Ingredients
- 1 cup blueberries
- 2 tbsp water
- 1 cup rolled oats
- 2 tbsp chia seeds
- 1/2 tsp cinnamon
- 2 tbsp almond butter
- 2 tbsp maple syrup
- 1 cup almond milk
- 1/2 cup whipped cottage cheese (sub plain greek yogurt)
- 1 tsp vanilla
- toppings: granola, greek yogurt
Instructions
- In a small saucepan, heat blueberries and water over medium heat. Using a fork or potato masher, crush once starting to burst until puree/sauce forms. Turn off heat and let cool at least 10 minutes.
- In a large bowl, add oats, chia seeds, and cinnamon. Mix until well combined.
- Add in almond butter, maple syrup, almond milk, cottage cheese, and vanilla. Stir until all combined.
- Mix in half of the blueberry mixture and refrigerate at least 4 hours or overnight.
- In the morning, top with yogurt, remaining blueberry syrup, and granola. Store in fridge for up to 5 days. I like to store in mason jars.
Category: breakfast, meal prep
Method: no bake
Cuisine: American
