Blueberry Pie Overnight Oats
A delightful and nutritious breakfast that combines the flavors of blueberry pie with creamy oats, perfect for busy mornings.
Equipment
- Mixing Bowl
- Saucepan
- Containers
Ingredients
- 2 cups Old Fashioned Rolled Oats
- 1 1/2 cups Vanilla Yogurt
- 2 cups Almond or Soy Milk
- 4 tsp Cinnamon
- 1 cup Blueberries
- 1/4 cup Water
- 1 Tbsp Cornstarch
- 1/4 cup Sugar
- 1 Tbsp Lemon Juice
Instructions
- In a large bowl, mix together the rolled oats, vanilla yogurt, almond (or soy) milk, and cinnamon until well combined.
- Divide the mixture equally between five containers. Seal the containers with lids.
- In a saucepan, combine blueberries, water, cornstarch, and sugar. Stir gently to mix.
- Cook the mixture over medium heat, stirring until the blueberries release their juices and the sauce thickens (about 5-7 minutes).
- Remove from heat, stir in the lemon juice, and let cool slightly.
- Distribute the blueberry sauce evenly on top of the oats in each container.
- Seal the containers tightly and refrigerate overnight (or at least 4 hours) to allow the oats to absorb the liquid.
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Notes
Store in the refrigerator for up to 5 days. For optimal freshness, consume within the first few days.