Ingredients

The following ingredients have 2 Servings
  • 1 cup gluten free rolled oats
  • 2 teaspoons chia seeds
  • 1 cup unsweetened almond milk
  • ¼ cup + 2 tablespoons coconut cream or non-dairy vanilla yogurt*
  • 1/3 cup fresh blueberries
  • 2 teaspoons pure vanilla extract (optional, but recommended)
  • 2-4 teaspoons pure maple syrup (optional, but recommended)
  • ¼ to 1/2 cup fresh blueberries
  • 1 tablespoon chopped nuts or seeds (optional)
  • 1 tablespoon seed or nut butter (optional)

Instruction

  • Set aside three resealable mini jars. Here are the resealable glass jars that I use.
  • Add all ingredients to mini jars, leaving enough room to stir. Stir until well mixed. Or, add all ingredients to a mixing bowl for easier stirring, then pour into jars when done. Add blueberries and other toppings and seal jars.
  • Add all ingredients except toppings to a covered bowl to thicken overnight. The next day, the overnight oatmeal mixture will be thick enough to layer. Scoop and drop mixture into a jar of your choice, filling it up about 1/3 of the way. Smooth into an even layer. For the next layer, fill the jar an additional 1/3 of the way with blueberries, creating an even layer. For the last layer, fill the last 1/3 of the jar with remaining mixture. Seal jar or top with more blueberries and serve.
  • Store overnight in the refrigerator for up to 5 days. Overnight oats will become thicker as each day passes. If desired, add non-dairy milk to thin it out. Enjoy cold, or heat in the microwave in 20-second increments until warm.