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Breakfast recipe · from the recipe book

Blueberry Compote Vanilla Overnight Oats with Almonds

Creamy vanilla-scented oats layered with a warm-spiced blueberry compote and topped with crunchy toasted almonds and a hint of lemon.

Blueberry Compote Vanilla Overnight Oats with Almonds

Ingredients

  • 3 cups240 gOld-fashioned rolled oats
  • 2⅔ cups (630 ml)640 gSoy milk, original
  • 1 cup200 gCottage cheese, 2%blended smooth
  • 2½ cups400 gFrozen blueberries, unsweetened
  • 1½ tbsp30 gMaple syrup
  • 2 tsp8 gVanilla extract
  • 2 tsp4 gLemon zest
  • ¾ tsp2 gGround cinnamon
  • 1 oz24 gChia seeds
  • ¼ cup whole40 gAlmondssliced
  • ⅛ tsp0.5 gSalt

Steps

  1. Make the compote first: put the frozen blueberries, the cinnamon and the lemon zest in a small pot over medium heat and simmer, stirring and mashing some berries, until jammy, about 8 minutes.
  2. Take the pot off the heat, stir in half the maple syrup, then cool the compote for 10 minutes.
  3. Meanwhile, toast the almonds in a dry skillet over medium-low heat until golden, 3 to 4 minutes, then set them aside to cool.
  4. In a bowl, whisk the soy milk, the blended cottage cheese, the vanilla, the salt and the remaining half of the maple syrup until smooth.
  5. Stir the oats and the chia seeds into the vanilla soy milk mixture.
  6. Divide half of the oat mixture among 4 jars, spoon in half of the cooled compote, then top with the remaining half of the oat mixture and the remaining half of the compote.
  7. Cover and refrigerate at least 8 hours or overnight.
  8. Stir gently if you like, sprinkle with the toasted almonds and serve cold.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Tree nuts, Soy. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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