NOTES:u003cbru003eMy oats were quick-cooking oats, so cooking time may vary if yours are wholeu003cbru003eIf you like your oats on the sweeter side, you can add in 1 tbsp of maple syrup when cooking the oats.
-1 In a medium saucepan, pour in your oats, almond milk, vanilla and sea salt and bring it to a boil.
-1 Once boiling, reduce the heat to low to let it simmer, stirring occasionally.
-1 After about 6 minutes, add in the yogurt and whisk it in until creamy. Let the oats simmer on the lowest flame while you prep your blueberries. If needed, you can add a little more milk to thin them out. Be sure to stir every couple of minutes so that the oats don't stick to the bottom of the pan.
-1 While the oats simmer, add your blueberries to a small pan with the lemon juice and maple syrup and cook over a high heat. Stir the blueberries until they start to bubble, and gently begin mashing them- you can leave some pieces whole. Lower the heat to medium.
-1 After about 5-6 minutes, lower the flame to a medium/low and add in the chia seeds. Let the blueberries cook until they begin to thicken, making sure to stir every couple of minutes. It should take an additional 5-7 minutes.
-1 Once the blueberries are thick, divide the oats into two bowls and top with the blueberry compote. You can top them with extra chia seeds or yogurt.
-1 *The blueberry mixture can be prepped in advance and refrigerated for up to 1 week.
