Make the Blueberry “Milk”: Add the blueberries to a high-speed blender along with the milk, maple syrup, vanilla, lemon juice, and salt. Blend on high for 45 to 60 seconds, until the blueberries are finely blended into the milk.
Mix: Add the oats and chia seeds to a large bowl and mix well. Pour the blueberry milk into the bowl, then stir until everything is combined. Let sit for at least 5 minutes, to allow the oats and chia seeds to absorb some of the liquid. Then, mix again to incorporate the extra liquid sitting on top.
Store & Serve: Transfer the oatmeal to jars or other containers, then store in the fridge for at least 4 hours, preferably overnight. Top as desired and enjoy cold or warm; leftovers will keep in the fridge for up to 5 days.
Non-dairy Milk: I recommend using a thick and creamy milk, like cashew milk or oat milk – it adds to the creaminess!
Blueberries: Fresh blueberries do not create a vibrant purple color when blended, so I recommend using frozen blueberries for the “milk.” However, feel free to fold in or top the oatmeal with extra fresh blueberries if you’d like!
Stovetop Instructions: If you’d like to make this on the stovetop, add an additional 2 cups of water to the blueberry “milk”. Cook the milk, oats, diced peach, and chia seeds on the stovetop over medium heat for 5-10 minutes, stirring occasionally. Stir in the yogurt, then serve warm.