My gluten free blueberry crunch overnight oats recipe is super simple to make AND it's vegan and dairy free too. Result!
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.