A delicious breakfast in a convenient jar to bring on the go, or to eat at home: Blueberry Overnight Oat and Yogurt Parfaits. These jars do not have to be reheated before eating; simply pull one out of the fridge, mix up, and enjoy. Old fashioned oats are layered with almond milk, cinnamon and sugar, then topped with yogurt and homemade blueberry compote. Nutrient-packed, healthy and delicious, this breakfast is deliciously sweet and enjoyable, but lower in calories and macro-friendly.
Course breakfast
Keyword breakfast, dessert, snack
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Servings 4jars
Calories 335kcal
Author Steph
Equipment
saucepan
12-oz mason jars for storage
Ingredients
Blueberry Compote
1pintblueberriesfresh
1lemonzested and juiced
1tspcorn starch
1tspsugar
1/4cupwater
Overnight Oats
2cupsold fashioned oats
2 2/3cupsunsweetened almond milk
2tspcinnamon
4tspcane sugar
2cupsplain non-fat Greek yogurt
Instructions
Blueberry Compote
Add the blueberries to a small sauce pan.
Zest and juice the lemon into the blueberries.
Add the sugar to the blueberries.
Combine the corn starch with the water and add that to the pot.
Cook the blueberries for 10 minutes or until a thick compote forms. Set aside.
Overnight Oat and Yogurt Jars
Prepare four 12-ounce mason jars.
Add 1/2 cup dry oats and 2/3 cup of milk to each mason jar.
Add 1/2 tsp cinnamon and 1 tsp sugar to the oats and milk.
Stir to combine.
Top with 1/2 cup yogurt per jar.
Top with approximately 2 tbsp of the blueberry compote per jar.