Overnights Oats with Lavender Chia Pudding
Try this Overnights Oats with Lavender Chia Pudding recipe, or contribute your own.
Try this Overnights Oats with Lavender Chia Pudding recipe, or contribute your own.
- Carbohydrate 10.7226 g
- Cholesterol 0 mg
- Fat 0.2442 g
- Fiber 1.7760000705719 g
- Protein 0.5476 g
- Saturated Fat 0.02072 g
- Serving Size 1 1 recipe (74g)
- Sodium 0.74 mg
- Sugar 8.9465999294281 g
- Trans Fat 0.08066 g
- Calories 42 calories
Step-by-step
- Place oats, milk, chia seeds and vanilla in a jar and stir well. Add some extra almond milk if needed. Top with blueberries and place covered in the fridge.
- In a separate jar, mix the chia pudding ingredients, cover and place in the fridge. Leave both to sit overnight.
- In the morning, gently mix the blueberries with the oats and top with the chia pudding.
Standard recipes rarely detail the hydration kinetics of whole grains versus cracked seeds. Rolled oats require a full eight hours in a sealed glass jar at 38 degrees Fahrenheit to soften completely without dissolving into starch. Chia seeds absorb up to twelve times their dry weight in liquid, creating a viscous mucilage that binds the surrounding plant milks. Incorporating dried culinary lavender demands restraint, as excessive floral oils impart a soapy astringency rather than herbal balance. Standard mason jars with tight-fitting silicone gaskets prevent unwanted refrigerator odors from permeating the delicate coconut and almond bases during the resting phase. Fresh blueberries add surface moisture that softens the top layer of oats differently than submerged grains. Frozen berries can substitute directly for fresh fruit, though they release excess water upon thawing and should be drained before mixing. Properly sealed components maintain structural integrity for up to seventy-two hours in cold storage without freezing, as ice crystal formation ruptures the hydrated chia cell walls and destroys the gel matrix.
