I know that the overnight oats trend has kind of been and gone and a lot of people have jumped off this ship, but for those that are still a fan, this blueberry breakfast pot is a little different. There’s a dense yoghurt layer that makes the dish extra creamy, and the oat layer contains blended fresh fruit for natural sweetness.
This dish can be served instantly or stored in the fridge overnight and eaten the next day – whatever works for you. Either way, you only need five minutes to prep it, so it’s a very convenient healthy breakfast option.
Nutritional Information
Each breakfast pot contains 360 calories, 17g of protein and 9.5g fibre. If you opt for fortified dairy alternatives, each serving will provide half of your daily B12 and 40% of your daily calcium. Each serving also contains a quarter of the recommended daily amount of B1 and B2.
Ingredient Choices and Substitutions
Personally, I only relied on the natural sugars from the fruit and the dairy alternatives in this dish, which is fine, but depending on how ripe your blueberries are, or your palette, you may want to add a sweetener to the oat layer.
Blueberry Breakfast Pot Recipe
Creamy blueberry breakfast pot recipe with just four ingredients and five minutes prep.
This recipe is gluten free, dairy free and vegan friendly. It can be nut and/ or soy free depending on your choice of dairy alternatives.
Blueberry Breakfast Pot Recipe
Ingredients
Base Layer
- 150 g vegan Greek style yoghurt
- ⅓ cup blueberries
Oat Layer
- ½ cup GF oats
- ½ cup fresh blueberries
- ⅓ cup vegan milk
Instructions
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Spread your yoghurt across the base of the jar/ pot you’re using.
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Either add your ⅓ cup blueberries to a food processor with a puree mode or blend them, then pour your blueberries over your yoghurt layer.
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Blend the remaining fresh blueberries and vegan milk to create a little blueberry milk, stir in your oats until they’re evenly combined, then pour your oat layer over your yoghurt and blueberries. Top with extra fresh blueberries and either eat immediately or store in the fridge overnight.
Serve and enjoy!
Until tomorrow,
Sophie
Back to 5 Ingredients, 5 Recipes August.
There’s something about eating out of a pot that makes the food that much tastier! I love this recipe – it’s something I can prepare in advance and don’t have to worry about what I’m going to have for breakfast. xxx