Description
A delicious and nutritious gluten-free breakfast option featuring creamy overnight oats packed with fresh blueberries, chia seeds, and almond milk. Perfect for meal prep!
Ingredients
Scale
For the Crust:
- For the Oats:
- 1 cup gluten-free rolled oats
- 1 tbsp chia seeds
- 1 cup unsweetened almond milk
- 1/2 tsp vanilla extract
- 1 tbsp maple syrup
- For the Blueberry Layer:
- 1/2 cup fresh blueberries
- 1 tsp lemon juice
- 1 tsp honey (optional)
- For Toppings:
- Extra fresh blueberries
- 1 tbsp sliced almonds
- 1 tsp coconut flakes
Instructions
1. Prepare the Crust:
- 1. In a medium bowl, combine the rolled oats, chia seeds, almond milk, vanilla extract, and maple syrup. Stir well to mix.
- 2. In a separate small bowl, mash half of the blueberries with lemon juice and honey (if using) to create a compote.
- 3. Layer the oat mixture and blueberry compote in a jar or container. Start with oats, then add a layer of compote, and repeat.
- 4. Cover and refrigerate overnight or for at least 4 hours.
- 5. Before serving, top with extra fresh blueberries, sliced almonds, and coconut flakes.
- 6. Enjoy chilled or slightly warmed.
Notes
For a vegan version, omit honey or substitute with agave syrup. Oats can be stored in the fridge for up to 3 days. Adjust sweetness to taste.