This Overnight Oats recipe is different from the usual oats soaked in yogurt or nut milk… This packs sweetened oats it into a cake / cookie crust so it’s thick and chewy. Then, top it with blueberries so it’s like pie. The best part is it’s ‘overnight’ or ‘no-bake’ so it’s a piece of cake to make (or pie, piece of pie…).
Hi! It’s National Blueberry Pie Day! And while I don’t consider pie dessert (I have a strict policy on that = “It must have chocolate to be considered dessert”) I do enjoy a sweet breakfast.
So I made this Blueberry Pie Breakfast Cookie that is as good as pie but a lot healthier than the original. Use stevia or cut back on the sugar and use nut butter instead of straight butter in the crust. Boom.
Whole grains. Healthy fats. Anti-oxidants. And we’re eating pie for breakfast!
Blueberry Pie Breakfast Cookie
Ingredients for crust:
- 1/3 cup oats
- 1 TB. nut butter, softened
- 1 packet sweetener (I used stevia)
- 2 Tb. vanilla OR salted caramel Greek yogurt
- dash: cinnamon, salt, vanilla
- 1/3 cup frozen blueberries
- 1 packet sweetener
- Vanilla yogurt, nuts, seeds, fresh blueberries, whipped cream, ice cream, nothing…
Directions: Put oats, sweetener/salt/cinnamon and nut butter in a bowl. Smash together to form crumbly texture and mix. Add yogurt, mix. (Add more if needed.)
Place oat-cookie crust on a small plate and form into a thick cookie. Leave overnight (or while you run) to set.
In a separate bowl – combine frozen blueberries and sweetener. Let set overnight in fridge to thaw.
After 3 hours or more (overnight) stir blueberries.
Place thawed blueberries on top of oat cookie crust. Top with your favorites and enjoy!
Question: When is the last time you had pie?
Me: I think this counts so I’ll say yesterday!