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Low-FODMAP Blueberry Cobbler Overnight Oats
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Blueberry Cobbler Overnight Oats + Protein

Low-FODMAP, Vegan Option
Course Breakfast
Keyword blueberry, low-fodmap, oatmeal, overnight oats
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2

Ingredients

Sauce:

Oats:

  • 1 cup rolled oats
  • 1/4 cup plain, unsweetened protein powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 2/3 cup unsweetened vanilla almond milk
  • 1/2 cup lactose-free, plain, low-fat kefir*
  • 1 tablespoon pure maple syrup

Instructions

  • To make the blueberry sauce, combine the blueberries, 1 tablespoon maple syrup and lemon juice in a small saucepan over medium heat. Bring to a simmer and cook until blueberries burst. Continue to simmer over medium heat for 2 more minutes. Cool to room temperature. Cover and refrigerate overnight.
  • To make the oats, combine the oats, protein powder, cinnamon, nutmeg and salt. Stir in the almond milk, kefir and 1 tablespoon maple syrup. Cover and refrigerate overnight.
  • This recipe makes two servings, so top each serving of the oat mixture with half of the blueberry sauce the next morning. Enjoy an indulgent, but healthy and filling breakfast!

Notes

*Green Valley Organics makes a lactose-free kefir and Lifeway kefir (which I use) is up to 99% lactose-free.
*To make the recipe vegan, replace kefir with more unsweetened vanilla almond milk.