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Crunchy Blueberry and Ginger Oatmeal Frozen Maple Mousse

By The GreenPan Kitchen Team

Richly sweet pure maple syrup combined with ginger, blueberry and warming spices make this light as air frozen mousse the perfect winter dessert.  Paired with a deliciously crisp Purely Elizabeth Oatmeal crumble, this easy recipe is full of flavors and textures you’re sure to love! 

Crunchy Blueberry and Ginger Oatmeal Frozen Maple Mousse

Yields: 4-6 servings

Time: 10 minutes prep, 25 minutes cooking, 2 to 4 hours freezing



For the Purely Elizabeth Blueberry Flax Superfood Oatmeal crumble:

  • 3 tablespoons unsalted butter
  • 1 tablespoon honey
  • 2 (1.52 oz) packets Purely Elizabeth Blueberry Flax Superfood Oatmeal
  • 3 tablespoons all-purpose gluten-free flour
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg (freshly ground preferred)
  • Pinch of kosher salt, to taste
  • 1/4 cup roughly chopped candied ginger, plus more for garnish

For the maple mouse:

  • ¾ cup pure maple syrup
  • ½ teaspoon ground cardamom
  • 1 cinnamon stick
  • 3 room temperature eggs, separated
  • 1 tablespoon coconut sugar
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups heavy whipping cream, cold
  • 1 teaspoon pure vanilla extract or vanilla bean paste



  1. Preheat the oven to 350° F. Place a 10” GreenPan nonstick skillet on the stovetop over medium heat and add in the butter.  Once the butter is melted take the skillet off the heat and stir in the honey until evenly combined, followed by all the remaining ingredients except the candied ginger.  Once the crumble mixture is evenly combined, spread it out in one even layer on the bottom of the skillet and transfer to the oven.  Bake for 12-15 minutes, stirring half way through the time, until the crumble well browned and starting to crisp slightly.  Transfer the skillet to a wire rack and allow the crumble to cool to room temperature (it will finish crisping as it cools).  


  1. In a small GreenPan saucepan stir to combine the maple syrup and cardamom and drop in the cinnamon stick. Place the saucepan on the stovetop over medium-low heat and bring to a simmer, then remove from the heat and discard the cinnamon stick. 


  1. In a small heatproof mixing bowl, whisk the egg yolks, sugar and salt until the yolks have become a pale yellow in color, thickened and increased in volume. While constantly whisking quite fast, slowly drizzle in half of the warm maple syrup to temper the egg yolks.  While again whisking quickly, transfer the tempered egg yolk mixture back into the saucepan to combine it with the remaining maple syrup.  Place the saucepan back on the stovetop over medium low heat and cook, stirring regularly, for 3 to 4 minutes or until the mixture is thick enough to coat the back of a spoon.  Immediately transfer the maple mixture out of the saucepan and into a large mixing bowl, then transfer to the refrigerator to fully cool.  (If you notice any bits of eggs in your finished maple mixture after cooking, strain through a fine mesh strainer before cooling.)



  1. Once the maple mixture is cool, whip the egg whites in a mixing bowl (or using a stand mixer on high speed with the whisk attachment) until they are firm and hold stiff peaks. In a separate bowl (or if using a stand mixer, transfer the egg whites to a new bowl and reuse the mixer), whip the heavy cream and vanilla to stiff peaks. 



  1. Using a flat silicone spatula, gently fold 1/3 of the whipped heavy cream into the maple mixture until evenly combined. Repeat with the second third, and then finally the last third – taking care to fold as gently as possible to keep as much air in the whipped cream as you can.  Gently fold in the whipped egg whites, again being as gentle as possible, until no white streaks remain. 



  1. Fold in at least half of the Purely Elizabeth Blueberry Flax Superfood Oatmeal crumble (reserving some for garnish) along with the candied ginger. Transfer the mousse into a shallow baking dish, place plastic wrap directly on the surface of the mousse and freeze for 3 to 4 hours, or until set to your preferred texture.  To serve garnish with more of the reserved crumble and additional candied ginger if desired. 




If you’d like, pasteurized eggs or egg whites can be used for this recipe.  The egg whites will take a bit longer to whip, and will be a bit less firm, but you can add 1/4 teaspoon cream of tartar to help strengthen them!


To set the mousse more quickly (and for easy serving) divide it into 4 to 6 individual ramekins or glasses before putting it into the freezer.       


If candied ginger isn’t your favorite, feel free to leave it out!  The mousse is delicious either way.  (If you leave it out, we recommend folding in an equal amount of thawed previously frozen blueberries instead!) 

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