Overnight Oats with Blueberries and Chia Seeds

Prep Time 5 mins

Total Time 8 hrs 5 mins

Servings: 1

Estimated Cost: 1.12

Description

This recipe is completely customisable: swap blueberries for strawberries, add a spoonful of peanut butter, or top with crunchy seeds for extra texture. Whether you’re meal prepping for the week or need a grab-and-go breakfast, these overnight oats are a stress-free, gut-friendly way to start the day!

Ingredients

40 g Gluten-free rolled Oats (If you can tolerate gluten then use normal rolled Oats)
1 tbsp Chia Seeds
120 ml lactose-free milk (or almond milk)
1 tbsp maple syrup
1/4 tsp cinnamon ((optional))
40 g Blue Berries (fresh or frozen) (or swap for other Low Fodmap Berries)
2 tbsp lactose-free yoghurt ((optional, for extra creaminess))
1 tbsp pumpkin seeds (extra crunch)

Instructions

1
In a jar or airtight container, mix the gluten-free oats, lactose-free milk, chia seeds, maple syrup, and cinnamon. Stir well.
2
Gently fold in the blueberries. If using frozen, they will defrost overnight and release their juices.
3
Cover and place in the fridge for at least 4 hours or overnight to allow the oats and chia seeds to absorb the liquid.
4
Serve & Enjoy – Stir the oats before serving. If desired, top with a dollop of lactose-free yoghurt and sprinkle with pumpkin seeds for extra texture.

Keywords: Low FODMAP overnight oats, IBS-friendly breakfast, Gut-friendly oatmeal, Gluten-free overnight oats, Dairy-free overnight oats, Make-ahead low FODMAP breakfast, Low FODMAP meal prep, Chia seed overnight oats Healthy overnight oats recipe Easy low FODMAP breakfast

Read it online: https://fodmapfamilykitchen.recipes/recipe/overnight-oats-with-blueberries-and-chia-seeds/