Wild Blueberry Overnight Oatmeal

For the blueberry compote:

• 375 ml (1 1/2 cups) of frozen wild blueberries
• 45 ml (3 tbsp) of maple syrup
• 5 ml (1 tsp) of lemon juice
• 5 ml (1 tsp) of cornstarch

For the oatmeal:

• 500 ml (2 cups) of large oat flakes
• 30 ml (2 tbsp) of chia seeds
• 250 ml (1 cup) of vanilla Greek yogurt
• 430 ml (1 3/4 cups) of milk
• 5 ml (1 tsp) of vanilla extract
• 1 pinch of cinnamon (optional)

To serve:

• 125 ml (1/2 cup) of frozen wild blueberries
• A few pinches of cinnamon (optional)

Steps

• In a small saucepan, combine the blueberries for the compote with the maple syrup and lemon juice. Heat for 3 to 4 minutes over medium heat, lightly crushing the blueberries with a spoon.
• In a small bowl, dissolve the cornstarch in a little cold water. Add the dissolved cornstarch to the saucepan. Bring to a boil, then simmer for 2 to 3 minutes over low heat, stirring constantly. Remove from the heat and let cool slightly. Refrigerate until ready to serve.
• In a bowl, combine the rolled oats, chia seeds, yogurt, milk, vanilla, and, if desired, cinnamon until well blended. Cover and refrigerate for 8 hours, ideally overnight.
• When ready to serve, divide half of the blueberry compote among four glass jars, then top with the oatmeal. Garnish with the remaining compote, blueberries, and, if desired, cinnamon.