Right now - mid August - we are lucky enough to have an abundance of blueberries growing in the garden, and this recipe is a winner in our household for a simple, nutritious breakfast that can take as few or as many blueberries as you have available!
It’s very easy to adapt - there are notes below on simple swap-ins to make it vegan, and you can adjust toppings according to what you have available. I loved combining the blueberries with the first of the ripe blackberries that are appearing in the hedgerows.
This recipe featured on the breakfast menu as I spoke all things sustainable packaging with Bella Collins, Managing Director of Flexi-Hex - an innovative packaging company based in West Cornwall - in Episode 16 of my podcast, Breakfast & Beyond. Do take a listen, I hope you enjoy the conversation and the recipe!
Recipe: Blueberry & Lemon Overnight Oats
Serves 4 - 6
Ingredients:
180g oats
2 tbsp chia seeds
1 tbsp ground flaxseed
1/4 tsp ground ginger
1/4 tsp ground cinnamon
Seeds from 2 cardamom pods, crushed
2 tbsp maple syrup (could use honey if not vegan)
500ml dairy or plant-based milk
1 tsp vanilla extract
2 handfuls blueberries plus a few more for scattering on top if you wish
Optional serving suggestions: toasted seeds and nuts, fresh fruits, yoghurt, drizzle of maple syrup
Method:
Place the oats, chia seeds, flaxseed, cinnamon, ginger and crushed cardamom seeds in a large bowl, mix well then add the milk, maple syrup, vanilla extract.
Gently fold in two handfuls of blueberries and stir so thoroughly combined.
Place a lid or plate on top of the bowl and pop it in the fridge overnight or for at least six hours, until the liquid has been absorbed by the oats.
I like to serve overnight oats at room temperature, so remove from the fridge approx half an hour before serving, add your favourite toppings (or none) and enjoy!