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I can’t believe I haven’t shared this blueberry overnight oats recipe with you before now, because it’s one I’ve been making for years. Sometimes I make it with “quick” oats and eat it right away (because I’m not always a planner), and other times I have my act together and make it like this.
I figured I’d share, so you know that this doesn’t necessarily have to be an overnight recipe. It’s more like cold cereal that way, which I love! But if you plan on making this ahead of time, don’t use quick oats. They will get too mushy when soaked with milk for too long.
When you serve these with my turkey sausage or chicken breakfast sausage patties, you’ll easily get 30 grams of protein into your morning without eggs!
Blueberry Overnight Oats Recipe Ingredients
- Rolled Oats. Use old-fashioned rolled oats for the best texture, and shop for “certified gluten-free packaging” if you need a gluten-free recipe. (Oats are gluten-free but can be contaminated during processing.)
- Greek Yogurt. I add this for both protein and flavor! Blueberries are sort of bland on their own, which is why adding something tangy helps. Plus, you’ll get extra protein in each serving this way. Be sure to check the label when shopping, as Greek yogurt should have about 15 grams of protein per 3/4 cup, but some brands have a lot less. (Trader Joe’s, I’m looking at you.)
- Milk. I use unsweetened soy milk when I make this, because my body doesn’t love too much dairy. However, any milk will work! Make sure you use one with 8 grams of protein per cup if you want the protein totals to match mine.
- Chia Seeds. I can’t think of an easier way to meet your soluble fiber goals. Just add a spoonful to this and watch them plump up overnight! If you don’t love chia seeds, ground flax would work here, too.
- Maple Syrup. Since the yogurt is tart and the blueberries can be bland on their own, just a tablespoon of this will help make the flavor craveable. But feel free to use another sweetener if you prefer. (Honey simple syrup would be great, too.)
- Frozen Blueberries. I always use frozen wild blueberries to make this because they are easy and affordable. The wild ones are smaller, so they thaw faster and distribute better throughout the pudding, too. But regular-size blueberries will work, and so will fresh. It’s totally up to you!
Optional: When I have lemons on hand, I like to squeeze a little fresh lemon juice over the top. Lemons and blueberries are meant to be served together! But this is still delicious without it, if you don’t have a lemon nearby.
How to Make Overnight Oats with Blueberries
Step 1:
Start with a 14-ounce glass jar with a lid. This size is perfect for mixing with room for toppings. Add 1/3 cup Greek yogurt, 1 tablespoon of chia seeds, 1 tablespoon of maple syrup, and 1/2 cup of your favorite milk. (I usually use unsweetened soy milk.)
Use a small whisk or spatula to stir well. This will help prevent the chia seeds and yogurt from clumping together. Then add 1/2 cup of rolled oats and stir again.
Step 2:
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Add 1/3 cup of frozen blueberries and gently stir them in. The jar might look a little full, but as you stir, it will settle down. Definitely don’t use a smaller jar, or there will be overflow.
Secure the lid and place this in the fridge to soften overnight. (Or for at least 4 hours.) You can make more than one jar if you want to make breakfast for a few days in a row! I usually make only two jars at a time, as I think they taste freshest during the first 48 hours.
Want to eat faster? I often make this recipe with quick oats instead of old-fashioned ones when I want to eat it right away. I stir this together, walk my dog, and then it’s ready to eat when we get back. It’s more like cold cereal this way, which I love.
Serving & storage Tips
When you’re ready to eat, simply grab a jar from the fridge and remove the lid. These oats should be thick and tender, and ready to eat right away. I usually like to add a squeeze of lemon juice over the top– it magically turns the spots it touches pink! (My kids love this.)
You can also add a drizzle of nut butter or extra berries on top.
Storage Tip: You can store overnight oats in the fridge for up to 4 days. However, I think these taste best in the first 48 hours, so you may want to make only 2 jars at a time.
Blueberry Overnight Oats (High-Protein & Fiber!)
Ingredients
- ⅓ cup Greek yogurt
- 1 tablespoon chia seeds
- 1 tablespoon maple syrup
- ½ cup milk of choice
- ½ cup old-fashioned rolled oats (see notes)
- ⅓ cup wild blueberries
Instructions
- In a 14-ounce jar with a lid, add the Greek yogurt, chia seeds, maple syrup, and milk. Use a small whisk or spatula to stir until smooth. (This helps break up the chia seeds and yogurt clumps.)
- Then add the rolled oats and stir again. Add the frozen blueberries, stir one more time, then secure a lid on the jar. Transfer it to the fridge and let it soak overnight. (Or for at least 4 hours.)
- When you're ready to eat the next morning, just grab a jar from the fridge! These oats will be thick; if you want a runnier consistency, just add a splash of milk and stir until you're happy with it.
Notes
Nutrition
More Recipes to Try
If you try this recipe, please leave a comment and star rating below to let me know how you like it. I appreciate your feedback!
