Frozen Wild Blueberry Overnight Oats:
Did you know that you don’t have to cook oats to have oatmeal? Let me show you how.

Ingredients:

• ½ cup oats
• ⅔ cup milk of choice, like unsweetened almond
• 1 Tbsp hemp seeds (hearts)
• 1 Tbsp raw pumpkin seeds
• 1 cup frozen wild blueberries
• Pinch salt
• Optional: 1-2 Tbsp honey or maple syrup

Method:

In a bowl, stir all ingredients to combine. Divide into 2 sealed serving containers. Let sit overnight in the fridge and tomorrow you have oatmeal to-go.

Wild Blueberry Chia Jam

This fresh blueberry chia jam is quite possibly the healthiest jam ever.

Ingredients :

• 3 cups frozen wild blueberries
• ¼ cup (approx.) maple syrup
• 1 vanilla bean, split in half lengthwise, seeds scraped
• Zest of half a lemon Juice from half a lemon
• 1-inch knob ginger, grated
• ¼ cup chia seeds

Method:

Split the vanilla bean in half lengthwise, scraping seeds from inside with back of a knife. Place scraped seeds and remaining pod in saucepot. Add blueberries, maple syrup, lemon zest and juice, and grated ginger to saucepot. Over medium-high heat, bring to simmer, stirring occasionally, until blueberries begin to burst, about 3 minutes. Lightly mash berries with fork or potato masher to release their juices. Continue to cook, stirring occasionally, until juices are reduced by half, about 5 minutes. Remove jam from heat and stir in chia seeds, and continue to cook for another minute. Let jam cool, transfer to a mason jar with lid and place in the fridge.

Tizz’s Tips This fresh jam can be stored for up to 2 weeks in fridge and is also freezer friendly.

Lemon Wild Blueberry Seed Loaf
A super moist dense loaf loaded with seeds and studded with wild blueberries.

Ingredients:

• 1 cup milk of choice, like unsweetened almond milk
• 1 Tbsp ground flax
• 1 Tbsp ground pumpkin seeds2 Tbsp chia seeds
• 2 Tbsp hemp seeds (hearts)
• 2 Tbsp raw sesame seeds
• Zest of 1 lemon
• Juice of 1 lemon
• ¾ cup cane sugar or can substitute honey
• ½ cup unsweetened applesauce
• ⅓ cup melted coconut oil
• 2 tsp pure vanilla extract
• 2 cups spelt flour
• 1 tsp baking powder
• 1 tsp baking soda
• ¾ tsp ground anise or cardamom
• Pinch salt

Method: Preheat oven to 350°F and line loaf pan with parchment or grease with coconut oil. In large bowl mix together all wet ingredients with seeds. Set aside for a few minutes to thicken. In a medium-sized bowl whisk together dry ingredients. Stir dry ingredients into wet until just combined. Pour into greased pan and bake about 40-50 minutes or until a cake tester comes out clean.