As July is also #NationalBlueberryMonth, we would like to celebrate blueberries with a seasonal recipe featuring this nutrient-dense fruit and highlighting its antioxidant-rich properties.
We did not find any blueberry-based recipes in the recipe booklets, so we would ask you to create this recipe. It would be great if it could be something fresh and summer-oriented, such as a salad, a light bowl, or another refreshing seasonal dish.
Summer Blueberry Overnight Oats
Makes: 2 servings
Time: 10 minutes, plus overnight to chill
Ingredients:
- 1 cup rolled oats
- 1 cup plant based milk
- 0.5 cup plain Greek yogurt (or coconut yogurt for vegan)
- 2 tablespoons chia seeds
- 1 tablespoons maple syrup (optional)
- 0.5 teaspoons vanilla extract
- 1 cups fresh blueberries (divided)
- 2 tablespoons almond butter (for topping)
Equipment Needed: Mixing bowl, measuring cups and spoons.
Instructions:
- Mix the base: In a bowl or jar, stir together 1 cups rolled oats, 1 cups milk of choice, 0.5 cups plain Greek yogurt (or coconut yogurt for vegan), 2 tablespoons chia seeds, 1 tablespoons maple syrup (optional), and 0.5 teaspoons vanilla extract until well combined.
- Add the blueberries: Lightly mash ½ cup of the 1 cups fresh blueberries (divided) with a fork, then fold into the oat mixture for a blueberry swirl.
- Chill overnight: Divide between 2 jars. Top each with the remaining whole blueberries. Cover and refrigerate at least 2 hours or overnight.
- Top & serve: In the morning, top with 2 tablespoons almond butter (for topping) and an extra handful of blueberries. Stir in a splash of milk if needed and enjoy.
Notes:
- Keeps in the fridge for up to 4 days
