Blueberry Overnight Oats with Almond Milk
Cook Time:
15
Minutes
Difficulty:
Easy
Serves Up To:
2
Servings
Nutrition Information
| Total Fat | 6.6 g |
|---|---|
| Cholesterol | 15.0 mg |
| Sodium | 138.1 mg |
| Potassium | 176.4 mg |
| Total Carbohydrates | 42.4 g |
|---|---|
| Dietary Fiber | 7.4 g |
| Sugars | 9.3 g |
| Protein | 14.9 g |
Ingredients
- 1 cup old fashioned oats (not instant)
- 1½ cups Almond Breeze Unsweetened Vanilla Almondmilk
- 4 Tablespoons vanilla protein powder
- ½ cup fresh blueberries (plus more for topping)
- ½ Tablespoon chia seeds
- 1 teaspoon vanilla extract
- 1 Tablespoon oat flour
- 1 Tablespoon organic cane sugar
- ½ Tablespoon coconut oil; melted
- 1 Tablespoons sliced almonds
- ¼ teaspoon cinnamon
Directions
- 1
Place ingredients for cobbler (oats, almondmilk, almond protein powder, blueberries, chia seeds and vanilla extract) in a container and stir until well combined. Seal with a lid and place in the fridge overnight.
- 2
Prepare the crumble topping by combining oat flour, cane sugar, coconut oil, sliced almonds, and cinnamon in a small bowl. Set aside. (This can be done the night before as well.)
- 3
Bring out of the fridge in the morning and stir. You'll notice that the protein powder, oats and chia seeds soak up a lot of the liquid so you may want to add a little more almond milk before serving. Portion overnight oats into two containers, top each with the crumble topping and a few extra blueberries. Enjoy!
Made with these products:
Courtesy of: Eating Bird Food
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