These Blueberry Muffin Overnight Oats come together in five minutes so breakfast will be ready right when you wake up! This easy overnight oat recipe tastes like blueberry muffins and can be served cool or warm.
Seattle transforms during the spring and summer, turning from the land of rain and gloom into a sunshine-y, blue skied place with lots of glimmering water and pale locals trying to catch a tan while the sun hangs around ever so briefly. I don’t think summer is here quite yet, as the forecast is predicting a weekend full of rain, but the teases of summer have definitely infected the atmosphere up here.
While I love the ritual of making oats in the morning (like these chocolate peanut butter ones or this chocolate strawberry oatmeal), I know not everyone has the luxury of working from home like I do and you all don’t have time to fuss over oatmeal making in the morning. So, I bring you overnight oats: oatmeal made cold, creamy, refreshing, and totally delicious.
The flavor options are pretty much endless, but I made a classic recipe that I absolutely adore: blueberry muffin overnight oats! They’re so simple – it’s magical what a dash of cinnamon and scoop of dried blueberries will do for a bowl of oatmeal. I also added a splash of Rodelle vanilla extract to add some warmth!
These overnight oats come together into less than five minutes and you can grab a jar on your way to work for the quickest breakfast ever. If you’re not into cold oats, pop them in the microwave for 30 seconds to warm them up first, but I like ’em cold, especially on hot days! You can also add some topping if you’d like (and I always like!). I opted top these simply with fresh blueberries and some chopped almonds. A drizzle of almond butter would be delish too ;)
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Remember to #bakerita if you try the recipe!
Blueberry Muffin Overnight Oats- 1 cup rolled oats (gluten-free if necessary)
- 1 cup milk (I used almond)
- 1 cup plain or vanilla Greek yogurt (I used 0%)
- 2 tablespoons maple syrup
- ¼ cup dried blueberries
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- Fresh blueberries + chopped almonds, to top
- In a medium bowl, combine all of the ingredients and whisk until smooth. Divide into two or three small jars, cover, and let sit in the refrigerator for at least 4 hours, or overnight.
- Serve straight from the fridge, or slightly warmed.
- Keep in the fridge for up to 5 days.
There's more where that came from!
Greek Yogurt Cheesecakes with Granola Crust (Gluten Free +… Apple Oatmeal Muffins (Vegan) Peanut Butter Oatmeal Cookies (Gluten Free) Pumpkin Apple Muffins (GF + Vegan) Chocolate Strawberry Oatmeal (GF + Vegan) White Chocolate Cinnamon Oatmeal Cookies