My gluten free blueberry crunch overnight oats recipe is super simple to make AND it's vegan and dairy free too. Result!
Course Breakfast
Prep Time 2 minutesminutes
Cook Time 10 minutesminutes
Total Time 12 minutesminutes
Servings 2people
Ingredients
For the blueberry compote
90gblueberries
3tspmaple syrup
3tsplemon juice
3tspwater
Extra topping
handfulblueberries
5pecan nut halves
Instructions
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.