One day I got tired of Overnight Oats, Breakfast Quinoa in Slow Cooker and Vanilla Chia Pudding, and thought “What if I combine both and soak them in a flavoured smoothie?!”. I came from an evening walk and whipped these up in 5 minutes. Honestly, these breakfast jars were amazing! Even my kids ate them for a snack no problem and it is not easy to feed them chia pudding. Really depends on a flavour and consistency.
We love blueberries and always keep frozen on hand. This year I will be looking for organic local blueberries. I have a feeling I will need a lot of luck and your prayers.:) I also tried a mix of blueberries and blackberries, the texture turned out even heartier. Overall, these overnight smoothie breakfast jars are creamy, rich and bursting with flavours.
You can use any oats! We always buy a huge bag of organic quick cooking steel cut oats from Costco, our favourite. However, I tested recipe with quick oats and the texture was creamier. I included oats measurements for both.
You can see from pictures above, I first made a smoothie base and then stirred in oats and chia. As I started editing photos and writing this post, I realized I could add dry goods to the blender and pulse a few times to mix. Do not blend it, just pulse to combine. Even easier.
Everyone has their own thickness preference when it comes to oatmeal etc. This came out thicker but still smooth. Just add more milk and stir to make it thinner, no problem. These jars are also ready in 3 hours, not 6 like chia pudding. I think it’s because of being soaked in a smoothie opposed to just milk.
As for jars, I keep all peanut butter, jam, honey, salsa etc. jars, wash and re-use for chia puddings and storing various staples. That is Ukrainian in me.:) I already paid deposit for them, why throw out?! Ideally, when I have time I soak jars in a sink with hot soapy water to remove labels.
Vegan, gluten free, healthy, breakfast or snack for 5 days, 5 minute prep, amazing flavours – eggs and bacon can’t beat any of that! Enjoy!
- 3 cups blueberries, frozen or fresh
- 2 cups any milk (I used unsweetened almond milk)
- 3 tbsp maple syrup or raw honey
- 2 tsp pure vanilla extract
- 1 lemon, zest of
- 1/2 cup unsweetened coconut flakes
- 1 cup quick cooking steel cut oats or 1 1/3 cups quick or rolled oats (for GF version use certified GF oats)
- 1/2 cup chia seeds
- In a powerful blender, add blueberries, milk, maple syrup, vanilla extract, lemon zest and process until smooth.
- Add coconut flakes, oats, chia seeds and give a few pulses, just enough to combine. Divide between 4 glass jars with a lid, and refrigerate for at least 3 hours or overnight. Stir before serving and adjust thickness with milk if desired. Enjoy chilled or warm (place jar in a bowl with warm water for 10 minutes).
Servings Per Recipe: 4
Amount Per Serving = 1 jar:
Total Fat: 12.3 g
Cholesterol: 0.0 mg
Sodium: 111.2 mg
Total Carbs: 50.2 g
Sugars: 19.8 g
Dietary Fiber: 13.9 g
Protein: 7.7 g
WW Points+: 8