Description
A delicious and nutritious gluten-free breakfast option featuring creamy overnight oats packed with fresh blueberries and wholesome ingredients. Perfect for meal prep!
Ingredients
Scale
For the Crust:
- For the oats:
- 1 cup gluten-free rolled oats
- 1 cup unsweetened almond milk (or milk of choice)
- 1 tablespoon chia seeds
- 1 tablespoon maple syrup (or honey)
- 1/2 teaspoon vanilla extract
- For the blueberry layer:
- 1/2 cup fresh blueberries
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup
- For topping:
- Extra blueberries
- Sliced almonds
- Drizzle of almond butter
Instructions
1. Prepare the Crust:
- 1. In a medium bowl, mix together the oats, almond milk, chia seeds, maple syrup, and vanilla extract until well combined.
- 2. In a separate small bowl, gently mash half the blueberries with lemon juice and maple syrup to create a compote.
- 3. Layer the oat mixture and blueberry compote in a jar or container, alternating between the two.
- 4. Cover and refrigerate overnight or for at least 4 hours.
- 5. Before serving, top with remaining fresh blueberries, sliced almonds, and a drizzle of almond butter.
Notes
For a vegan version, use maple syrup instead of honey. Oats can be heated for 30-60 seconds if preferred warm. Store in the refrigerator for up to 3 days.