Blueberry Pie Overnight Oats
Now don't let the name of this recipe fool you, its not so much a treat as a super yummy breakfast! I use the same filling as I do in my blueberry pie, but with no refined sugar. This overnight oats recipe is a little bit sweet and a little bit tart and really fun to make and eat.
Oh my gosh y'all, I created this with the same fill in my simple blueberry pie recipe and it is TO.DIE.FOR. Of course you can totally just throw in some blueberries with a standards overnight oats recipe, but going a little bit further and making the "filling" elevates these to another level. It's so quick that it's worth it in my opinion! My hubby suggested crumbling graham crackers on top - now that borders on dessert I think!
Our whole family enjoyed these, and I hope you and your little will too!
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1 cup blueberries (fresh or frozen)
1/2 cup water
1 tablespoon maple syrup
1 teaspoon vanilla
1/2 teaspoon cinnamon
juice from half a lemon
For the oats:
2 cups rolled oats
2 scoops Vital Proteins Collagen Peptides (optional)
1/3 cup chai seeds
1 cup unsweetened vanilla almond milk
1 cup whole milk plain yogurt
In a small saucepan, bring all of the filling ingredients to a rolling simmer in a small saucepan. Simmer for 10-15 minutes.
Meanwhile, combine all the dry oats ingredients in a large bowl.
When the filling is done, pour into the oats along with the remaining wet ingredients (almond milk and yogurt).
Stir everything together until combined. Keep in the refrigerator overnight to set. Will stay good in the fridge for 1 week!
Bring everything to a boil, except for the arrowroot powder. Lower the heat and simmer until the blueberry juices have released. Add arrowroot powder one tablespoon at a time until it reaches the thickness you like. I don't like it too thick, but I do like a little bit of that gooey texture for the filling.
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