Blueberry Pecan Overnight Oats
Posted on July 4, 2011 | 2 Comments
Overnight oats are my favorite summertime breakfast. They are cold, hearty, and flavorful. What’s not to love? Oh, and they’re incredibly simple to prepare!
Blueberry Pecan Overnight Oats
Although my favorite non-dairy milk (Almond Breeze Unsweetened) works well here, pretty much any non-dairy milk and non-dairy yogurt you have in your kitchen should work in this recipe. I’ve had great success with EdenSoy’s Rice & Soy blend here as it gives a richer end result.
Ingredients (2 servings)
3 tablespoons sweetened, dried blueberries
8-10 pecan halves, broken into small pieces (about the size of a blueberry)
1 cup regular (not instant) rolled oats
1 cup non-dairy milk
6 oz. blueberry soy yogurt
1 teaspoon ground flax, optional
Method
Stir all ingredients in a bowl, cover and chill in the refrigerator overnight, up to 24 hours. Serve chilled.
Variation – Cranberry Walnut Overnight Oats
3 tablespoons sweetened, dried cranberries
8-10 walnut halves, broken into small pieces (about the size of a cranberry)
1 cup regular (not instant) rolled oats
1 cup non-dairy milk
6 oz. plain soy yogurt
1 teaspoon ground flax, optional
For more variations, check out the many varieties made on the excellent food blogs Kath Eats and Oh She Glows! Be careful, the food photos on those sites always make me really hungry 🙂
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July 4th, 2011 @ 4:38 am
Fabulous variations on one of my favourite breakfast staples. I’ve never tried adding soy yogurt to the mix.
Thanks.
July 4th, 2011 @ 2:41 pm
Thanks for your comment – yogurt is great for creaminess, but I don’t always have it on hand so anything goes with these oats!
Oh, and I love your blog!! The treats you share are so mouth-watering, it’s downright dangerous 🙂 In fact, I had better add a link to my blogroll right now…