Opened in the morning, each jar reveals a deep violet swirl through the creamy oats: Maison Perrotte’s wild blueberry jam, jewel-toned and remarkably intense, brings fruit and woodland to a breakfast made the night before.
Serves 2 · 10 min + overnight chilling
- Stir together 1 cup (90 g) rolled oats, 1 cup (240 ml) milk and 1/2 cup (125 g) Greek yogurt.
- Divide half the mixture between 2 jars, add 1 tbsp of the wild blueberry jam to each, then top with the remaining oats.
- Cover and refrigerate overnight.
- In the morning, finish each jar with another spoonful of jam, fresh blueberries and a few toasted almonds.
The star of this recipe: Wild Blueberry Jam, by Maison Perrotte.
