Overnight Steel Cut Oats With Yogurt And Blueberries Recipes

Steps:

• Combine rolled oats, blueberries, Greek yogurt, soy milk, cinnamon, and sugar in a lidded jar. Cover, shake to mix, and refrigerate 8 hours to overnight.

Steps:

• Combine milk, oats, Greek yogurt, chia seeds, honey, and cinnamon in a 1/2-pint jar with a lid; cover and shake until combined. Remove lid and fold in blueberries. Cover jar with lid.
• Refrigerate oatmeal, 8 hours to overnight.

Steps:

• Heat a dry skillet over medium-high heat and add the oatmeal. Toast, stirring or shaking the pan, until the oatmeal begins to color and smell toasty. Transfer to a bowl and allow to cool. Stir into the yogurt along with 4 teaspoons of the honey or sugar, cover tightly and refrigerate overnight.
• The next day, combine the berries, remaining honey or sugar, lime juice and balsamic vinegar in a medium saucepan and bring to a boil over medium heat. Cook for 5 to 10 minutes, until the liquid is reduced and the berries have cooked down to a jamlike consistency. Allow to cool. You should have about 1 cup of thick, jammy sauce.
• Spoon or pipe 1/4 cup of the yogurt/oatmeal mix into the bottom of each of 4 tumblers or parfait glasses. Top with 2 tablespoons of the berry sauce. Make another 1/4 cup layer of yogurt on top of the berry sauce, and finish with another layer of berry sauce. Cover tightly and chill for at least 1 hour. Just before serving, sprinkle finely chopped pistachios over the top.

Steps:

• In a mason jar or sealable container, add the oats, milk, yogurt, vanilla extract, chia seeds, cinnamon, blueberries, and graham crackers, and stir together.
• Seal and place in the refrigerator overnight for up to five days.
• Top with additional blueberries, if desired.
• Enjoy!