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Blueberry Steel-Cut Oats with Lemon Poppy Seed Cream

By: Chef James Rohrbacher


by 22 members

G - BOMBS

Category: Breakfast

Tag:  Athletic/Higher caloric

This oatmeal is almost too good to be healthy. The lovely lemon cream makes it seem downright decadent.

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  • Recipe
  • My Notes
  • Nutrition Facts
  • Ratings & Comments (10)
8

Ingredients

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8 pitted medjool dates or 16 deglet noor dates, soaked in hot water for 1/2 hour
3 cups water
2 cups steel-cut oats
10 ounces frozen wild blueberries, thawed
1 tablespoon ground chia or flax seed
1 teaspoon cinnamon
1 tablespoon alcohol-free vanilla extract
1 cup raw cashews, soaked overnight
1 lemon, juiced, or to taste
2 organic lemons, zested
2 tablespoons poppy seeds
2 pints fresh blueberries

Instructions:

To make the oats:
Bring water to a boil. Drain the dates and add the soaking water to the pot along with the oats. Simmer for about 20 minutes, stirring occasionally.

Meanwhile, in a high-powered blender, puree the frozen blueberries, flax or chia seeds, 4of the medjool or 8 of the deglet dates, cinnamon and vanilla until very smooth. Pour into the oats about 5 minutes before the end of the cooking time. After the oats are done, remove from heat and let cool for 20 minutes.

To make the lemon poppy seed cream:
Drain the cashews, reserving the soaking water. In a high-powered blender, puree the cashews, the remaining 4 medjool or 8 deglet dates, the lemon juice and the zest until very smooth, adding some soaking liquid from the cashews as needed for a consistency similar to whipped cream. Taste for sweetness and lemon and adjust. Remove to a bowl and stir in the poppy seeds. Cover and refrigerate until needed.

To serve, spoon some oats into a bowl and top with fresh blueberries and a dollop of lemon poppy seed cream.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 8

Per Serving:

Calories 315
Protein 7 g
Carbohydrates 53 g
Total Fat 10.8 g
Saturated Fat 1.8 g
Cholesterol 0 mg
Sodium 8 mg
Fiber 7.9 g
Beta-Carotene 55 ug
Vitamin C 11 mg
Calcium 71 mg
Iron 6.9 mg
Folate 18 ug
Magnesium 82 mg
Zinc 1.5 mg
Selenium 4.1 ug

My Rating: 
(click on a star to select your rating)

whoster69

07/18/2017 01:29 AM

Rated this recipe:

I liked the taste of this recipe.  It was a bit too sweet for my tastes but good and filling.  I wish they wouldn't use the word cream in the name.  There is no cream in it.  

Reply

Shesteepstea

04/05/2016 03:23 PM

Rated this recipe:

Just made this and it was yummy. Of course, I didn't exactly follow the directions. I made the oatmeal and cooked it with the spices and added sunflower seeds. I added frozen blubes at the end. But the cashew cream ... really raving about that! I forgot to add the dates and it was still delish A hit for me!!
Reply

ValerieT

08/05/2013 10:04 PM

Rated this recipe:

I used the cream as a dressing on top of romaine lettuce leaves and blueberries. The dressing was thinned and I loved it. I tried this at the San Diego immersion and now make it at home.
Reply

Sandi

07/20/2013 02:18 PM

Rated this recipe:

I used a mix of berries/cherries instead of just blueberries. The poppy seed cream is heavenly.
Reply

k0diakb34r12

04/19/2013 11:26 AM

Rated this recipe:

What a decadent breakfast! It was a little bit of work to get it assembled but it was like heaven in our mouths. It makes a lot of leftovers too so it is more than worth the effort.
Reply

Mds319

04/14/2013 08:54 AM

Rated this recipe:

Just made this recipe for breakfast. Very tasty! Loved the lemon poppy seed cream! A keeper
Reply

charliebearhugs

02/27/2013 10:50 PM

Rated this recipe:

I pureed the oats again with the blueberries after they were cooked. This gave it a more pudding like texture. Pretty good recipe. I had a small portion as an after dinner treat.
Reply

amdyckman

02/27/2013 10:55 AM

Rated this recipe:

It's seemed almost too good to be healthy. Deeeelish!
Reply

NadaaTaiyab

12/22/2012 11:37 AM

Rated this recipe: (no rating)

I just made it. The poppy seed cashew sauce is sublime. Pretty easy. Lemon zest not necessary. I used less dates and much more cinnamon. Mmmmm.
Reply
This comment was last edited on 12/22/2012 11:38 AM

Itsbabs

12/15/2012 10:57 PM

Rated this recipe:

I tried this for breakfast at the San Francisco Immersion and it was wonderful. I was very surprised on how good it was. I'm going to try to make it at home.
Reply