Blueberries and Cream Overnight Oats

By SpartyGreenMom

Ingredients

• 1/4 cup raw cashews soaked overnight
• 1/2 cup gluten free rolled oats or gluten free steel cut oats
• 2 tsp chia seeds
• 1 tsp ground vanilla beans or vanilla extract
• 2 tsp maple syrup
• 1/2 - 1 cup almond milk (depending on how thick/thin you like it)
• 1/4 cup blueberries

Details

Servings 1
Preparation time 5mins
Cooking time 5mins
Adapted from mywholefoodlife.com

Preparation

Step 1

Soak the cashews overnight or for at least 4 hours.
Drain and rinse the cashews well.
Add them to a blender with the maple syrup and vanilla. Blend until smooth.
In a glass jar, combine all the ingredients except the blueberries.
Cover and store in the fridge overnight.
A few things to note. If you are using steel cut oats, they will retain a slight crunch. If you like a smoother oatmeal, try using the rolled oats. I add the fruit in the morning. You could add it the night before, but if you plan on making a weeks worth of breakfasts, add the fruit right before you plan to eat it. I eat mine cold, but feel free to warm yours up in the morning if you wish. This recipe would also work great with strawberries, raspberries or blackberries.