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Blueberry Overnight Oats (Vegan, Low FODMAP)

This easy blueberry overnight oats recipes is a perfect low FODMAP breakfast as it's vegan, gluten, dairy and refined sugar-free.

Prep Time 10 minutes
Cook Time 5 minutes
Servings 3
Author Phoebe Lapine



  1. In a small saucepan, combine the blueberries, raspberries, 1 tablespoon maple syrup and 2 tablespoons water. Bring to a simmer over medium heat and cook, swirling the pan occasionally, until the berries have broken down and the liquid has reduce and become slightly syrupy, about 5 minutes.
  2. Meanwhile, in a medium bowl, mix together the almond milk, banana, almond butter, the remaining maple syrup, vanilla, and salt until smooth. Fold in the oats and chia seeds. Divide between 3-4 small bowls, ramekins or mason jars, leaving at least an inch of room on the top. Top with the berry compote.
  3. Cover and refrigerate overnight. For a warm oatmeal, pop the bowl in the microwave for 30 seconds.