Breakfast is the most important meal of the day. Make the most of that meal with these delicious blueberry-packed overnight oats.
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Serves
7
Jumbo Oat
Milk
Lemon Zest
Greek Yoghurt
Frozen Blueberries
Apple
For The Blueberry Base:
Frozen Blueberries
Honey
For The Topping:
Flaked Almond
Hazelnut
Ground Cinnamon
Honey
Serves
7
Jumbo Oat
Milk
Lemon Zest
Greek Yoghurt
Frozen Blueberries
Apple
For The Blueberry Base:
Frozen Blueberries
Honey
For The Topping:
Flaked Almond
Hazelnut
Ground Cinnamon
Honey
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Step 1.
Roughly chop the nuts and place them into a dry frying pan. Place onto medium heat and toast, stirring often, until golden, 5-8 mins. Tip half into a bowl and stir the honey and the rest of the topping ingredients through. Store in an airtight container at room temperature.
Step 2.
In the empty pan, make the base: Tip in the frozen blueberries and honey on medium heat and stir until the blueberries have defrosted. Remove from the heat and let it cool down.
Step 3.
Add the oats and remaining frozen blueberries into the bowl with the nuts. Coarsely grate the apple into the mixture and stir through the lemon zest, milk, and yoghurt. Season with as much honey as you’d like, and a pinch of salt
Step 4.
Share the blueberry coulis into jars and ladle the oat mixture on top. Cover and refrigerate overnight so the oats can soften. Once ready to eat, serve the blueberry pots with the toasted nuts.
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