Ingredients
What you need
- 240g porridge oats
- 600ml oat milk
- 2 apples
- 250g blueberries
- 2 tbsp chia seeds
- 40g pumpkin seeds
- 2 tbsp maple syrup
- 1 tsp ground cinnamon
You'll also need
large bowl, box grater, four lidded pots, spoon
Breakfast recipe
Apple Blueberry Overnight Oat Pots with Cinnamon Seeds
Make-ahead oat pots with apple, blueberries, oat milk, chia seeds, pumpkin seeds, cinnamon, and maple syrup.
15 min430 kcal4 base servingsBreakfastMake AheadVeganFamily Friendly
Allergy and dietary checks
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Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
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Method
Step by step
Step 1Grate the apples
Coarsely grate the apples, keeping the skin on, and set aside a small handful of blueberries for topping if you like.
Step 2Mix the oats
Stir the porridge oats, oat milk, chia seeds, maple syrup, ground cinnamon, grated apple, and half the blueberries in a large bowl for 1 minute until evenly mixed.
Step 3Portion the pots
Spoon the oat mixture into four lidded pots, pressing the blueberries below the surface so they soften into the oats.
Step 4Chill overnight
Cover and chill for at least 6 hours or overnight until the oats are creamy and the chia seeds have thickened the mixture.
Step 5Finish with crunch
Top with the remaining blueberries and pumpkin seeds just before serving so each pot has fruit and crunch.