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Prep 5min
Total8hr5min
Servings2
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Ingredients
1/2
cup almond or coconut milk
2
containers (5.3 oz each) gluten-free Greek blended vanilla yogurt
2
pouches Gluten Free Chex™ maple brown sugar oatmeal (from 9.54-oz box)
1/2
cup fresh blueberries
1/4
cup chopped pecans, toasted, if desired
2
tablespoons additional fresh blueberries, if desired
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Steps
1
In container with tight-fitting cover, mix almond milk, yogurt and oatmeal. Stir in 1/2 cup blueberries. Cover and refrigerate overnight.
2
Top with toasted pecans and extra blueberries.
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What mood are you in today? Use kiwifruit, strawberries, raspberries or even sliced grapes.
Looking for double almond overnight oatmeal? Use sliced almonds instead of the pecans.
To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until pecans are light brown.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
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