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Overnight Oats 4 Different Ways | A healthy breakfast that is perfect for on-the-go
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Blueberry Muffin Overnight Oats

Skip the coffee shop muffin and make this blueberry muffin overnight oat recipe instead which is packed with fiber, protein, and antioxidants.
Prep Time15 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: American
Servings: 1
Calories: 530kcal

Ingredients

Oat Base:

  • 1/3 cup old-fashioned oats not quick-cooking
  • 2/3 cup unsweetened plain soy milk (can use any non-dairy milk)
  • 1/3 cup unsweetened plain almond milk yogurt (can use any non-dairy yogurt)
  • 1 tablespoon maple syrup
  • 1 tablespoon chia seeds
  • 1/4 teaspoon ground cinnamon
  • Dash of nutmeg
  • Pinch of sea salt
  • 1/2 cup fresh or frozen blueberries

Topping:

  • 1/4 cup fresh blueberries
  • 1/4 cup chopped almonds
  • 2 tablespoons toasted coconut chips

Instructions

  • In a large mouth 1/2 liter size jar, add the oats, almond milk, yogurt, maple syrup, chia, cinnamon, nutmeg and salt. Stir well with a spoon. Cover and chill in the refrigerator overnight.
  • Puree blueberries in blender until smooth. Stir into oats with a spoon to create swirls. Top with additional blueberries, almonds, and coconut chips.

Notes

Some of my favorite non-dairy/vegan yogurts are: Siggi's plant-based coconut yogurt, CoCoJune coconut yogurt, Kite Hill Greek-style vegan yogurt

Nutrition

Serving: 1recipe | Calories: 530kcal | Carbohydrates: 75g | Protein: 14g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 13g | Sodium: 185mg | Fiber: 14g | Sugar: 33.5g