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Overnight Island Oats with Bumbleberry Compote<\/p>\nOvernight Island Oats with Bumbleberry Compote<\/p>\n
<\/p>\n
Oats<\/p>\n
2 cups local rolled oats<\/p>\n
1\/4 cup packed brown sugar, plus 2 tsp brown sugar, divided<\/p>\n
2 T. ground flax seeds<\/p>\n
2 T. chia seeds<\/p>\n
1 1\/2 tsp. ground nutmeg, divided<\/p>\n
1 tsp. ground allspice<\/p>\n
1\/2 tsp. ground cinnamon<\/p>\n
4 cups milk (almond, soy, or 2%)<\/p>\n
<\/p>\n
Bumbleberry Compote<\/p>\n
1 T. cornstarch<\/p>\n
2 T. cold water<\/p>\n
1 cup frozen forest berries (blackberries, black currants, salal berries, blueberries)<\/p>\n
2 T. lemon juice<\/p>\n
<\/p>\n
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.<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 …<\/p>\n