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Iron-Packed Blueberry Overnight Oats
This breakfast is a brilliant way to start the day. Oats and chia seeds provide prebiotic fibre, while the variety of seeds adds healthy fats, plant-based protein and a range of minerals, including iron. Blueberries are one of the richest sources of polyphenols you can eat, making this a great bowl for gut diversity too.
Ingredients
Ingredients
- oats
- chia seeds
- pumpkin seeds
- hemp seeds
- frozen blueberries
- unsweetened soya milk
- silken tofu
- vanilla extract
- unsweetened soya yoghurt
For the chia jam:
- frozen blueberries
- chia seeds
- maple syrup
Method
- 1
In a jar combine the oats, chia seeds, pumpkin seeds and hemp seeds.
- 2
In a blender combine the frozen blueberries, soya milk, silken tofu and vanilla extract. Blend until completely smooth. Add an extra splash of milk if needed to loosen up the mixture.
- 3
Pour the berry sauce over the dry oat base and stir well, making sure no dry pockets remain at the bottom. Seal the jar and refrigerate overnight.
- 4
In the morning, to make the chia jam, add the frozen blueberries to a small saucepan over a medium heat. Cook for 5 minutes, stirring and mashing occasionally. Stir in the chia seeds and maple syrup and mix well.
- 5
Remove the jam from the heat and leave to cool for 5 minutes before building your oat pot. Transfer half of the overnight oats to a serving glass then top with a dollop of yoghurt, some blueberry chia jam and then repeat the 3 layers again. Enjoy!
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