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Gluten-Free Blueberry Maple Overnight Oatmeal

Gluten-Free Blueberry Maple Overnight Oatmeal
  • Prep 5 min
  • Total 8 hr 5 min
  • Servings 2
Set yourself up the night before by whipping up this recipe!
Updated October 26, 2015

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

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.

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
280mg
12%
Potassium
430mg
12%
Total Carbohydrate
59g
20%
Dietary Fiber
5g
21%
Sugars
34g
Protein
16g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
10%
10%
Calcium
20%
20%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 1 1/2 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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