Frozen Wild Blueberry Overnight Oats
Recipe type: Breakfast
Prep time: 
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Serves: 2 servings
Did you know that you don't have to cook oats to have oatmeal? Let me show you how.
  • 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
  1. In a bowl, stir all ingredients to combine. Divide into 2 sealed serving containers.
  2. Let sit overnight in fridge and tomorrow you have oatmeal to-go.

Wild Blueberry Chia Jam
Recipe type: Basics
Prep time: 
Cook time: 
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Serves: 1 cup
This fresh blueberry chia jam is quite possibly healthiest jam ever.
  • 3 cups frozen wild blueberries
  • ¼ cup (approx.) maple syrup
  • 1 vanilla bean, spilt in half lenghtwise, seeds scraped
  • Zest of half a lemon
  • Juice from half a lemon
  • 1-inch knob ginger, grated
  • ¼ cup chia seeds
  1. Split vanilla bean in half lengthwise, scraping seeds from inside with back of knife. Place scraped seeds and remaining pod in saucepot.
  2. 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.
  3. Lightly mash berries with fork or potato masher to release their juices.
  4. Continue to cook, stirring occasionally, until juices are reduced by half, about 5 minutes.
  5. Remove jam from heat and stir in chia seeds, and continue to cook for another minute.
  6. Let jam cool, transfer to mason jar with lid and place in 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
Recipe type: Baking
Prep time: 
Cook time: 
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Serves: 1 loaf
A super moist dense loaf loaded with seeds and studded with wild blueberries.
  • 1 cup milk of choice, like unsweetened almond milk
  • 1 Tbsp ground flax
  • 1 Tbsp ground pumpkin seeds
  • 2 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
  1. Preheat oven to 350°F and line loaf pan with parchment or grease with coconut oil.
  2. In large bowl mix together all wet ingredients with seeds. Set aside for a few minutes to thicken.
  3. In a medium sized bowl whisk together dry ingredients.
  4. Stir dry ingredients into wet until just combined.
  5. Pour into greased pan and bake about 40-50 minutes or until cake tester comes out clean.