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Are you in search of a delightful and nutritious breakfast option that doubles as a satisfying snack? Look no further than Blueberry Lemon Oatmeal Pockets. These scrumptious pockets are not only easy to make but also packed with wholesome ingredients that will energize your day. Combining the tangy brightness of lemons with the sweet burst of blueberries, this recipe elevates traditional oatmeal into a portable treat perfect for busy mornings or afternoon cravings.

Blueberry Lemon Oatmeal Pockets

Start your day with a burst of flavor and nutrition with these Blueberry Lemon Oatmeal Pockets! This easy-to-make recipe combines rolled oats, fresh blueberries, and zesty lemon into delightful, portable snacks perfect for busy mornings or afternoon cravings. Packed with fiber and antioxidants, they promote heart health and improve digestion. With options for dietary preferences, these pockets are a versatile treat that everyone will love. Discover how to create these delicious bites and elevate your breakfast game!
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Ingredients
  

For the Oatmeal Dough:

2 cups rolled oats

1 cup whole wheat flour

1/2 cup almond flour

1/4 cup brown sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup milk (or your choice of plant-based milk)

1/4 cup unsweetened applesauce

1/4 cup melted coconut oil

1 teaspoon vanilla extract

Zest of 1 lemon

For the Blueberry Filling:

1 1/2 cups fresh or frozen blueberries

1/4 cup honey or maple syrup (adjust according to your sweetness preference)

1 tablespoon cornstarch

Juice of 1 lemon

1/2 teaspoon ground cinnamon (optional)

For Serving:

Powdered sugar (optional)

Extra lemon zest (for garnish)

Instructions
 

Preheat the Oven:

    Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.

      Prepare the Filling:

        In a medium saucepan set over medium heat, combine the blueberries, honey (or maple syrup), and lemon juice. Allow this mixture to cook for about 5-7 minutes, stirring gently until the blueberries begin to soften and release their juices. In a separate small bowl, create a slurry by mixing the cornstarch with 2 tablespoons of water until smooth. Stir this slurry into the simmering blueberry mixture and continue cooking, stirring frequently, until the filling thickens. Remove the saucepan from the heat and set the filling aside to cool slightly.

          Make the Oatmeal Dough:

            In a large mixing bowl, combine the rolled oats, whole wheat flour, almond flour, brown sugar, baking powder, and salt. In a separate bowl, whisk together the milk, applesauce, melted coconut oil, vanilla extract, and lemon zest until well blended. Pour the wet ingredients into the dry ingredients and stir just until everything is combined. Allow the dough to rest for approximately 10 minutes to enhance the texture.

              Assemble the Pockets:

                Lightly flour your work surface. Divide the rested dough into 8 equal portions and roll each portion into a circle roughly 1/4-inch thick. Spoon a generous tablespoon of the blueberry filling into the center of each circle. Carefully fold the dough over to create a half-moon shape, sealing the edges firmly. Use a fork to crimp the edges, ensuring that the filling remains secured while baking.

                  Bake:

                    Arrange the assembled oatmeal pockets on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until the pockets are golden brown and spring back slightly when touched.

                      Serve:

                        Once baked, remove the oatmeal pockets from the oven and allow them to cool for a few minutes. For an extra touch, dust them with powdered sugar and sprinkle additional lemon zest on top for garnish if desired. Enjoy them warm or at room temperature.

                          Prep Time, Total Time, Servings:

                            20 minutes | 50 minutes | 8 servings