Blueberry Pie Overnight Oats

In case you haven’t heard, I plan to ruthlessly overnight-oat my way through summer. Yep, made it into a verb already… and friends; you oughta overnight-oat-it along with me! This is the latest in a string of overnight oats recipes that taste completely indulgent, but- are made with clean and nourishing ingredients. Think: almond, coconut or cashew milk, coconut yogurt, fresh fruit, walnuts, hemp hearts, chia, old-fashioned rolled oats (or large flake oats) & the occasional dash of pure maple syrup, raw honey or rice malt syrup to sweeten.

It’s a simple case of: “Dear Blueberry Pie, I want you to meet overnight oats and become breakfast for the rest of my life.” It’s seriously THAT good. Also, why didn’t I meet you in college? Like, seriously… I would’ve had this every single day. It’s clean, plant-based, super budget-friendly and tastes hella good!

It has a blend of fresh and gooey blueberries that are the perfect mix! You top it with warm or cold blueberry chia sticky compote and literally has: blueberries, chia seeds, pure maple syrup, lemon & vanilla extract. It’s sort of like homemade jam, but not as thick as traditionally expected. That’s because it doesn’t contain any pectin, which is what’s commonly used to help jam achieve that gel-like consistency. I first heard about mixing chia seeds into jam as a pectin substitute from my friend Ashley over at Nourish Me Mum. She’s one of my favorite wellness bloggers as well as good personal friend of mine.

It’s funny how this blogging thing works… I’ve been lucky to surround myself with really kind & genuine people who have supported me every step of the way. And then, we meet in real life… and, surprise! They are just as nice as you expected them to be. Kinda feels like an awkward blind date every time we set up lunches or dinners when they fly into town or I go where they live.

For that nice crunch factor- I used a handful of crumbled granola and it’s the perfect accompaniment. Like, really perfect. I grated a pinch of lemon zest to elevate the flavor and aside from the maple syrup in the blueberry compote- this bowl didn’t need any additional natural sweetener or white, refined sugars. If you want to sweeten it more and do it naturally, may I suggest mashing a very ripe banana when preparing to soak the oats the night before. Works like a charm! Been doing it for my munchkins since Ethan was a baby.

Servings: 1
Time: 10 mins
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Ingredients

1/2 cup + 2 tbsp (GF) old-fashioned rolled oats (large flakes)
1/2 cup of your favorite nut milk. (I used vanilla, unsweetened almond milk)
5 tbsp of vanilla coconut yogurt
1/4 tsp pure vanilla extract
1 tbsp pure maple syrup OR rice malt syrup OR date nectar OR raw honey
1/2 cup fresh organic blueberries
1 tbsp chia seeds
1 handful of crumbled walnuts or granola (as the crumble topping)

For the blueberry chia compote/jam: ( bonus: you will have plenty of leftovers to smear on toast!) This makes about 1 cup. If you don’t want to attempt this step, simply use organic wild blueberry jam & opt for a “no sugar added” variety.

2 cups of fresh blueberries
1 heaping tsp of lemon zest
2.5 tbsp of fresh lemon juice
2 tbsp pure maple syrup
2.5 tbsp of chia seeds
1/2 tsp vanilla extract

Instructions

In a little mason jar or tup, combine all of the first set of ingredients. Mix well to ensure oats are covered in yogurt/nut milk base.
For the blueberry chia compote, throw those ingredients into a small sauce pan on medium heat. The blueberries will begin to burst & use a wooden spoon to mash them. Increase the heat to medium-high until everything comes to a boil. Cook (stirring often) for about 5-8 mins. Allow it to cool & thicken. Taste test and determine whether it needs more sweetener.
Add 1 tbsp of the blueberry chia compote into the overnight oats container & stir.
Leave the jar or tup in the fridge overnight or for at least 4 hours.
Right before serving, top with 1 tbsp fresh blueberry chia compote, more fresh blueberries & crumbled walnuts.

Superfood your oats!