Ingredients:

  • 1 cup (90g) old-fashioned rolled oats
  • 1 cup (240ml) unsweetened almond milk
  • 0.5 cup (140g) plain Greek yogurt
  • 1 tbsp (12g) black chia seeds
  • 1 tsp (5ml) pure vanilla extract
  • 0.125 tsp sea salt
  • 1 cup (150g) fresh blueberries, divided
  • 0.5 tsp lemon zest
  • 1 tbsp (15ml) Grade A maple syrup
  • 0.25 cup (15g) unsweetened shredded coconut

Instructions:

  1. Prepare the blueberry infusion: In a small bowl, place 0.5 cup of blueberries. Use a fork to lightly crush them until juices are released. Stir in the lemon zest and maple syrup.
  2. In your Mason jar, combine the rolled oats, chia seeds, and sea salt. Add the almond milk, vanilla, and Greek yogurt.
  3. Pour in that smashed blueberry mixture. Use a long spoon to reach the bottom corners of the jar. You want to see streaks of purple, but make sure there are no dry pockets of oats at the very bottom.
  4. Fold in the remaining whole blueberries gently.
  5. Seal the jar and refrigerate for at least 8 hours to allow the beta-glucans in the oats and the mucilage in the chia seeds to hydrate and thicken.
  6. Before serving, place the shredded coconut in a small skillet over medium low heat. Toast for 3-5 minutes, stirring constantly, until the flakes are fragrant and golden tan.
  7. Immediately move them to a cool plate to stop the cooking process.
  8. Top the chilled oats with the warm toasted coconut immediately before consuming to maintain maximum crunch.