Ever since I started my Instagram endeavour, I had posted lots of brunch recipes which I didn't include on this website. It just came to me one day that I need to include them on this website. I was scrolling thru' my Instagram account and saw all the wonderful brunch recipes; I was literally saying out loud, "why didn't I include these on my website?" So, this is the first of many to come. As similar to my Facebook endeavour back in 2014, I really didn't know what I was doing. But I am glad that I have progressed to where I am today. Without much delay, let's get started with the recipe.
Rolled Oats, 1/2 Cup
Vegan Cream Cheese, 1/4 Cup
Almond Milk, 1/4 Cup + More
Chia Seeds, 1/2 TSP
Alce Nero’s Organic Blueberry Jam, 1/4 Cup
Fresh Blueberries, 1/2 Cup
Fresh Lemon Peel Julienned, 1/2 Lemon
Maple Syrup Preferably Grade ‘A’, 1 TBSP Adjust To Preference
8oz Mug / Mason Jar
Add oats, cream cheese and milk into a mug or jar.
Add in chia seeds, Alce Nero’s blueberry jam and blueberries.
*Reserve some fresh blueberries for garnishing.*
Give it a light stir.
Cover and chill in the fridge overnight.
Next morning, stir in more milk to desired consistency.
Garnish with some more fresh blueberries and lemon peel.
*To peel the skin off the lemon, simply run a potato peeler over the lemon lightly without peeling off the white pith.*
Lastly, drizzle maple syrup over the top.