Blueberry and Almond Overnight Oatmeal

Call it porridge or call it oatmeal, this classic breakfast is a great start to the day. Not only is it filling and packed with heart-healthy soluble fiber, oatmeal serves as a blank canvas for so many toppings. Since no one wants a piping hot breakfast in the summer, here’s an overnight, no-cook version that is perfect for warm weather. Instead of cooking, simply soak the oats in milk overnight. They’ll plump up, lose their coarse texture, and become creamy. I like to serve with antioxidant-rich blueberries, which give the breakfast a pop of color and sweet flavor.

Blueberry and Almond Overnight Oatmeal

1 cup old-fashioned oats
1 cup low-fat milk, almond milk or soy milk
1/8 teaspoon ground cinnamon
1/2 cup fresh blueberries
1 medium banana
1/4 cup toasted sliced or slivered almonds
Drizzle maple syrup or honey

Yield: 2 servings

1. In a medium bowl or reusable food container, stir together the oats, milk and cinnamon. Cover and leave in the refrigerator overnight.
2. Spoon the mixture into serving bowls and top with the blueberries and sliced bananas. Sprinkle the almonds on top and drizzle with maple syrup or honey.


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