Blueberry Muffin Overnight Oats
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.
Ingredients
- ½ cup old fashioned rolled oats, for gluten free, I recommend Bob’s Red Mill
- ½ to ⅔ cup plant-based milk, I prefer cashew milk, depending on preferred thickness
- 1 Tablespoon cashew 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 of sea salt
- ¼ cup fresh blueberries
Instructions
- 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!
Notes
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.
Nutrition
Calories: 342kcal | Carbohydrates: 43g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 6mg | Potassium: 353mg | Fiber: 11g | Sugar: 6g | Vitamin A: 31IU | Vitamin C: 4mg | Calcium: 167mg | Iron: 3mg
Tried this recipe?Leave a comment and rating!