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 should I say piece of pie?).
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 quick cook oats
- 1 TB. nut butter, softened
- 1 packet sweetener (I used stevia)
- 1/4 cup* vanilla OR honey Greek yogurt
- dash: cinnamon, salt, vanilla extract
- 1/3 cup frozen blueberries
- 1 packet sweetener
- Vanilla yogurt, nuts, seeds, fresh blueberries, whipped cream, ice cream, cherry on top, nothing…
Put oats, sweetener/salt/cinnamon and nut butter in a bowl. Smash together to form crumbly texture and mix. Add yogurt, mix. It should form a thick crust but add more yogurt if needed.
Form oats into a crust on a small plate – the smaller you make it, the thicker it will be. Cover and let it set in the refrigerator overnight.
Tip: You can also let this set while your run or workout – just make sure you leave it in the fridge at least 2 hours.
How to Make the Topping:
In a separate bowl – combine frozen blueberries and sweetener.
Let set overnight in fridge to thaw.
In the morning – stir blueberries.
Place thawed blueberries on top of oat cookie crust. Top with your favorites and enjoy!
Tip: Top it with the rest of the Greek yogurt and nuts.
Question: When is the last time you had pie?
Me: I think this counts so I’ll say yesterday!