Ingredients
Fruit
- 1/2 cup fresh or frozen blueberries + more for serving
Grains
- 1/2 cup rolled oats (gluten-free, if needed)
Liquids
- 1/2 cup unsweetened almond milk + more for serving
- About 1/4 cup water (for cooking blueberries)
Seeds and Sweeteners
- 1 tablespoon chia seeds
- Stevia or other preferred sweetener, to taste
Spices and Flavorings
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla bean paste
Instructions
- Cook Blueberries: In a small saucepan over medium heat, cook the blueberries with about 1/4 cup of water until most of the blueberries have burst and released their juices. You can mash the berries as much or as little as you prefer to create a chunky or smooth mixture.
- Combine Ingredients: In a mason jar or similar container, mix together the cooked blueberries, rolled oats, unsweetened almond milk, chia seeds, cinnamon, vanilla bean paste, and your choice of sweetener until well combined.
- Refrigerate Overnight: Cover the container and refrigerate the mixture for at least 4 hours, or up to 3 days. This soaking time allows the oats and chia seeds to soften and absorb the flavors.
- Serve: Before serving, you can let the oatmeal sit at room temperature for about 20 minutes to take the chill off. Add additional almond milk, fresh blueberries, crunchy peanut butter, or extra sweetener if desired. For a warm version, microwave the oatmeal for about one minute before enjoying.
Notes
- Using gluten-free rolled oats makes this recipe suitable for gluten-intolerant individuals.
- Adjust sweetness to your preference with stevia or another preferred sweetener.
- Feel free to substitute almond milk with any plant-based or dairy milk.
- This oatmeal can be prepared up to 3 days in advance for convenience.
- Microwaving is optional; the oatmeal is delicious both cold and warm.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
