Description
A delicious and healthy breakfast option made with rolled oats, chia seeds, blueberries, and Greek yogurt.
Ingredients
Scale
- ½ cup rolled oats (look for certified gluten-free if you eat GF)
- ½ Tbsp chia seeds
- ½ cup blueberries
- ½ cup unsweetened almond milk
- ¼ cup nonfat vanilla Greek yogurt
- 1 Tbsp maple syrup
- ½ tsp vanilla extract
- 1 Tbsp low fat cream cheese
- ½ cup blueberries
- ½ tsp chia seeds
- squeeze of lemon juice
Instructions
- Make the blueberry cheesecake “milk”. In a blender or food processor, blend your favorite milk, Greek yogurt, vanilla extract, maple syrup, cream cheese, and half the blueberries (¼ cup). Set aside.
- In a mason jar or other container with a lid, combine rolled oats with chia seeds and remaining blueberries (¼ cup). Pour the blueberry cheesecake “milk” on top. Give it a good stir.
- Cover and refrigerate overnight or at least for 4 hours to let the oats soak.
- Make blueberry compote topping (optional). Heat blueberries in a skillet on medium heat for ~5-7 minutes. Mash the fruit a bit to let them release some juice. Remove from heat and add chia seeds and fresh lemon juice. Add on top of the oat mixture.
Notes
- Can be prepared a day in advance for a quick breakfast option.
- Adjust sweetness by adding more or less maple syrup according to taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 250
- Sugar: 8g
- Sodium: 125mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 5mg