FODMAP Blueberry Almond Overnight Oats
Overnight oats with blueberries and a sprinkle of sliced almonds in lactose-free milk, batch-prepped for a low-FODMAP American breakfast.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk lactose-free milk, Greek yogurt, vanilla extract, cinnamon, and sea salt in a bowl until smooth. Stir in rolled oats, chia seeds, and ground flaxseed until fully combined. Divide mixture evenly between 2 airtight cups or jars.
Build
Top each jar with 80g fresh blueberries and 12g sliced raw almonds, distributing evenly. Seal cups tightly and refrigerate at 4°C for at least 6 hours or overnight until oats are creamy and fully hydrated (can store up to 4 days).
Plate
Remove from refrigerator, stir everything through for an even spoonful, and serve cold straight from the cup or transfer to a bowl and enjoy.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.