Blueberry muffin overnight oats have all the blueberry muffin flavor, but much less effort for breakfast! Only 5 minutes of prep before you let the fridge do the rest of the work overnight, and the next morning it can be served cold or warm.
I’m a big fan of easy breakfasts.
In the mornings, I’m half asleep, shuffling around, trying not to trip over a cat and just find coffee to turn me into a human being again. So, I don’t feel particularly motivated to make a time-consuming breakfast.
I can always go for a blueberry muffin or cranberry vanilla bean scone, but that requires me to have planned ahead and made those over the weekend so that half-asleep me can enjoy them during the week.
That’s when I’m thankful for only needing to spend 5 minutes throwing these blueberry muffin overnight oats together the night before, and then enjoying the fruits of my very little labor the next morning.
Get it? Fruits of my labor? Because blueberries are fruit? You get it.
They taste like a blueberry muffin, but with a lot less effort or the need to turn on your oven. Winning.
What’s the difference between oatmeal and overnight oats?
Oatmeal is generally intended to be eaten warm and made just before serving, whereas overnight oats are meant to be eaten cold and straight out of the fridge. No heat necessary!
With that said, this particular recipe for blueberry muffin overnight oats actually tastes great heated up in the microwave for about 1 minutes, or on the stove top if you wanted to eat it warm instead.
How to make the best overnight oats
The great thing about overnight oats, in general, is that they’re easy to customize. You can switch things up based on what you have available and your personal preference.
But keep in mind that to get the particular flavor that is reminiscent of blueberry muffins, you should stick to the guidelines I’ve provided.
What is the best ratio for overnight oats?
The best ratio is equal parts oats and milk. If you prefer yours a little less thick, you can add a little more milk.
You could also add one part half as much yogurt for a creamier consistency and more tangy flavor. So for this recipe it would be 1/2 cup oats, 1/2 cup milk, and 1/4 cup yogurt.
Use old fashioned rolled oats
Avoid steel cut oats or quick oats for your overnight oats. Old fashioned oats soak up the right amount of liquid without being mushy, but steel cut will be too tough and quick oats will be too soft.
I’m also a big fan of Bob’s Red Mill gluten free oats should you require gluten free for your own dietary needs.
Use whatever kind of milk you like
I like to use cashew milk for this recipe because of it’s mild flavor, but you could use any dairy or non-dairy milk that you enjoy.
Choose your favorite nut butter
In my opinion, cashew butter works best flavor-wise. But you could always use almond butter , sunflower butter, or even peanut butter if you wanted to. It will just lend itself to a slightly different flavor in the end result.
Chia seeds are optional, but encouraged!
Chia seeds provide additional fiber, protein and omega-3s and give the oats a thicker consistency because they soak up the liquid and get all plump.
Some people have an aversion to the texture of chia seeds, so you can definitely leave them out if you fall into that camp.
What kind of sweetener should I use?
Maple syrup or honey will both work great as sweetener. If you’re vegan, stick with maple syrup. You could also use the same amount of coconut sugar , brown sugar or granulated sugar if you are less concerned with your sugar consumption.
Can I use frozen blueberries?
Frozen and/or thawed from frozen blueberries are going to be very wet and provide a less than desirable result, so it’s best to stick to fresh blueberries for this recipe.
Add some blueberries the night before when you mix everything together, then top with a few more in the morning for a great balance!
Like I mentioned above, you can pop this in the microwave if you’d like to eat it warm for a nice cozy breakfast.
But otherwise you can just dump them out of the jar and into a small bowl and dig in! Or to be honest you could just eat it straight out of the jar.
There is zero judgment here.
After you’ve made this recipe, please leave a comment below with a rating – and if you came from Pinterest, add a photo to the Pin of what you make to the pin to share your experience!Print
All the blueberry muffin flavor, but much less effort and a healthier alternative for breakfast! Only 5 minutes of prep before you let the fridge do the rest of the work overnight, and the next morning it can be served cold or warm.
- 1/2 cup old fashioned rolled oats (for gluten free, I recommend Bob’s Red Mill)
- 1/2–2/3 cup plant-based milk (I prefer cashew milk), depending on preferred thickness
- 1 Tablespoon cashew or almond butter
- 1 Tablespoon chia seeds
- 1–2 teaspoons pure maple syrup, to taste (or honey if not vegan)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pure vanilla extract
- Pinch of sea salt
- 1/4 cup fresh blueberries
- In a small jar, combine all ingredients except for blueberries, and stir to combine. Gently fold in blueberries. If it would be easier, you can combine everything in a small bowl and then transfer it to a jar.
- Cover with lid and refrigerate overnight. Serve as is, or warm it up in the microwave. Enjoy!
Portions: I usually make a double batch so that I have two servings ready to go (which is what you see pictured in the post)! But you can always prepare a single serving as outlined above.
- Category: Breakfast
- Method: No Bake
- Cuisine: American
Keywords: blueberry muffin overnight oats, overnight oats, no bake breakfast, gluten free breakfast, dairy free breakfast, vegan breakfast