Description
A delicious and healthy overnight oats recipe with blueberry compote and almond butter.
Ingredients
Scale
- 1 cup frozen wild blueberries
- ½ tablespoon maple syrup
- ½ cup quick oats
- ½ cup non-dairy milk
- 1 tablespoon maple syrup
- 1 tablespoon almond butter
- ¼ tsp vanilla extract
- 1 serving non-dairy yogurt
- 1 portion granola or crushed cereal (see note)
Instructions
- Make the blueberry compote: Add the frozen wild blueberries and maple syrup to a small saucepan over medium heat. Let them simmer for about 5 minutes, stirring occasionally, until the berries break down and become jammy.
- Mix the oats: In a jar or bowl, combine the oats, non-dairy milk, almond butter, maple syrup, vanilla extract, and 1/2 of the blueberry compote. Stir until everything is well combined.
- Refrigerate overnight: Cover and refrigerate for at least 4 hours or overnight so the oats can thicken.
- Add toppings: Before serving, top with vegan yogurt, the remaining blueberry compote, and granola or crushed cereal (I use crushed Catalina Crunch Blueberry Muffin Protein Cereal for an extra burst of blueberry flavor). Enjoy!
Notes
- Granola can be substituted with your favorite crushed cereal.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: No-cook
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 12g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg