Overnight Oats

1/3 cup uncooked oatmeal (not quick oats)
1/3 cup milk
1/3 cup plain yogurt
Two tablespoons chia seeds
1/3 cup blueberries

Combine ingredients in a bowl or jar, stirring well. Cover and store in refrigerator overnight. Enjoy!

Blueberry Buttermilk Cinnamon Rolls with Lime Glaze

Makes 10-12 rolls

1 package active dry yeast

1/8 cup warm water

3/4 cup buttermilk

1/4 cup vegetable oil

2 1/4 cups all-purpose flour

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 stick butter, melted

3/4 cup brown sugar

1 teaspoons ground cinnamon

1 cup fresh North Carolina blueberries

Zest of 1 lime

Juice of 2 limes
1/2 cup powdered sugar

In a small bowl, dissolve yeast in warm water. Let proof until creamy, about 10 minutes. Meanwhile, in a small saucepan over low heat, heat the buttermilk until warm.

Add the buttermilk and oil to the yeast mixture in a large bowl; mix well. Combine the flour, salt and baking soda. Stir the flour mixture into the liquid a bit at a time, until a soft dough forms. On a lightly floured surface, knead about 20 times. Cover the dough and let it rest for about 10 minutes. In a small bowl, stir together the butter, brown sugar, and cinnamon.

On a lightly floured surface, roll out the dough into a large rectangle. Spread the cinnamon mixture evenly over the dough, then sprinkle the lime zest and blueberries evenly over top. Roll up dough into a log and pinch the seam to seal. Slice into 1 inch pieces and place cut side up in a lightly greased 9-inch cake pan. Cover and let rise 30 minutes or overnight in the refrigerator. When ready to bake, preheat oven to 400 degrees F.

Bake in preheated oven for about 25 minutes, until golden brown. Let cool for a few minutes before glazing. To glaze, mix together lime juice and powdered sugar, then evenly drizzle over slightly cooled rolls. Garnish with more lime zest, if you want yours to look like the picture.