Protein-Packed Overnight Blueberry Oats

I know there are a million recipes for overnight oats, but I saw this at HEB:

Such a sad, tiny portion for SEVEN smart points. I knew one more recipe for overnight oats would do more good than harm. This recipe yields a hearty two cup serving, at four smart points per serving.

Know a new mom? Make her some! Oats supposedly promote lactation. If I was making this for a new mom, I'd sub in whole milk or regular vanilla almond milk instead of unsweetened, and I'd add a swirl of honey and a sprinkle of nuts. New moms need those calories!

Ingredients:

1 pound frozen blueberries
1 1/3 cups old fashioned oats
3 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon ground allspice
2 cups unsweetened vanilla almond milk
14 ounces silken tofu
1 tablespoon vanilla extract

1. Drain and press tofu for at least 30 minutes.

2. Put drained tofu, vanilla extract and spices in a large mixing bowl and mash together with a fork until spices and extract are evenly distributed.

3. Add oats and continue to mash with a fork until oats and tofu are combined.

4. Divide oat/tofu mixture evenly between four, two cup containers. I use wide mouth pint-size mason jars at home, and old peanut butter jars or ziplock containers when I'm traveling.

5. Spoon some of the frozen blueberries into each jar, leaving about an inch of space at the top.

6. Using an iced tea spoon, or other small long handled spoon, stir oat mixture and blueberries until roughly combined.

7. Top each jar with additional blueberries.

8. Pour 1/2 cup unsweetened vanilla almond milk in each container.

9. Seal and refrigerate up to five days, maybe longer.

10. To serve, remove lid, and shovel contents into face. If you used a microwaveable container, zap it for a minute or two to take the chill off.