Breakfast recipe
Make-ahead oat pots with grated apple, blueberries, chia, pumpkin seeds, oat milk, maple, and vanilla.
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Ingredients
large mixing bowl, fine grater, knife, chopping board, four lidded jars or bowls
Method
Core and coarsely grate the apples, then toss them with 1 tablespoon maple syrup and the vanilla so they stay juicy while you mix the oats.
Stir the gluten-free porridge oats, oat milk, chia seeds, and the remaining 1 tablespoon maple syrup in a large bowl until the oats are fully moistened.
Fold in the grated apples and half the blueberries, keeping the rest of the blueberries for topping so each pot has visible fruit.
Spoon the bircher mixture into 4 lidded jars or bowls and chill for at least 120 minutes, or overnight, until the oats are thick and spoonable.
Top each pot with the remaining blueberries and pumpkin seeds just before serving.
