These healthy, 21 Day Fix approved overnight oats have beautiful color, flavor and texture thanks to a delicious homemade blueberry compote and pistachios.
OMG, people, do you want these oats. Aside from the fact that they’re purple and gorgeous, they are so damn delicious that I had to swear to make sure that I got my point across. You got me now though, right?!
So I have to admit, I was a little slow with the love for overnight oats. As I mentioned in my Hummingbird Cake Overnight Oats post, once upon a time I tried them (with Greek yogurt) and was decidedly against said oats. That is, until I gave them a retry sans the yogurt. I’m not even a Greek yogurt hater or anything, it just didn’t work for me.
Now that I’ve rectified the whole Greek yogurt situation, I’m completely on board (in case you hadn’t noticed). It’s a phenomenon for a reason, people. There really is nothing better than being able to wake up in the morning, grab a jar of a delicious, ready-made breakfast and go. Just think of how jealous you’ll make your co-workers. That’s worth it enough right there 🙂 For those of you who haven’t tried them yet, I implore you, try them!! I know, it seems a little strange to eat oats cold, I thought so too, but you quickly get over it, I promise. As I always tell my ridiculously picky little sister, what’s the worst that could happen? You don’t like it? It’s ok, you’re an adult, you don’t have to finish it (unless I call Mom on you, but since my mom probably doesn’t know you, there’s really no need for concern, now is there?)
Anyway, can we talk about this amazing* blueberry compote for a hot minute? This recipe is adapted from this one by Ellie Krieger at Food Network and I’m so in love with it. I gave it the 21 Day Fix Treatment by cutting the sugar and truthfully I like it better with less. The blueberries are so sweet and wonderful on their own, they really don’t need much help. Are you wondering just what makes this 3-ingredient recipe the BEST blueberry compote? I really feel like it has exactly the right amount of sugar and lemon juice. I’ve made other recipes before, but I always come back to this one and I think you will too.
We’ve used this simple compote on everything from pancakes and waffles, to topping toast, to topping angel food cake. Actually, we just had it on angel food cake a couple of weeks ago for my daughter’s birthday per her request and it was divine 🙂
By the way, apparently it’s double recipe week! You’re welcome!! I hope you guys try both of these and love them as much as we do <3
*Side Note: I read recently how we’re all overusing the word “amazing” because if everything is “amazing” then nothing is, but I really just can’t help myself. #SorryNotSorry. Oh, we’re overusing hashtags, too? Well, crap.
- 2 cups frozen blueberries (unsweetened), divided
- 2 Tbs water
- 1 Tbs raw sugar
- 1 Tbs lemon juice (don't skip!)
- 2/3 cup old-fashioned rolled oats (be sure to use oats that are labeled gluten free if you're GF!)
- 2/3 cup unsweetened vanilla almond milk
- full recipe (about 1 cup) of Blueberry Compote
- 10 pistachios, chopped
To make the Blueberry Compote:
- In a small pot, add 1 cup of frozen blueberries, 2 Tbs water, 1 Tbs raw sugar and 1 Tbs lemon juice, bring to a simmer, uncovered and cook for about 12 minutes or until there is little liquid and it has thickened some.
- At this point, add the rest of the frozen blueberries (1 cup) and simmer for another 7-10 minutes or until the liquid is slightly syrupy.
- In a medium bowl, mix together all ingredients except the pistachios. Divide into 2 jars or containers and refrigerate overnight.
- When ready to serve, top each serving with half of the chopped pistachios.
21 Day Fix Container Counts per Serving: 1 YELLOW, 1 PURPLE, 1/4 BLUE, 1 1/2 tsp raw sugar
Weight Watchers Freestyle Points: 6
Nutrition Information:Yield: 2 Serving Size: 1/2 of recipe
Amount Per Serving: Calories: 236 Total Fat: 5.6g