Overnight Island Oats with Bumbleberry Compote

 

Oats

2 cups local rolled oats

1/4 cup packed brown sugar, plus 2 tsp brown sugar, divided

2 T. ground flax seeds

2 T. chia seeds

1 1/2 tsp. ground nutmeg, divided

1 tsp. ground allspice

1/2 tsp. ground cinnamon

4 cups milk (almond, soy, or 2%)

 

Bumbleberry Compote

1 T. cornstarch

2 T. cold water

1 cup frozen forest berries (blackberries, black currants, salal berries, blueberries)

2 T. lemon juice

 

In a large bowl, mix together the oats, 1/4 cup of the sugar, the flax and chia seeds, 1 tsp of the nutmeg, the allspice, and the cinnamon. Place 1/2 cup of this mixture in each of four 2-cup mason jars or similar sealable glass jars. Add 1 cup of milk to each jar and mix with a spoon to combine. Seal the jars and put in the fridge to soak for at least 12 hours, or up to 3 days.

In a small saucepan, whisk together the remaining 2 tsp sugar, the remaining 1/2 tsp nutmeg, and the cornstarch with the cold water until the mixture is completely lump-free. Fold in the frozen berries, drizzle the lemon juice overtop, and place over medium heat, covered, to allow the berries to thaw, 2-3 minutes, stirring once or twice. Remove the lid and increase the heat to medium-high. Watch the berries carefully, stirring occasionally, as they come to a boil. Boil for 1 minute then remove from the heat. Serve immediately or allow to cool. This will keep in airtight container in refrigerator for up to 3 months. To serve, remove the lid from the jar of oats and top with a dollop of the jam. You can also add a dollop of yogurt.