Ingredients

• 3/4 cup frozen blueberries (no need to thaw)
• 2 cups creamy non-dairy milk* (store-bought or homemade)
• 1 tablespoon grade A maple syrup, plus more to taste
• 1 teaspoon vanilla extract
• Juice of 1/2 small lemon
• 1/4 teaspoon kosher salt
• 2 cups rolled oats (gluten-free if necessary)
• 2 tablespoons chia seeds or ground flaxseed
• Optional add-ins: 1/4 teaspoon cinnamon and/or cardamom
• Topping suggestions: extra fresh or frozen blueberries, pumpkin seeds, hemp hearts, nut butter, etc.

Instructions

1. Prepare the Blueberry Milk: Place the frozen blueberries, non-dairy milk, maple syrup, vanilla extract, lemon juice, and salt into a high-speed blender. Blend for 45–60 seconds, or until the mixture is completely smooth and evenly colored.
2. Combine the Ingredients: In a large mixing bowl, stir together the rolled oats, chia seeds, and optional cinnamon and cardamom. Pour the blended blueberry mixture over the dry ingredients and mix thoroughly. Let the mixture rest for at least 5 minutes so the oats and chia seeds begin absorbing the liquid, then stir again to evenly distribute any remaining liquid.
3. Chill and Enjoy: Divide the mixture among jars or storage containers. Refrigerate for at least 4 hours, though overnight is ideal for the best texture. Serve cold or warm with your preferred toppings. Store leftovers in the refrigerator for up to 5 days.

Notes

• Non-dairy Milk: A rich, creamy plant-based milk such as cashew or oat milk will produce the smoothest, creamiest texture.
• Blueberries: Frozen blueberries create the vibrant purple color in the blended milk. Fresh blueberries can be used instead, but the final color will be much less vivid. Fresh berries also make an excellent topping.
• Stovetop Instructions: To prepare this recipe as hot oatmeal, add an additional 2 cups of water to the blueberry milk. Combine the blueberry milk, oats, blueberries, and chia seeds in a saucepan and cook over medium heat for 5–10 minutes, stirring occasionally, until thickened. Serve warm.