This one of my favorite ways to use up my frozen blueberries from picking season back in July and August.
Blueberry Muffin Overnight Oatmeal
2 cup steel-cut oats
6 cups skim milk
2/3 cup light cream
2 tablespoons butter
4 cups blueberries (frozen or fresh)
3 tablespoons vanilla extract
1/4 cup plus 3 tablespoons brown sugar
1/4 cup fresh lemon zest
2 blueberry muffin, crumbled
Fresh whipped cream
Prep Day: Spray the basin of a crock-pot with nonstick cooking spray. Add the oats, milk, cream, blueberries, vanilla and brown sugar. Stir the mixture to combine. Set your slow cooker to low and cook about 5 – 7 hours, if you can stir about halfway through to ensure it’s evenly mixed and doesn’t burn.
Serve Day: Mix in the lemon zest and crumbled up blueberry muffin. Garnish each bowl with fresh whipped cream.