Ingredients
- Old-fashioned rolled oats: 1/2 cup
- Milk (dairy or non-dairy): 3/4 cup
- Fresh or frozen blueberries: 1/2 cup
- Chia seeds: 1 tablespoon
- Maple syrup or honey: 1-2 teaspoons
- alcohol-free vanilla extract: 1/4 teaspoon
- Ground cinnamon: 1/8 teaspoon
Instructions
- Step 1: Combine the oats, chia seeds, maple syrup, alcohol-free vanilla extract, and cinnamon in a medium-sized jar (like a pint-sized mason jar) or a small, sealable container.
- Step 2: Pour the milk over the dry ingredients. Stir vigorously or securely seal the container and shake for 30 seconds until all the ingredients are thoroughly combined and no clumps remain at the bottom.
- Step 3: Gently fold in about two-thirds of the blueberries into the oat mixture. The remaining blueberries will be reserved for the topping later.
- Step 4: Seal the jar or container and place it in the refrigerator. Allow the oats to soak and thicken for a minimum of 4 hours, but preferably overnight.
- Step 5: Before serving, check the consistency of the oats. If they are too thick, stir in a splash of milk until the desired texture is reached. Top the oats with the remaining fresh blueberries and any desired extra toppings, such as a crumble or chopped nuts.
Notes
- Refrigerate the sealed oats for up to 3 days, making them perfect for meal prepping a few mornings in advance.
- To enjoy these oats warm, microwave the mixture (without the lid) for 45-60 seconds, stirring once, but be aware the consistency will be less rigid than when served cold.
- For an extra 'pie' texture, layer the top with crushed graham crackers or a tablespoon of finely chopped pecans right before digging in.
- If using frozen blueberries, mix them in initially as they thaw overnight, releasing more color and juice to achieve a deeper "blueberry pie" aesthetic and flavor saturation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American