4 Serving
Breakfast
Blueberry Muffin Overnight Oats
with Vanilla Yogurt
Fluffy blueberry muffins with sugar-encrusted tops, sweet berries, and a hint of vanilla are a classic comfort breakfast. We deconstructed these beloved treats in these blueberry-studded overnight oats. Vanilla yogurt and sparkling turbinado sugar turn ho-hum oats into an elegant breakfast parfait.
SERVINGS
PREP & COOK TIME
5 min
CALORIES
330
FAT
6g
CARBOHYDRATES
63g
PROTEIN
7g
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INGREDIENTS
- 2 tsp ground cinnamon
- 2 tbsp maple syrup
- 1/2 cup dried blueberries
- 2 cup gluten-free rolled oats
- 5.3 oz Forager Project® Organic Dairy-free Cashewmilk Vanilla Yogurt
- 2 tsp turbinado sugar
- Salt*
- 2 cup non-dairy milk*
- *Not included
- For full ingredient list, see Nutrition.
Allergens: tree nuts (cashew), tree nuts (coconut)
SERVINGS
PREP & COOK TIME
5 min
CALORIES
330
FAT
6g
CARBOHYDRATES
63g
PROTEIN
7g
Get Recipes Delivered
INSTRUCTIONS
1
Prepare the overnight oats
Whisk non-dairy milk, cinnamon, maple syrup, and a pinch of salt in large bowl or container with lid. Stir in blueberries and oats. Cover and refrigerate oats overnight or for at least 8 hours.
2
Serve
Divide overnight oats between 4 serving dishes. Top with vanilla yogurt and sugar.
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