Breakfasts
Blueberry and clementine overnight oats
- Serves : 1
- Preparation : 5 minutes
- Cooking/Cooling : 0 minute
Ingredients
Oatmeal
- 45 mL (3 tbsp.) roasted soy flakes
- 125 mL (1/2 cup) Iögo Immuni-T vanilla yogurt
- 15 mL (1 tbsp.) ground chia seeds
- 30 mL (1/4 cup) old-fashioned oatmeal flakes
- 65 mL (1/4 cup) water or milk
- 5 mL (1 tsp.) maple syrup (to taste)
- Half the zest of a clementine
Blueberry and clementine coulis
- 1 clementine (+ half the zest of one fruit)
- 125 mL (1/2 cup) frozen blueberries, thawed
- 15 mL (1 tbsp.) ground chia seeds
- 5 mL (1 tsp.) maple syrup (to taste)
A recipe by Cynthia Marcotte, Nutritionist
Preparation
- In a container with a volume greater than 375 mL (1 ½ cups) and an airtight lid, mix the oatmeal ingredients.
- In a blender, purée the ingredients of the coulis. Add the coulis to the oatmeal in a spiral pattern.
- Place the oatmeal in the refrigerator for at least one hour.
- If desired, decorate with fruit, almond butter and soy flakes.
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