A nutritious and satisfying breakfast that requires minimal effort, bringing the delightful taste of blueberry pie right to your breakfast table.
Ingredients
Scale:
1 cup rolled oats (gluten-free if needed)
1 tablespoon chia seeds
1 teaspoon cinnamon
1 tablespoon maple syrup or honey (to taste)
1 cup unsweetened almond milk (or any plant-based milk)
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
2 tablespoons Greek yogurt (or a vegan alternative)
1 tablespoon crushed walnuts or pecans (optional)
Extra maple syrup or honey for drizzling (optional)
Instructions
In a medium-sized mixing bowl, combine the rolled oats, chia seeds, cinnamon, and maple syrup. Stir until evenly mixed, ensuring no clumps remain.
Pour in the almond milk and vanilla extract. Mix well to ensure that the oats are fully coated in the liquid.
Gently fold in the blueberries, reserving a few for topping later.
Divide the mixture evenly into two jars or airtight containers.
Seal the jars tightly and place them in the refrigerator. Allow the oats to soak overnight, or for at least 4-6 hours.
In the morning, give the oats a good stir. Top with the reserved blueberries, a dollop of Greek yogurt, crushed nuts, and an extra drizzle of maple syrup if desired.
