Blueberry Muffin Overnight Oats |
---|
3 | cups | old fashioned organic oats | ||
3 | cups | almond milk | ||
1 | tablespoon | |||
2 | tablespoons | chia seeds | ||
1 | teaspoon | almond extract | ||
|
Stir everything to thoroughly combine and cover with fitted lid. Place in refrigerator and let sit overnight.
3½ | cup | organic blueberries | ||
½ | lemon zest | |||
1 | tablespoon | |||
|
Preheat oven to 350°F. Add organic blueberries, Just Date Syrup, and the zest of ½ lemon to an 8x8 baking pan. Gently mix to combine.
Roast for 20 minutes, until the organic blueberries start to burst and have a jammy consistency.
Stir, cool, then place in airtight container. Set aside. The compote can be made ahead and stored in an airtight container in the fridge until you're ready to assemble, or it can be served warm on the oats.
Spoon overnight oats into four parfait glass, then layer fresh blueberries, blueberry compote, and repeat until glasses are full.
2 | cups | unsweetened toasted shredded coconut | ||
1/2 | cup | slivered almonds, toasted | ||
drizzles | ||||
|
Top with unsweetened toasted shredded coconut, slivered almonds, and generous drizzles of Just Date Syrup.