These easy homemade Blueberry Muffins Overnight Oats are for all lovers of blueberry cakes and lemon blueberry muffins! A fun and delicious dessert-inspired vegan breakfast that is easy to make ahead of time - perfect for a busy morning! Gluten-free, oilfree, Nutfree option
To make the Blueberry Compote,combine all the Blueberry Compote ingredients in a saucepan and bring to a boil. Mash the Blueberries, and continue to cook until tender and the mixture thickens a bit.
Let the mixture sit and cool.
In a separate bowl, combine the Oats, Chia Seeds, Warmed non Dairy Milk, Lemon Zest, Vanilla Extract, and 1 tbsp of sweetener of choice.
Mix and chill for 15 minutes. This will help thicken the mixture, so that it's easier to pour into your overnight jars. (If it hasn’t thickened to preference, add in 1-3 tbsp more oats and a tsp or so more chia seeds and let sit again)
Pour your compote into 2 or 3 jars, depending on the size.
Distribute your oat mixture into the jars.
Top them with Blueberries, or other berries of choice, and some chopped roasted walnuts, pecans, pumpkin seeds, hemp seeds, or chia seeds.
Chill overnight, and serve!
These Overnight Oats will keep for up to 3 days in the refrigerator.
You can use other grain flakes such as rice flakes or quinoa flakes, if you cannot find gluten-free oats.
The oat mixture can be mixed in a bowl and then transferred to serving bowls or jars, like I did, or directly mixed in a mason jar.
Use other berries to make the compote for variation