American · Breakfast
FODMAP Booster Blueberry Oat Cinnamon Cups
Overnight oats soaked in lactose-free milk with blueberries, cinnamon, and warm spices, batch-prepped for a low-FODMAP American breakfast.
$
10 minsPrep
0 minsCook
10 mins (plus 6 hours chilling)Total
EasyLevel
Nutrition per serving
385Calories
18gProtein
12gFat
52gCarbs
14gSugar
8gFiber
185mgSodium
8mgChol
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Instructions
1
Prep
Whisk together 260ml lactose-free milk, 120g Greek yogurt, 0.8 tsp vanilla extract, 0.6 tsp ground cinnamon, 0.1 tsp ground ginger, and 0.1 tsp sea salt until smooth. Stir in 90g rolled oats, 24g chia seeds, and 16g ground flaxseed until fully combined.
2
Build
Divide the oat mixture evenly between 2 airtight cups or jars, filling each about three-quarters full. Top each cup with 80g fresh blueberries distributed across the surface.
3
Finish
Seal the cups tightly and refrigerate at 4°C for at least 6 hours or overnight until the oats are fully hydrated and creamy (up to 4 days storage).
4
Plate
Stir the blueberries through the oats for an even distribution, then serve cold straight from the cup or transfer to a bowl and enjoy.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 90g (3.2 oz) old-fashioned rolled oats
- 260ml (1 1/8 cup) lactose-free milk
- 120g (4.2 oz) lactose-free plain Greek yogurt
- 24g (0.8 oz) chia seeds
- 16g (0.6 oz) ground flaxseed
- 0.8 tsp vanilla extract
- 0.6 tsp ground cinnamon
- 0.1 tsp ground ginger
- 0.1 tsp fine sea salt
- 160g (5.6 oz) fresh blueberries