4 Serving Breakfast

Blueberry Muffin Overnight Oats

Name: Blueberry Muffin Overnight Oats with Vanilla Yogurt
Prep time: 5 min
Total time: 5 min
Yield: 4
Ingredients: 2 tsp ground cinnamon; 2 tbsp maple syrup; 1/2 cup dried blueberries; 2 cup gluten-free rolled oats; 5.3 oz Forager Project® Organic Dairy-free Cashewmilk Vanilla Yogurt; 2 tsp turbinado sugar; 2 cup non-dairy milk*; *Not included; For full ingredient list, see Nutrition.

with Vanilla Yogurt

Fluffy blueberry muffins with sugar-encrusted tops, sweet berries, and a hint of vanilla are a classic comfort breakfast. We deconstructed these beloved treats in these blueberry-studded overnight oats. Vanilla yogurt and sparkling turbinado sugar turn ho-hum oats into an elegant breakfast parfait.

Gluten-Free <600 Calories Soy-Free Chef's Choice Low Sodium

Cook Time

4 Servings | 5 min

Nutrition (per serving)

CALORIES

330

FAT

CARBOHYDRATES

63g

PROTEIN

View Full Nutrition Label

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INGREDIENTS

2 tsp ground cinnamon
2 tbsp maple syrup
1/2 cup dried blueberries
2 cup gluten-free rolled oats
5.3 oz Forager Project® Organic Dairy-free Cashewmilk Vanilla Yogurt
2 tsp turbinado sugar
2 cup non-dairy milk*

Allergens: tree nuts (cashew, coconut)

Cook Time

4 Servings | 5 min

Nutrition (per serving)

CALORIES

330

FAT

CARBOHYDRATES

63g

PROTEIN

View Full Nutrition Label

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Get Recipes Delivered

INSTRUCTIONS

Whisk non-dairy milk, cinnamon, maple syrup, and a pinch of salt in large bowl or container with lid. Stir in blueberries and oats. Cover and refrigerate oats overnight or for at least 8 hours.

Divide overnight oats between 4 serving dishes. Top with vanilla yogurt and sugar.

5 Mins / 400 Calories