Oatmeal Lemon Bake- Healthy and Vegan

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Lemonade, lemon vinaigrette and plain old lemons, I love them all. If you like lemons as much as I do you have to make todays Oatmeal Lemon Bake. Nothing screams warm weather, tank tops and shorts like the simple tart and sweet taste of a lemon bake. With an oatmeal crust lightly sweetened with powdered sugar, this oatmeal lemon bake is tasty and filling.

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Spring is here, and so is bikini season. Therefore all of these beautiful easter desserts are literally killing me. Fortunately I have a secret weapon. Katie over at Chocolate Covered Katie works miracles turning high calorie sugar bombs into lighter, vegan and even healthy for your treats. If you are not following her blog you should be!

No one should have to go a day without a sweat treat.

The secret to today’s Oatmeal Lemon Bake is a small quantity of powdered sugar, light firm tofu and yes lemon juice. Tofu can be used in a varieties of ways, in puddings, cheesecakes and any kind of dessert with a creamy thick layer. High in protein and low in carbs tofu is a great addition for a guilt-free treat.

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I hope you enjoy this Oatmeal Lemon bake as much as I do!

Oatmeal Lemon Bake: Vegan adapted from Chocolate Covered Katie’s Healthy Lemon Squares

Crust-

1 Cup Quick Cooking Oatmeal

1/3 Cup Powdered Sugar

2 Tablespoons Vegan Margarine

2 Tablespoons Water

Lemon Layer-

Zest of 1 Lemon

2/3rd Cup Lemon Juice

1/3rd Cup Powered Sugar plus 2 Tablespoons

2 1/4 Teaspoons Cornstarch

1 Package Mori Nu Lite-Firm Tofu

Optional: Yellow Food Coloring

Directions:

1) Process all of the crust ingredients in a food processor or blender until it comes together into crumbles.

2) Pre-heat oven to 380 degrees. In a well greased springform pan press the oatmeal crust into the bottom as evenly as possible. Bake the crust for 10 minutes.

3) While the crust is cooking make the lemon filling. Add all the ingredients into your food processor or blender. (You can totally skip the cleaning on between layers!) and process until it is smooth. If you want a stronger yellow color add in a couple of drops of yellow food coloring and stir to incorporate.

4) Poor the filling on top of the half baked crust. Bake the dish for an additional 25 minutes.

5) Place your Oatmeal Lemon Bake in the fridge to set. It will need at least two hours to firm up. At this point you can add some sprinkles or more lemon zest on top to decorate.

Once it is firm you are ready to slice and serve it. Store covered in your fridge.

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DSC01192 DSC01194 After baking and sprinkling!!!

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Couldn’t stop eating it! Thank goodness its low calorie!

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What is your favorite spring time dessert?

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About rebacox

Pseudo athlete and vegan, learning to love all the imperfections in life. Follow me in my journey, training for races (a half marathon in all 50 states to be exact) and my adventures in the kitchen!
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4 Responses to Oatmeal Lemon Bake- Healthy and Vegan

  1. Reba, you’re right…this has summer all over it! I love how you did the crust with oatmeal…yummy!
    Gloria @ Simply Gloria recently posted…Puff Pastry Cinna-SwirlsMy Profile

  2. I love chocolate covered katie and all of her recipes – though I have to say, I’ve never been courageous enough to try tofu in a dessert recipe. Maybe this is the kick I need :)

    • rebacox says:

      Its really easy and if you buy light firm tofu its really low calorie. Katie suggest using the Mori-nu Tofu which comes in a box. My grocery store stocks plenty of it but I hear it can be hard to find.

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