It's taken me a while to master weekday breakfasts. I've read countless lists of the best morning meals, whether that be freezer-friendly pancakes or the best on-the-go options. And you can count on me to click on all sorts of buzzy articles like "one pot of oatmeal that will last you all week."
Thank goodness I discovered overnight oats. I make five of these flavorful jars on Sunday, and pull one out Monday-Friday. Because you eat them cold, they're almost more like cereal—but with a heartier texture and healthier ingredient list.
My favorite combination is blueberry and chia seeds. As the chia seeds soak in the almond milk overnight, they begin to plump up and become chia seed pudding. This sits atop the creamy chilled oats, resulting in a two-layer breakfast that's full of flavor and texture.
And then come the blueberries, which makes the dish stand out. I've recently become obsessed with using freeze-dried fruit, because I like the dimension it adds to the oats. The almond milk re-hydrates them as they soak overnight, resulting in a delightful texture and gorgeous purple hue. However, fresh or frozen blueberries are fabulous as well!
Blueberry Chia Overnight Oats
- 1/2 cup rolled oats
- 1 tablespoon chia seeds
- 3/4 cup unsweetened almond milk (plain or vanilla)
- handful of fresh, frozen, or freeze-dried blueberries
Place the oats in a small jar or glass container, then top with the chia seeds. Pour in the almond milk and sprinkle the blueberries on top. Place the lid on the jar and refrigerate overnight. Pull it out in the morning, and enjoy! Drizzle with honey if you prefer your oats on the sweeter side.
Recipe inspired by Green Kitchen Travels.