Overnight Blueberry Chia Oat Pots

Cook Time 30 minutes plus overnight refrigerating

Servings 4

Ingredients

1 cup instant oats

4 tbsp chia seeds 

8 tbsp Greek-style yoghurt (or coconut yoghurt for dairy-free option)

½ cup toasted almond flakes, plus extra to garnish

½ cup toasted coconut flakes, plus extra to garnish

1½ cups almond milk (or any milk of your choice)

2 tbsp maple syrup

Blueberry Compote

2 x punnets of blueberries 

Juice ½ lemon

1 tbsp maple syrup 

Method

In a bowl combine the oats, chia seeds, almond flakes, coconut flakes, yoghurt, milk and maple syrup in a bowl.

In a small pot combine the blueberries, lemon and maple syrup. Cook on a low heat for 8-10 minutes, to soften. Cool.

Select a few jars with lids or any bowls of your choice and fill with a few spoonfuls of blueberry compote. Top with oat mixture and garnish with extra almonds and coconut. Refrigerate overnight before serving.

These oat pots can be made 2-3 days ahead of time.