Lemon Meringue Blueberry Pie Overnight Oats

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Lemon Meringue is without a doubt my all-time favorite dessert. I can literally eat it in any form: pie, tartelettes, cupcakes, macarons, in a jar… you name it! However, I never thought I could create a power breakfast version of it. Behold: Lemon Meringue Blueberry Pie Overnight Oats! From now on you’ll be eating dessert for breakfast. And to good thing is, you don’t even have to feel guilty ;-)

Ingredients
Oats
100g Alpro Mild & Creamy
50g rolled oats
40-60ml almond milk (depending on how gooey you like your oats)
Juice of ½ lemon
1 tsp lemon zest
1 tsp honey
½ tsp vanilla extract
pinch of skinless sliced almonds
½ McVitie Digestive cookie (crumble for the crust)

Topping
Blueberries
Meringue (the crispy kind)
Grated coconut
Drizzle of honey

Directions
Combine all ingredients and put it on top of the cookie crumble in an airtight container (sealed mason jar or jam container). Cover and allow to sit overnight (or up to 4 days ) in the fridge.

When ready to eat, simply take mason jar out of the fridge, add blueberries, bits of meringue, grated coconut and a drizzle of honey. Enjoy!

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