Maple Blueberry Overnight Oats

• 65 g (about 2/3 cup) — Old-fashioned rolled oats
• 90 g (about 2/3 cup) — Fresh blueberries
• 12 g (1 tbsp plus 1/2 tsp) — Chia seeds
• 2 tsp (10.7 g) — Unsweetened unsalted almond butter
• 1 tsp (6.7 g) — Pure maple syrup
• 1/2 tsp (1.3 g) — Ground cinnamon
• 0.3 g (small pinch) — Fine salt

Method

1. 1Combine the dry ingredientsAdd the rolled oats, chia seeds, cinnamon, and salt to a clean 2-cup jar and stir to distribute them.Look for: The chia and cinnamon are spread evenly through the oats with no concentrated patches.
2. 2Add the waterPour in 160 ml cold water and stir for 60 seconds, scraping the bottom and corners of the jar.1 minLook for: Every oat is wet and no dry chia or oat layer remains on the bottom.
3. 3Let the mixture settleLeave the open jar on the counter for 2 minutes, then stir once more to break up any chia clumps.2 minLook for: The chia remains evenly suspended and the mixture is beginning to thicken.
4. 4Refrigerate overnightSeal the jar and refrigerate it continuously for 8 hours.480 minLook for: The oats are tender and spoonable with no loose water around the edge.Safety: Keep the sealed jar refrigerated at 40°F or colder.
5. 5Stir the chilled oatsOpen the cold jar and stir from the bottom twice before adding any toppings.Look for: The oat mixture is uniformly thick without a dense layer at the bottom.
6. 6Add every toppingTop the oats with all the blueberries, almond butter, and maple syrup and serve cold.Look for: The blueberries remain firm and the three toppings sit distinctly above the oats.Safety: Wash and dry the blueberries before adding them.