Overnight Oats

Prep Time 5 minutes
Overnight 8 hours
Total Time 8 hours 5 minutes
Course: Breakfast
Cuisine: Low-FODMAP
Keyword: Gluten-free, Low-FODMAP
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Author: Julie Vossen
Yogurt oat granola with jam, blueberries and green leaves in glass jar on pastel yellow backdrop.
Overnight oats ensure you have a healthy, satisfying breakfast waiting for you in the AM. Feel free to change the spice, milk, fruit, and sweetener for a myriad of flavour combinations. See the notes for suggestions, including how to make sure they're low-fodmap friendly.

Equipment

Ingredients

  • ½ cup old-fashioned rolled oats (gluten-free)
  • ½ teaspoon ground cinnamon
  • 1 tablespoon chia seeds
  • teaspoon salt
  • ¼ teaspoon pure vanilla extract
  • 1 teaspoon 100% pure maple syrup
  • cup lactose-free milk
  • ½ cup fresh or frozen blueberries

Instructions

  • In a small bowl or jar with a lid, add the rolled oats, cinnamon, chia seeds, salt, vanilla, maple syrup and milk. Top with the blueberries, but don't mix them in.
  • Cover and refrigerate overnight.
  • Take out of the fridge first thing in the morning. When ready to eat, stir and enjoy.
Nutrition Facts
Low-FODMAP Overnight Oats
Amount Per Serving
Calories 334 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 3mg1%
Sodium 365mg16%
Potassium 507mg14%
Carbohydrates 57g19%
Fiber 11g46%
Sugar 20g22%
Protein 13g26%
Calcium 296mg30%
Vitamin C 7mg8%
Vitamin A 333IU7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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