Overnight Oats

Prep Time 5

Overnight 8

Total Time 8 5

Course: Breakfast

Cuisine: Low-FODMAP

Keyword: Gluten-free, Low-FODMAP

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
⅛ teaspoon salt
¼ teaspoon pure vanilla extract
1 teaspoon 100% pure maple syrup
⅔ 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%