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!
Can I eat overnight oats warm?
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.
Description
Ingredients
- ½ cup old fashioned rolled oats, for gluten free, I recommend Bob’s Red Mill
- ½ cup to 2/3 cup plant-based milk, depending on preferred thickness (cashew milk, oat milk, almond milk, etc.)
- 1 Tablespoon cashew butter, or almond butter
- 1 Tablespoon chia seeds
- 1 to 2 teaspoons pure maple syrup, to taste (or honey if not vegan)
- ½ teaspoon ground cinnamon
- ½ teaspoon pure vanilla extract
- Pinch sea salt
- ¼ cup fresh blueberries
Instructions
- In a small jar, combine all ingredients except for blueberries, and stir to combine. If it would be easier, you can combine everything in a small bowl and then transfer it to a jar.1/2 cup old fashioned rolled oats1/2 cup to 2/3 cup plant-based milk1 Tablespoon cashew butter1 Tablespoon chia seeds1 to 2 teaspoons pure maple syrup1/2 teaspoon ground cinnamon1/2 teaspoon pure vanilla extractPinch sea salt
- Gently fold in blueberries.1/4 cup fresh blueberries
- Cover with lid and refrigerate overnight. Serve as is, or warm it up in the microwave. Enjoy!
Notes
Nutrition Facts
Nutrition Disclaimer
The provided nutrition information is generated by an automatic API and does not take variations across specific brands into account. This information is provided as a general guideline and should not be treated as official calculations. Learn more here.
Ana Palafox
Good morning, Leslie. Today I tried blueberry muffin overnight oats that I made. Mmmmmm! It tested very delicious, well-flavored, healthy, mouthwatering, pleasant, and heavenly. I loved it.
Leslie Kiszka
I’m so glad you enjoyed it!
Chris
Was looking for something quick, healthy, and delicious for my weekday breakfasts. This recipe was perfect for all three! Will definitely be using this as a go-to during the week.
Leslie Kiszka
I’m so glad you like it!
Linda
Was excited to see your email about this recipe because I have a ton of blueberries that my kids haven’t eaten that I didn’t know what to do with. Made it today and gave it a little taste before I put it in the fridge and it seems yummy. Will update tomorrow when we have it for breakfast.
Leslie Kiszka
I hope you like it!