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A jar of blueberry overnight oats topped with walnuts and freeze-dried blueberries beside a pouch of Shire Farms organic blueberries on a wooden table
Celine | The Health Detective | Inspired by an idea from the Shire Farms team.

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.
Print Recipe Pin Recipe
Prep Time 5 minutes
Servings: 1 jar
Course: Breakfast, Snack
Cuisine: Canadian
Ingredients Method Notes

Ingredients
  

  • 1/2 cup large-flake rolled oats
  • 1/2 cup plain Greek yogurt
  • 1/2 cup milk or unsweetened fortified soy drink
  • 1 tbsp chia seeds
  • 1 tbsp ground flaxseed
  • 1/4 tsp cinnamon
  • 1/2 tsp pure vanilla extract
  • 1/4 pouch 5-7 g Shire Farms freeze-dried blueberries, plus a few extra for the top
  • 1 tbsp chopped walnuts or pumpkin seeds

Method
 

  1. Crush the blueberries lightly between your fingers or in the bag, leaving some pieces whole.
  2. In a jar or container with a lid, stir together the oats, yogurt, milk, chia, flax, cinnamon and vanilla until no dry patches remain.
  3. Fold in the crushed blueberries.
  4. Cover and refrigerate overnight, or for at least 6 hours.
  5. In the morning, stir. Add a splash of milk if it's thicker than you like.
  6. Top with walnuts or pumpkin seeds and a few whole freeze-dried berries for crunch.
    7. 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.