Description
Rolled oats, chia seeds, and oat milk yield thick overnight oats that are topped with delicious macerated lemon basil blueberries. This vegan and gluten free breakfast recipe doesn’t require any cooking and comes together with less than 10 ingredients!
Ingredients
- 1 cup rolled oats
- 1 1/2 tbsp chia seeds
- pinch of salt
- 1 cup of oat milk or other non-dairy milk
- 1 1/2 cups blueberries
- 2 tbsp granulated sugar
- 1 tsp lemon zest
- 1 tsp lemon juice
- 1 tbsp minced lemon basil or regular basil
- 4–6 tbsp plain vegan yogurt for serving
Instructions
The night before you’d like to enjoy your oats, stir together the rolled oats, chia seeds, salt, and oat milk in a bowl or a pint jar. Cover this mixture and set it in the fridge to thicken overnight.
Put the blueberries in a bowl along with the lemon zest, lemon juice, and sugar. Mash up about a third or a half of the berries with a fork until you begin to see some blueberry juices, then stir in the basil. Allow the blueberry mixture to sit out at room temperature for about 30 minutes, making sure to stir every 10 minutes. Cover the blueberry mixture and place it in the fridge to rest overnight.
When you’re ready to serve your oats, stir in the plain vegan yogurt, then top it with some of the macerated lemon basil blueberries and enjoy!
This makes 2-3 servings. Make sure to enjoy your oats and blueberries within 3-4 days.
Notes
- You can use regular sweet basil instead of lemon basil. I used lemon basil since I have a lot of it in my garden!
- Feel free to use any non dairy milk you like here. I tend to prefer oat milk or cashew milk.
- Make sure to factor in the time to allow everything to rest in the fridge overnight!
- Prep Time: 30 minutes
- Category: breakfast