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Overnight Blueberry Oats with Almond-Seed Topping

Rolled oats, chia and coconut soaked overnight with banana and blueberries, then finished in the morning with a crunchy almond, flaxseed and sunflower topping. No cooking and no pastry despite the original name.

2 servings · 15 min · breakfast · vegan

Ingredients

Oats

  • 1 cup rolled oats
  • 1½ teaspoon chia seeds
  • 2½ tablespoon dried coconut flakes
  • ¾ teaspoon ground cinnamon
  • 1 banana, peeled and coarsely chopped
  • ¾ tablespoon lemon juice, from 1/4 lemon
  • 1¾ tablespoon agave nectar
  • ½ cup blueberries
  • 1 cup coconut milk

Topping

  • 2 tablespoon almonds, chopped
  • ½ tablespoon milled flaxseed
  • 1 tablespoon sunflower seeds

Method

  1. Combine the oats, chia seeds, 2 tablespoons of the coconut flakes, and 1/2 teaspoon of the cinnamon in a mixing bowl.
  2. Put the banana pieces into a small bowl. Sprinkle with the lemon juice and stir in 1 tablespoon of the agave nectar, making sure each piece of banana is coated.
  3. Stir the bananas, half the blueberries, and the coconut milk into the oat mixture and combine. Spoon evenly into two serving bowls, pressing the banana pieces into the oats. Cover and refrigerate overnight.
  4. Meanwhile, make the topping. In a small bowl, stir the almonds, flaxseed, and sunflower seeds together. Stir in the remaining cinnamon and agave nectar. Cover and let stand until morning.
  5. Before serving, sprinkle the topping over the oats and decorate with the remaining coconut flakes and blueberries.

Notes

Needs to soak overnight, so start it the evening before. The oats can also be warmed gently before the topping goes on.

Adapted from The Eat Raw Kitchen (Love Food). Ingredients and method only — the description and any notes above were written for VegBatch.