Blueberry Jam Overnight Oats
I don’t know about y’all, but I’m totally ready for the weekend. I’m having another brutal week and can’t wait for a couple of days with no alarm clocks, ringing phones, or urgent emails. Perhaps I can put my fire extinguisher away as well. One can always hope!
Since I’m kind of fried and the weekend is thankfully approaching, we’re keeping things short today so we can get through this thing called life and arrive at the two day break we all know and love.
Say it with me. WEEKEND! WOOT!
I think most of us need the weekend like a lighthouse beacon guiding us home in the middle of a dark and scary storm. I know I do!
I have to admit that I don’t typically eat breakfast on weekdays. If I do it doesn’t happen until about 10:00 am. I’m not sure why, but I just can’t usually handle the thought of anything more than coffee until I’ve been up for several hours. But to keep things real on this here website, I’ll be honest and admit that I’d rather spend my time sleeping as long as possible, then dedicate my before work awake hours making sure my hair is styled and my eye shadow and lipstick are in place before leaving the house (so I don’t scare anyone) rather than
waste spend time eating breakfast.
It is what it is. Don’t judge me.
Anyhoo – blueberry jam overnight oats are a huge hit in our house (mostly for Chris – see above) because we can make them, store them in mason jars in the fridge, and either pack them in lunch boxes at night or grab and go in the am.
They’re also a really simple and delicious comfort food to help you sail through the rough waters. I wish us all smooth sailing from here on out! Happy almost weekend, y’all!
P.S. It’s 5:00 somewhere! 🙂 Cheers!
Author: Rachelle Corson-Webber
- 1 pint fresh blueberries
- 1/2 cup sugar
- zest of one lemon and 1 tablespoon juice
- 1 tablespoon water
- 1 cup rolled oats
- 1 can coconut milk (13.5 oz)
- 2 tablespoons agave nectar
- pinch of salt
- Combine blueberries, sugar, lemon zest and juice, and water in a small saucepan, bring to a boil, reduce heat, and simmer until thick and syrupy - about 8 - 10 minutes, remove from heat, set aside
- Combine oats, agave, coconut milk, and salt in a bowl.
- Stir together
- Distribute evenly between 4 or 5 small mason jars, top with blueberry jam, seal with lid, refrigerate up to one week
Inspired by the Food Network
- We use regular coconut milk and found that the light version had less flavor
- You can substitute honey for agave
- If you substitute almond, rice, or other milk you may need less milk or more oats to get the texture you want since coconut milk tends to be pretty thick and we like it that way rather than runny
- Sometimes I add 1/3 cup of chia seeds to the mix