When the weather begins to warm, especially now, when even the mornings seem warm, I crave something cold for breakfast. Overnight oats are the perfect solution…for so many reasons. First of all…well, there’s the oats. So full of fiber and nutrients, they leave you feeling full and satisfied. Oats are also kind of a blank slate and pair well with your favorite flavors. I do think though, that the best part of overnight oats is the ability to whip them up in less than five minutes the night before…and in the morning, you’ve got a nourishing grab-and-go breakfast waiting for you!
Most of the time, we prep our oats simply with some almond milk and nothing else. Then, in the morning, we’ll throw on some fresh fruit, a handful of nuts and maybe a sprinkling of some cinnamon. But…we are in blueberry season…and blueberries kind of make me swoon. Blueberry pie…well, my knees might get a little weak over blueberry pie. So…this just needed to happen.
I’m not sure I’ve ever loved breakfast more. Creamy, spiced oats, layered with a sweet compote of simple blueberries and a touch of pure maple. Ahhh. I’m getting hungry all over again. What makes me super happy is that this beauty is deliciously vegan, gluten-free*, and made without refined sugar. I love using Silk Unsweetened Almond Milk. It’s a great plant-based option that adds no sugar or cholesterol and is a great source of calcium. I can’t think of a better way to start the day!
- ½ cup fresh or frozen blueberries
- 1 tablespoon pure maple syrup
- ½ teaspoon fresh lemon juice
- ⅔ cup rolled oats (not instant)
- ⅔ cup unsweetened almond milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- pinch of nutmeg
- 2 tablespoons chopped toasted pecans
- In a small saucepan over medium heat, add the blueberries and maple syrup. Simmer for 8 to 10 minutes or until the berries burst a bit and the sauce slightly thickens. You can help the berries along a bit and break some up with a spoon to get them going. Add the lemon juice and remove from the heat. Set aside to cool.
- In a small bowl, combine the oats, milk, vanilla, cinnamon and nutmeg. Stir to combine.
- Using two jars, glasses or mugs, place about a quarter of the oat mixture into each. Layer with a spoonful of the blueberry compote and top with the remaining oats. Finish with more of the blueberries.
- Refrigerate the covered containers overnight. Top with the toasty pecans before serving.
*If staying gluten-free is important to you, be sure the oats you use are specifically labeled "gluten-free"
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This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
This is beautiful, and just like dessert for breakfast, which I’m all in favor of ;)
friend, this is gorgeous. I love a good dessert inside breakfast oatmeal. Perfect for summer or fall!
You are the sweetest…thank you, Lindsay! xo
I have seen a few recipes out there for overnight oats, but haven’t tried any yet Caroline. Yours looks delicious. I love blueberries and pecans, so I’ll need to give it a go!
Thanks a million, Mary Ann! I hope you love it!
This is some of my favorite photography of yours to date. So beautiful Caroline! xx
You seriously just made my entire day, Sherrie! That means the world to me! xoxoxo
Yum, this would make breakfast my favorite meal of the day. It looks like dessert but it’s good for me!
Thanks so much, Karen!