Maple-Blueberry Overnight Oatmeal
Breakfast and Brunch / Porridge / Recipes with Maple Syrup / Snacks / Yogurt and Parfaits
Metric
Imperial
Ingredients
MAPLE-BLUEBERRY COMPOTE
- 1 1/2 cup frozen blueberries*
- 2 tbsp maple syrup, preferably amber syrup for its rich flavour
- Zest and juice of 1/2 lemon
- 1 tbsp chia or camelina seeds
MAPLE OATMEAL
- 1 1/3 cup plain yogurt
- 1 cup milk
- 2 tbsp maple syrup, preferably amber syrup for its rich flavour
- 3 tbsp almond butter
- 1 cup oats, either whole grain or quick cook
- 3 tbsp hemp seeds (optional)
Method
MAPLE-BLUEBERRY COMPOTE
- Combine the blueberries, maple syrup, lemon zest and juice in a small saucepan. Cook 4 – 5 minutes over medium heat, roughly crushing the berries with a spoon or potato masher. Add the chia or camelina seeds. Stir, remove from heat, and set aside.
MAPLE OATMEAL
- In a bowl, combine the yogurt, milk, maple syrup, almond butter, oats, and hemp seeds.
ASSEMBLE
- Divide the compote among three or four glass jars, then top with the oatmeal mixture. Garnish with more blueberries if desired. Place in fridge overnight.
* Feel free to switch out the blueberries for strawberries, raspberries, haskap berries, or even mango.
REFRIGERATION: At least 8 hours
KEEPS FOR: 5 days in the fridge. Do not freeze.
Save time and effort in the morning by preparing breakfast the night before! Oats absorb the liquid while you sleep, swelling into a perfectly creamy texture by the time you waken. Think of the advantages:
• No Cooking: The fridge “prepares” your oatmeal.
• No Waiting: Just open the fridge. Breakfast is served!
• Lovely Texture: All-night soaking delivers an oatmeal that’s creamier than instant.
• Convenient: In a hurry to get out the door? Grab it and go!
• Filling: Satisfy your hunger with fibre-rich oats that help serve your morning energy needs.
The Quebec Maple Syrup Producers is not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
