Blueberry Walnut Overnight Oats
Method
Mix the base: In a large bowl, combine the oats, chia seeds, cinnamon and salt. Add the soy milk, Greek yogurt, almond butter, maple syrup and vanilla.
Add the berries: Gently fold in half of the blueberries and half of the chopped walnuts. The berries will release some of their colour overnight, creating beautiful purple swirls.
Chill: Divide the mixture between two jars or containers. Cover and refrigerate for at least 6 hours, preferably overnight, until thick and creamy.
Finish: In the morning, stir gently. Add a splash of soy milk if the oats are too thick.
Top: Finish with the remaining blueberries, walnuts, pumpkin seeds and lemon zest. Serve chilled or allow to stand at room temperature for a few minutes.
Vegan option: Replace the Greek yogurt with 150 g thick unsweetened soy yogurt. All other ingredients are naturally vegan. These overnight oats taste like blueberry cheesecake crossed with a walnut breakfast crumble. Greek yogurt and soy milk provide protein, while chia, oats and walnuts deliver fibre and satisfying healthy fats. Best of all, breakfast is ready before you wake up.
Nutrition Facts
Per serving
