Breakfast

Creamy overnight oats with blueberries, apples and hazelnuts

1.5 cup (375 ml) quick cooking oats
2.5 cups (625 ml) whole milk
4 tbsp (60 ml) maple syrup (or BC honey)
4 tbsp (60 ml) hemp seeds
6 tbsp (90 ml) raw sunflower seeds
6 tbsp (90 ml) raw pumpkin seeds
¼ cup (60 ml) local hazelnuts
½ cup (125 ml) dried apple pieces (or a full BC apple, garnish/slice/cut up the apple just before serving the oats)
1 cup (250 ml) fresh BC blueberries

Preheat your oven to 350 degrees. On a lined baking sheet in a preheated 350 degree oven, toast your hazelnuts until golden brown for approximately 17 minutes. Prep this ahead of time so you have your toppings ready.
Make the night before: In each jar, put half of the oats in the jar, then half of the milk and half the maple syrup. Refrigerate overnight.
The next morning garnish the oats with the blueberries, hazelnuts, pumpkin, sunflower and hemp seeds, and the dried apples unless you plan on using fresh apple in which case bring a fresh apple to cut up and put in the creamy oats at the last minute.

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