This simple, make-ahead breakfast tastes like dessert, except these oats are packed with plant protein, fiber, antioxidants and made without any refined sugars! Deliciously vegan and gluten-free*!
1/2cupfresh or frozen blueberries
1tablespoonpure maple syrup
1/2teaspoonfresh lemon juice
2/3cuprolled oatsnot instant
2/3cupunsweetened almond milk
1teaspoonpure vanilla extract
2tablespoonschopped 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.
Overnight oats can keep in the refrigerator for up to five days! So, feel free to make several batches (without the added fruit) to last you through the week!*If staying gluten-free is important to you, be sure the oats you use are specifically labeled "gluten-free"
Recipe by, Caroline Hurley, Taste Love and Nourish, www.tasteloveandnourish.com