Ingredients
1/2
cup almond or coconut milk
2
containers (5.3 oz each) gluten-free Greek blended vanilla yogurt
2
pouches Gluten Free Chex™ maple brown sugar oatmeal (from 9.54-oz box)
1/2
cup fresh blueberries
1/4
cup chopped pecans, toasted, if desired
2
tablespoons additional fresh blueberries, if desired
Preparation
In container with tight-fitting cover, mix almond milk, yogurt and oatmeal. Stir in 1/2 cup blueberries. Cover and refrigerate overnight.
Top with toasted pecans and extra blueberries.
