Many of us grew up with a pot of porridge on the stove, stirred by someone who loved us, maybe with a spoonful of brown sugar melting on top. This is that same comfort, made the night before and built to keep you steady until lunch.
The freeze-dried blueberries are the quiet hero. Crushed into the oats, they soften overnight, release their colour and sweeten the whole jar. No added sugar needed.
Blueberry Overnight Oats
A make-ahead breakfast with freeze-dried blueberries that soften overnight and turn the jar a deep violet. Protein, fibre and no added sugar to keep you steady until lunch. Inspired by an idea from the Shire Farms team.
Ingredients
Method
- Crush the blueberries lightly between your fingers or in the bag, leaving some pieces whole.
- In a jar or container with a lid, stir together the oats, yogurt, milk, chia, flax, cinnamon and vanilla until no dry patches remain.
- Fold in the crushed blueberries.
- Cover and refrigerate overnight, or for at least 6 hours.
- In the morning, stir. Add a splash of milk if it's thicker than you like.
- Top with walnuts or pumpkin seeds and a few whole freeze-dried berries for crunch.
Eat it cold, or warm it gently for a minute if a cold breakfast doesn't appeal on a November morning. It keeps in the fridge for up to 3 days, so you can make a few jars at once.
Notes
Swaps
- Dairy-free: use unsweetened coconut or soy yogurt and a fortified soy drink. Soy has the most protein of the plant options.
- Gluten-free: use oats labelled gluten-free.
- No freeze-dried berries on hand: stir in 1/2 cup frozen wild blueberries straight from the freezer. They thaw overnight.
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