Set yourself up the entire night by whipping up this quick and easy-to-make breakfast recipe.
- ½ cup fresh blueberries
- 2 pouches maple brown sugar oatmeal
- 2 (5.3-oz.) containers gluten-free vanilla yogurt
- ½ c. almond or coconut milk
- Fresh blueberries
- ¼ cup chopped pecans, toasted, optional
- Mix oatmeal, yogurt and milk in a jar with a tight-fitting cover. Stir in ½ cup of blueberries. Refrigerate, covered, overnight.
- Top with more blueberries and toasted pecans.