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.
The past few days have been unseasonably hot here in Seattle, with the temperature cracking the 80s earlier in the week, and it’s luckily stayed in the realm of sundress weather. Being able to photograph on my patio without the need for two jackets and a scarf has been a blessing, and my body is thankful for the extra dose of vitamin D it’s getting from my long daily walks to soak up the sun.
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.
With the sunshine comes a change in diet, too. Say buh-bye to the heavy hearty dishes and give a big wave hello to fresh produce, lighter dishes and cold refreshing treats. One of my winter to summer changes starts with breakfast. Well, mainly it starts with oatmeal, going from warm, freshly made oatmeal to easy peasy cold & creamy overnight oats!
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.
If you haven’t had or heard of overnight oats (where’s the rock you’ve been living under?), they’re made like this: instead of simmering oats with water or milk, you whisk rolled oats with liquid and flavorings of choice, place in a jar or bowl, and let the sit in the fridge overnight where the liquid will absorb into the oats and everything will get creamy and 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!
Also, make sure sure that you use rolled oats and not quick oats – if you use quick cooking oats, you’ll have a big bowl of mush in the morning. A delicious bowl of mush, but mush nonetheless, and that’s not what we’re going for here.
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 ;)
This gluten-free breakfast is a life saver on busy days and between the cinnamon and the dried blueberries that plump up overnight, you’ll totally get the blueberry muffin vibes you know you want for breakfast, but way better for you. Whip up a batch, and enjoy!
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.