Quick Blueberry Overnight Oats with Yogurt Recipe

Introduction

Start your day with a delicious and nutritious bowl of Quick Blueberry Overnight Oats with Yogurt. This easy recipe combines creamy Greek yogurt, wholesome oats, and sweet blueberries for a satisfying breakfast that’s ready when you are.

Ingredients

• 1 tsp vanilla extract (pure vanilla preferred)
• 1/2 cup frozen blueberries (no need to thaw)
• 1/2 cup rolled oats (old-fashioned oats work best)
• 1 tbsp chia seeds (optional but recommended for texture and nutrition)
• Dash of salt
• 2 tbsp maple syrup
• 1/2 tsp cinnamon (freshly ground for better flavor)
• 1/3 cup plain Greek yogurt (non-fat or full-fat, adds creaminess)
• 2/3 cup unsweetened almond milk
• 1/4 cup roasted walnuts (chopped into bite-sized pieces, for topping)

Instructions

1. Step 1: In a medium bowl or mason jar, combine the rolled oats, chia seeds, cinnamon, and salt. Whisk these dry ingredients together to evenly distribute the spices and prevent clumping.
2. Step 2: In a separate small bowl, whisk together the Greek yogurt, almond milk, maple syrup, and vanilla extract until smooth and well combined to avoid lumps.
3. Step 3: Pour the wet mixture into the bowl with dry ingredients and stir well to combine. Gently fold in the frozen blueberries so they thaw slowly overnight without breaking down.
4. Step 4: Cover the bowl or jar with a lid or plastic wrap and refrigerate for at least 8 hours or overnight. You can prepare the oats up to 2 days ahead for convenience.
5. Step 5: Remove from the refrigerator and stir well. Add a splash of almond milk if the oats have thickened too much. Transfer to a serving bowl or eat directly from the jar.
6. Step 6: Top with the chopped roasted walnuts for added crunch and nutrition. Serve chilled and enjoy immediately.

Tips & Variations

• For a sweeter option, add a little more maple syrup or a drizzle of honey before serving.
• Try substituting almond milk with any other plant-based or dairy milk you prefer.
• Add fresh fruit like banana slices or strawberries for extra flavor and color.
• Use rolled oats rather than instant or steel-cut oats for the best texture.
• Chia seeds are optional but recommended for added fiber and a slightly thicker texture.

Storage

Store the overnight oats in an airtight container or jar in the refrigerator for up to 2 days. For best texture and flavor, consume within this time. If the oats have thickened after storage, stir in a little more almond milk before serving. This dish is best enjoyed cold or at room temperature and does not require reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh blueberries instead of frozen?

Yes, fresh blueberries can be used, but they may release more juice and make the oats slightly more watery. Using frozen berries helps them thaw slowly and keeps the texture firmer.

Can I make this recipe vegan?

Absolutely. Use a plant-based yogurt instead of Greek yogurt and ensure your maple syrup or sweetener is vegan-friendly for a fully vegan version.

Quick Blueberry Overnight Oats with Yogurt Recipe

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★★★★★

4.8 from 82 reviews

• Author: Lila
• Total Time: 8 hours 5 minutes
• Yield: 1 serving 1x
• Diet: Low Fat

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Description

A quick and nutritious blueberry overnight oats recipe featuring creamy Greek yogurt, chia seeds, and a touch of cinnamon, sweetened with maple syrup and topped with crunchy roasted walnuts. Perfect for a healthy, grab-and-go breakfast prepared the night before.

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Ingredients

Scale 1x2x3x

Oats Mixture

• 1/2 cup rolled oats (old-fashioned oats work best)
• 1 tbsp chia seeds (optional but recommended for texture and nutrition)
• 1/2 tsp cinnamon (freshly ground for better flavor)
• dash salt

Wet Ingredients

• 1/3 cup plain Greek yogurt (non-fat or full-fat)
• 2/3 cup unsweetened almond milk
• 2 tbsp maple syrup
• 1 tsp vanilla extract (pure vanilla preferred)

Fruit

• 1/2 cup frozen blueberries (no need to thaw)

Topping

• 1/4 cup roasted walnuts (chopped into bite-sized pieces)

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Instructions

1. Combine Dry Ingredients: In a medium bowl or mason jar, whisk together the rolled oats, chia seeds, cinnamon, and salt to evenly distribute the flavors and prevent clumping.
2. Mix Wet Ingredients: In a separate small bowl, whisk the Greek yogurt, almond milk, maple syrup, and vanilla extract until smooth and well combined to avoid lumps.
3. Combine Mixtures: Pour the wet mixture into the dry ingredients and stir well until fully combined. Gently fold in the frozen blueberries to maintain their shape and freshness.
4. Refrigerate: Cover the mixture with a lid or plastic wrap and refrigerate for at least 8 hours or overnight to allow the oats to absorb the liquid and soften.
5. Serve: Remove from the fridge, stir the oats, adding more almond milk if needed for creaminess. Transfer to a serving bowl or eat directly from the jar. Top with chopped roasted walnuts for added crunch and enjoy immediately.

Notes

• Preparation can be done up to 2 days in advance for convenience.
• Using frozen blueberries prevents them from becoming mushy overnight.
• Chia seeds are optional but adds nutrition and improves texture.
• Adding a splash of almond milk before serving helps achieve the desired creamy consistency.
• This recipe is naturally gluten-free when using certified gluten-free oats.

• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Category: Breakfast
• Method: No-Cook
• Cuisine: American

Keywords: overnight oats, blueberry oats, quick breakfast, healthy breakfast, Greek yogurt oats, no-cook breakfast, gluten-free oats