Blueberry Overnight Oats is a simple, delicious way to start the day. This easy recipe combines oats, blueberries, cinnamon, and maple into a tasty oatmeal that takes only minutes to make. These oats can be enjoyed chilled or warmed, and on-the-go.
This post contains affiliate links. See our Disclosure Statement for more information.
Overnight oats are a great breakfast option for when you simply don’t have a lot of time. Mornings are so crazy now-a-days and far too many of us are skipping breakfast for no other reason other than we are simply too rushed. You can make a serving or two of overnight oats at night, and have a delicious breakfast ready for you in the morning. These oats are so versatile and can even be taken on-the-go!
My Peanut Butter and Banana Overnight Oats recipe is one of the most popular recipes on this blog. It’s downright delicious! However, if you prefer a lighter oatmeal, or just love blueberries, then these Blueberry Overnight Oats are definitely worth trying.
This recipe uses unsweetened vanilla almond milk to add a hint of vanilla in each bite, however, you can use any milk that you prefer. I also add a touch of cinnamon for some warm spiciness, flax seeds, and maple syrup (or agave). You can easily adjust all of the flavors to your own personal preferences.
Why This Recipe Works
It’s a super easy, make-ahead breakfast recipe. You can make jars or bowls of this oatmeal for the week and have breakfast practically ready for you as soon as you wake up. It definitely helps during busy weekday mornings.
The combination of flavors is so good together and it is delicious right out of the fridge or warmed up.
Both kids and adults love this oatmeal recipe!
How To Make Blueberry Overnight Oats
Ingredients
- Old Fashioned Rolled Oats: you can use quick oats or steel-cut oats, if preferred.
- Milk: I prefer vanilla almond milk, but you can use any type of milk that you like.
- Blueberries: fresh is best!
- Cinnamon
- Maple Syrup: pure maple syrup is recommended.
- Flax Seeds: or you can use chia seeds.
Prep!
All you really need to do to prepare to make this recipe is rinse off the blueberries and gently pat them dry.
Create!
In a bowl or mason jar combine the rolled oats, flax seeds, and cinnamon. Mix well. Pour in the milk and the maple syrup. Stir until well combined. Gently mix in the blueberries. Cover and refrigerate at least 6 hours.
Present!
You can top these overnight oats with extra blueberries and maple syrup immediately before serving, if desired.
Tips and Techniques
- If you forget to make your oats the night before, you can replace the rolled oats with quick oats. Let the oatmeal sit for about an hour and it’s good to go. The texture will be slightly different, but the flavor will be just as good.
- Increase ratio of milk to oats for thinner oatmeal. You can use up to 1 cup of milk.
- Overnight oats can be stored, tightly covered, in the refrigerator for up to 5 days. They are a great option for weekly meal prep.
FAQ’s
Are Overnight Oats Healthy?
Overnights oats can be considered healthy as oatmeal provides plenty of whole grains, protein, fiber and more.
Do You Eat Overnight Oats Hot or Cold?
Overnight oats are meant to be enjoyed cold, right out of the refrigerator, however, you can warm them up if you prefer.
Simple heat them in the microwave or on the stovetop.
What is the Ratio For Overnight Oats?
The ratio of overnight oats can vary.
For thicker oatmeal, use 1/2 cup of rolled oats with 1/2 cup of milk.
If you prefer a thinner oatmeal, use up to 1 cup of milk for a 1/2 cup of rolled oats.
Can You Use Quick Oats for Overnight Oats
Yes. You can use quick oats or even steel cut oats, sometimes called Irish oatmeal
More Blueberry Breakfast Recipes
Love this Blueberry Overnight Oats recipe? Follow me on Pinterest, Instagram, and Facebook for more!
If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!
Blueberry Overnight Oats
Ingredients
- 1/2 cup old fashioned rolled oats
- 1 teaspoon flax seeds (or chia seeds, optional)
- 1/4 teaspoon cinnamon
- 1/2 cup unsweetened vanilla almond milk (or any milk you prefer)
- 1 teaspoon maple syrup
- 1/4 cup blueberries
Instructions
- Mix the old-fashioned rolled oats, flax seeds, and cinnamon in a bowl or mason jar.
- Thoroughly mix in the vanilla almond milk and maple syrup (or agave), then gently fold in the blueberries.
- Cover and refrigerate for at least 6 hours.
- Add more blueberries and maple syrup before serving, if desired.
Notes
Tips and Techniques
- If you forget to make your oats the night before, you can replace the rolled oats with quick oats. Let the oatmeal sit for about an hour and it's good to go. The texture will be slightly different, but the flavor will be just as good.
- Increase ratio of milk to oats for thinner oatmeal. You can use up to 1 cup of milk.
- Overnight oats can be stored, tightly covered, in the refrigerator for up to 5 days. They are a great option for weekly meal prep.
Nutrition
This recipe was originally posted on August 7, 2018. It was updated with improved images, step-by-step instructions, tips, techniques, FAQ’s and video in July 2021.
Jill says
Overnight oats are so quick and convenient to grab in the mornings. I like the addition of flax seeds in yours – and I always love fresh blueberries!
Dannii says
we love blueberry overnight oats and we always add chia seeds for a little protein boost.
Kelly Anthony says
Love how you can customize this recipe to exactly how you like it. I can make it a little sweeter for my kids and cut the sugar for me. This is a must have for every kitchen!
Katherine Hackworthy says
Overnight oats are such a brilliant and easy breakfast, and so many different ways of making them. We love blueberries, so this is absolutely perfect for all that lovely flavour and deliciousness.
Nicole Tingwall says
This is a delicious alternative to getting up at 5 am to make oatmeal!! Such a great idea!
Dawn says
I love meals that can be prepped in advance. Mornings are always so busy and these overnight oats would be a lovely grab and go breakfast with my coffee. Love all those blueberries too 🙂