, it gets me excited about packing her lunch. Now I just need to work on the other two. Oh wait! -I still have time for that. It’s summer!

The key to the oats is the lemon zest that gets included, when soaked overnight. It adds the best flavour, in an unexpected way. The creamy lemon curd, in this case vegan, adds a smooth texture to the oats. Slices of fresh fruit, be it strawberries, blueberries or any other variety of your choice makes this a healthy breakfast, lunch or snack.

Soaked Overnight Oats with Lemon Zest and Lemon Curd

Yields: 4 small bowls

Lemon Curd

Ingredients:

Juice of 3 lemons

Zest of 1 lemon

1 cup non-dairy milk (I used almond milk, but coconut milk is terrific)

2 tablespoons of maple syrup

3 tablespoons cornstarch

1/2 teaspoon vanilla

Directions:

1. In a medium saucepan, add the lemon juice, zest, non-dairy milk and cornstarch.
2. Bring the mixture to a light bowl and whisk until it thickens (5-10 minutes) on medium heat.
3. Remove from heat and stir in the vanilla
4. Set aside to cool.

Soaked Oats

Ingredients

3 cups oats

2 tablespoons chia seeds

Zest of two lemons

1/2 cup coconut flakes, unsweetened

1 tablespoon maple syrup

Enough non-dairy milk to lightly cover oats

(Note: this is a personal preference. We like our oats more on the dry side)

1/2 cup sliced strawberries, blueberries, etc

Directions:

In a large bowl, mix together oats, chia seeds, coconut, maple syrup and non-dairy milk. Mix well and add more milk, if consistency is too dry. Cover and put the oats in the fridge, overnight. Alternatively, you could let the oats sit for 20 minutes.

Assembly:

In small bowls add two heaping spoonfuls of the oats.

Layer with the lemon curd, about two spoonfuls.

Added sliced strawberries, or fruit of choice.

Repear with oats, lemon curd and fruit.

Top with some granola.

Drizzle with some maple syrup.