American · Breakfast
FODMAP Booster Blueberry Oat Cinnamon Cups
Overnight oats soaked in lactose-free milk with blueberries, cinnamon, and warm spices, batch-prepped for a low-FODMAP American breakfast.
$
10 minsPrep
0 minsCook
10 mins (plus 6 hours chilling)Total
EasyLevel
Nutrition per serving
385Calories
18gProtein
12gFat
52gCarbs
14gSugar
8gFiber
185mgSodium
8mgChol
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Instructions
1
Prep
Whisk together 260ml lactose-free milk, 120g Greek yogurt, 0.75 tsp vanilla extract, 0.5 tsp ground cinnamon, a pinch of ground ginger, and a pinch of sea salt until smooth. Stir in 90g rolled oats, 24g chia seeds, and 16g ground flaxseed until fully combined.
2
Build
Divide the oat mixture evenly between 2 airtight cups or jars, filling each about three-quarters full. Top each cup with 80g fresh blueberries distributed across the surface.
3
Finish
Seal the cups tightly and refrigerate at 4°C for at least 6 hours or overnight until the oats are fully hydrated and creamy (up to 4 days storage).
4
Plate
Stir the blueberries through the oats for an even distribution, then 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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 90g (3.2 oz) old-fashioned rolled oats
- 260ml (1 1/8 cup) lactose-free milk
- 120g (4.2 oz) lactose-free plain Greek yogurt
- 24g (0.8 oz) chia seeds
- 16g (0.6 oz) ground flaxseed
- 0.75 tsp vanilla extract
- 0.5 tsp ground cinnamon
- pinch ground ginger
- pinch fine sea salt
- 160g (5.6 oz) fresh blueberries