Blueberry Orange Creme Overnight Oats
Fresh blueberry puree, sweet orange cashew cream, whole grain oats and fresh fruit! A wonderful meal prep breakfast or school lunch.
Equipment
- Blender
- 4 glass jars or containers for the oat cups
Ingredients
Blueberry Puree (makes approximately 1 1/2 cups)
- 2 1/2 cups blueberries (fresh or frozen)
- 1/2 cup honey (substitute sweetener of choice if vegan)
- 1 orange, juiced and zested
Orange Cashew Cream (yields approximately 2/3 cup)
- 1/2 cup cashews
- 1/3 cup honey
- 2 tbsp very hot water
- 1 orange, juiced and zested
Oat Cups
- 2 cups oats
- 2 tbsp chia seeds
- 2 2/3 cups non-dairy milk of choice (I use oat milk).
- 1 cup blueberry puree (or substitute 8 tbsp jam)
- 1/4 cup orange cashew creme
Additional Toppings (optional)
- fresh blueberries and orange
Instructions
Blueberry Puree
- Combine blueberries, orange juice and zest, and honey in a medium saucepan. Simmer for 15 minutes.
- Transfer to a blender and process until desired consistency achieved.
- Store in refrigerator.
Orange Cashew Creme
- Add cashews to a heat safe measuring cup and cover with hot water. Let sit 5 minutes and then drain.
- Combine honey, hot water, orange juice and zest in a separate measuring cup and stir until incorporated.
- Add drained cashews and honey mixture to a blender. Process until smooth.
- Store in refrigerator.
Oat Cup Assembly
- To each jar add: 1/2 cup of oats, 2/3 cup non-dairy milk, 1 1/2 tsp chia seeds, and 1/4 cup blueberry puree. Stir to combine.
- Cover jar and let rest overnight in the refrigerator.
- Before serving, top each jar with 1 tbsp of orange cashew creme and any additional toppings.