Name: Blueberry Muffin Overnight Oats
Prep time: 111 min
Cook time: 259 min
Total time: 370 min
Yield: 1 servings
Ingredients: 0.75 cup frozen blueberries; 0.5 cup unsweetened soy milk ((any unsweetened plant-based milk of choice)); 0.5 cup rolled oats ((use gluten-free rolled oats for gluten-free option)); 2 tbsp cashew butter ((any nut butter of choice)); 1 tbsp maple syrup ((or agave syrup)); 1 tbsp ground flaxseeds ((or whole chia seeds)); 1 tbsp unsalted roasted pecans (chopped (any nut of choice)); 0.25 tsp ground cinnamon; 0.33 cup unsweetened soy yogurt ((any unsweetened plant-based yogurt of choice)); null null fresh blueberries

Instructions

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1

Add the frozen blueberries (0.75 cup) to a saucepan over medium-high heat. Cook for [3-4 minutes], mashing slightly as it's stirred. Alternatively, thaw the blueberries in the microwave. Remove from the heat and let cool slightly.
2

In a medium bowl, combine all of the remaining ingredients, except for the unsweetened soy yogurt (0.33 cup).
3

Add half of the stewed [frozen blueberries] to the bottom of a mason jar or airtight container. Add the oat mixture next. Then add the unsweetened soy yogurt (0.33 cup) and the other half of the stewed [frozen blueberries] on top.
4

Cover and let it sit overnight in the fridge. The next morning it's ready to enjoy!