Start your day the right way, with my gluten free blueberry crunch overnight oats recipe! It’s so easy to make and it’s vegan and dairy free too.
My gluten free blueberry crunch overnight oats recipe is such a great way to enjoy oats in the morning. Plus, you’ll only need a few simple ingredients – so let’s get started!
But before you get stuck into my gluten free blueberry crunch overnight oats recipe, you’ll probably need to know how to prepare the oats!
In which case, you should probably head over here and follow this super simple recipe on how to get your oats ready ahead of time for breakfast.
Ok, all sorted?
So using my gluten free overnight oats recipe, I’ve decided to bring you a few fruity serving suggestions that are dead simple for you guys to recreate at home…
In case you missed it, I kicked things off with my gluten free peanut butter and jam overnight oats recipe, which (and I promise you) tasted every bit as good as it looked. Those layers make it more like dessert than brekky!
But now here we are with yet another twist – my gluten free blueberry crunch overnight oats recipe. But what is it exactly?!
Well, it’s a 4-ingredient blueberry compote, some fresh blueberries and a few crushed pecans on top. Simple, but soooo good!
Plus – one of the ingredients in the compote is water, so I’m not even sure if that counts as an ingredient, does it?!
You can either make the compote when you’re about to have your breakfast as it takes less than 10 minutes to whip up…
Or you can make it the night before, allow it to cool and keep it separately in the fridge until morning. It’s up to you!
Plus, you can always construct this in a small jam jar too and enjoy this oaty breakfast on the go.
Ok, so here’s how to make my gluten free blueberry crunch overnight oats recipe…
Gluten free Blueberry Crunch Overnight Oats Recipe (vegan, dairy free)
For the blueberry compote
- 90 g blueberries
- 3 tsp maple syrup
- 3 tsp lemon juice
- 3 tsp water
- handful blueberries
- 5 pecan nut halves
- In a saucepan, add your blueberries, maple syrup, lemon juice and water. On a low heat, allow the berries to become soft and gooey and the liquid to reduce to be more like a syrup.
- Squash the berries with a spatula to help them break down a little. Keep stirring until the compote becomes a nice, deep purple colour and less watery. This should take around 10 minutes.
- Fill your chosen bowl with my gluten free overnight oats (link in the blog post above) and add your blueberry compote on one side of the bowl.
- Throw on an extra few blueberries and crumble some pecan nuts on top.
Thanks for reading how to make my gluten free blueberry crunch overnight oats recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creation and tag me on Instagram!
Plus, I’m giving away a £50 supermarket voucher every month to my fave pic – result.
Any questions about the recipe? Please do let me know by following me Instagram and leaving me a comment!
Thanks for reading,
Oh and don’t forget to pin this for later!