This is one of my favourite brunch recipes, which was surprisingly easy to veganize, with the addition of cornstarch and oat milk to substitute for the eggs and dairy milk! The blueberries are cooked with maple syrup until they pop and thicken, which adds a tangy sweetness. The coconut yoghurt adds some creaminess, and the toasted pecans add a lovely nutty crunch.
This is a really adaptable recipe, you could use raspberries or blackberries instead of blueberries, and you could use walnuts, pistachios, or hazelnuts instead of pecans. You could also of course use your favourite milk, almond milk would work just as well. This is the perfect veganuary brunch!