BLUEBERRY OVERNIGHT OATS
Provided by Food Network Kitchen
Time 5m
Yield 1 jar of overnight oats
Number Of Ingredients 0
Steps:
- Mix 1/2 cup rolled oats, 1 tablespoon ground flaxseed, 2/3 cup milk, 1/3 cup plain yogurt, 2 teaspoons brown sugar and a pinch each of salt and cinnamon in a small jar. Add 1/4 cup crushed freeze-dried blueberries and 1/2 chopped banana. Cover and refrigerate overnight. Top with fresh or frozen berries.
BLUEBERRY OAT TART
Provided by Molly Yeh
Categories dessert
Time 5h25m
Yield Makes a 14" x 4.5" tart; 8 servings
Number Of Ingredients 21
Steps:
- In a small saucepan over medium heat, combine blueberries, honey, lemon zest and juice, and cardamom and bring to a boil. Let the mixture bubble for 5 minutes, stirring occasionally with a rubber spatula and swirling the pan around. Once it is thick and syrupy and the blueberries have broken down, remove from the heat and allow it to cool to room temperature.
- In a medium mixing bowl, combine the labneh with half of the blueberry syrup. Fold together until combined but still a little streaky.
- Spread the labneh mixture evenly in the oat tart shell, then drizzle on remaining syrup and swirl. Top with chopped toasted cashews, fresh blueberries and a drizzle of honey. Allow the tart to set in the refrigerator overnight or at least 4 hours. Remove the crust from the pan by pressing up the bottom, then transfer to a cutting board. Slice into 8 pieces and serve.
- Toast the oats in a medium, non-stick skillet over medium heat, stirring occasionally until the oats are light golden brown, 8 to 10 minutes.
- Add the toasted oats to a food processor along with the cashews, hemp seeds, brown sugar and salt and blend until very fine, like the consistency of fine breadcrumbs. Add the coconut oil, honey, and vanilla and blend until combined and the mixture starts to form a dough. It'll still look crumbly in the food processor but if you squeeze some in your hand it should stick together. Press into a 14" x 4.5" rectangular fluted tart pan with a removable bottom, spreading it out firmly and evenly. Refrigerate until firm and cold to the touch, at least 1 hour.
- In a mixing bowl, combine yogurt, salt and lemon juice until fully incorporated.
- Line a strainer or colander with 2 or 3 layers of cheesecloth and place over a bowl or other receptacle that can catch the liquid.
- Transfer yogurt mixture to the strainer and twist up the ends of the cheesecloth. Place another bowl on top to weigh down the mixture and then refrigerate overnight, allowing the liquid to drain.
BLUEBERRY BAKED OATS
Swap your regular porridge for a healthy baked version, packed with oats, juicy blueberries and crunchy almonds. It's a warming breakfast for cold mornings
Provided by Myles Williamson
Categories Breakfast, Brunch
Time 40m
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6. Mix all of the ingredients together in a large bowl.
- Tip the mixture into a 2-litre ovenproof dish, then bake for 30-35 mins until piping hot in the middle. Serve warm with a little milk or yogurt, honey and extra blueberries, if you like.
Nutrition Facts : Calories 386 calories, Fat 22 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.3 milligram of sodium
BLUEBERRY OATMEAL
Steps:
- In a small saucepan, bring milk to a boil. Stir in oats and salt. Cook over medium heat until thickened, 1-2 minutes, stirring occasionally. Stir in brown sugar and cinnamon. Divide between two serving bowls; top with blueberries.
Nutrition Facts : Calories 455 calories, Fat 7g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 271mg sodium, Carbohydrate 89g carbohydrate (57g sugars, Fiber 7g fiber), Protein 13g protein.
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