Blueberry Pie Breakfast Oats

VEGANDAIRY-FREE - 2 HOURS



Make our Blueberry Pie Breakfast Oats overnight and wake up to a nourishing superfood-filled, gluten-free meal, scrumptious meal that brings long-lasting energy with minimal effort.


INGREDIENTS

Oatmeal 1 c Gluten Free Rolled Oats 1/2 c Fresh or frozen blueberries 1 tsp Coconut cream (optional) 1/4 tsp Sea salt (optional) 1 c Water 1 c Plant milk (Almond, Soy, Boxed Coconut, etc..) 1/8 tsp Cinnamon 1 tsp Vanilla extract Sweetner to taste (optional - maple syrup, brown sugar) 1/2 c Extra plant milk to mix in

Raw Blueberry Coulis (optional) 1 c Fresh or frozen (thawed) blueberries 2 TBSP Lemon juice 2 Pitted Medjool Dates or 2tsp Sweetner of choice

Toppings (optional) Fresh Blueberries to garnish Maple Syrup or coconut palm sugar Chia seeds

DIRECTIONS 1. Combine oats, coconut cream, water, sea salt, plant milk and sweetner to taste in a saucepan on medium-high heat and bring to a boil 2. Once boiling, reduce heat, cover and place pot inside your Wonderbag 3. Cook in Wonderbag for 2-10hours (can be made the night before or upon waking up) 4. Meanwhile, to prepare the raw blueberry coulis place ingredients in a blender or food processor. Blend until smooth. 5. Once ready to serve, stir in enough extra plant milk to loosen the oats, blueberries (warm up if frozen), cinnamon and vanilla. Top with a dollop of Blueberry Coulis and toppings of your choice. Enjoy!